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Cashew Brittle

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A close up of food, with Cashew
Simple, sweet, and crunchy, this homemade cashew brittle is easy to make with sugar, spices, and cashews for the perfect classic candy.
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Easy and delicious, this sweet, salty, and crunchy homemade cashew brittle is one of my favorite treats. A holiday classic, we make this buttery, rich cashew brittle recipe every Christmas. Raw cashews, butter, sugar, and spices combine for the perfect old-fashioned candy that everyone loves. 

If you love barks and brittles, try this Peanut Brittle (or the microwave version) as well as our Peppermint Bark and Oreo Peppermint Bark.

A close up of food, with Cashew

Cashew Brittle

I love cashews — they are my favorite! And this holiday classic takes raw cashew nuts and turns them into something magical. 

Sweet, salty, and crunchy, this homemade cashew brittle is absolutely irresistible and delicious. 

You’ll love how quick and simple this old-fashioned from scratch recipe is to make. It will only take a few minutes to prepare the perfect buttery toffee candy. 


CHRISTMAS TREATS: Christmas Crunch | Candy Cane Pie | Turtles | Cracker Toffee


 

Cashew Brittle Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • ½ cup water
  • 3 cups salted whole cashews
  • 2 tablespoons butter
  • 2 tablespoons baking soda
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • coarse sea salt
  • white melting chocolate
  • crushed cashews

For a spicy kick, try adding a dash of cayenne pepper or chili powder. I would suggest trying half a teaspoon of your chosen spice. 

You’ll want to make sure you have all the ingredients available at arm’s reach because it only takes a few minutes to prepare and you’ll need everything quickly. 

A container with food in it, with Laser and Cashew

How to Make Cashew Brittle

In a large pot, bring sugar, corn syrup and water to a boil. Butter and line a 9×13 baking sheet with parchment paper and spread the cashews out over the pan.

Pro tip: you can also use a silicone baking mat.

Continue to boil until temperature reaches hard crack, about 300 degrees. Once it comes close to temperature, it’ll start to brown so stir occasionally to keep it from burning. As soon as it reaches temperature, remove from the heat.

Pro tip: grab a candy thermometer so your treats turn out perfect every time. You can use a traditional model or a digital one.

Another indicator that the candy has cooked for long enough is that the mixture will start to pull away from the side of the pan.

Stir in butter, vanilla and baking soda.

Pour over cashews. Sprinkle coarse sea salt and crushed cashews over the top. Drizzle the top with melted white chocolate.

Pro tip: you could also use milk or dark chocolate. You can sprinkle in a little coconut, too if you’d like! 

Let cool. To remove from the pan and break up the brittle, I twisted the pan slightly to get it to break.

Break it up into pieces and serve.

 

How to Store Cashew Brittle

You can store in an airtight container on the counter. It can last for up to two months if stored properly. 

Pro tip: use parchment or wax paper in between layers to help keep your brittle from sticking together. 

You can gift this in a cute food-safe box tied with ribbon, in a Christmas tin, or in a big jar. Yum!

A close up of food on a plate, with Laser and Cashew

Everyone will love this quick and simple, delicious homemade cashew brittle! 

FUDGE RECIPES: Oreo Fudge | Chocolate Fudge |  Peanut Butter Fudge |  Reese’s Pieces Fudge | Gingerbread Fudge | Tiger Fudge |  Rocky Road

CHRISTMAS COOKIES: | Pinwheels | Peanut Butter Balls | Cinnamon Roll Cookies | Peanut Butter Cookie Cups | butterscotch haystacks

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A close up of food, with Cashew

Cashew Brittle Recipe

5 from 1 vote
Simple, sweet, and crunchy, this homemade cashew brittle is easy to make with sugar, spices, and cashews for the perfect classic candy.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

  • 2 cups sugar
  • 1 cup light corn syrup
  • ½ cup water
  • 3 cups salted whole cashews
  • 2 tablespoons butter
  • 2 tablespoons baking soda
  • 1 tablespoon vanilla
  • ¼ teaspoon cinnamon
  • coarse sea salt
  • white melting chocolate
  • crushed cashews

Instructions
 

  • In a large pot, bring sugar, corn syrup and water to a boil.  Butter and line a 9x13 baking sheet and spread the cashews out over the pan.
  • Continue to boil until temperature reaches hard crack, about 300 degrees. Once it comes close to temperature, it’ll start to brown so stir occasionally to keep it from burning.  As soon as it reaches temperature, remove from the heat.
  • Stir in butter, vanilla and baking soda.
  • Pour over cashews. Sprinkle coarse sea salt and crushed cashews over the top.  Drizzle the top with melted white chocolate.
  • Let cool. To remove from the pan and break up the brittle, I twisted the pan slightly to get it to break.
  • Break it up into pieces and serve.

Nutrition

Calories: 815.43kcal | Carbohydrates: 130.11g | Protein: 11.8g | Fat: 32.18g | Saturated Fat: 7.42g | Cholesterol: 10.03mg | Sodium: 1172.61mg | Potassium: 425.7mg | Fiber: 2.17g | Sugar: 114.25g | Vitamin A: 116.62IU | Vitamin C: 0.32mg | Calcium: 31.25mg | Iron: 4.34mg
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Proudly Prepared by the Spaceships Kitchen

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