If you feel intimidated by making homemade candy, this cashew brittle recipe is for you. It’s simple to follow and has detailed steps to ensure success every time. Whether you’re making it for a special occasion or as a gift, it’s a fun and rewarding homemade treat.
Table of Contents
Cashew Brittle – Nutty and Nice!
Hi folks,
Have you ever tried making cashew brittle? It’s super easy, and the payoff is huge. The combination of crunchy cashews and sweet, chewy caramel is just chef’s kiss, so good!
During the holidays, I love gifting it to friends and neighbors. But during other times of the year, I love to use it as a topping for ice cream or yogurt.
What I Love About This Cashew Brittle Recipe:
- Crowd Pleaser: This is an impressive treat for friends, neighbors, family, and school teachers during the holiday season. It gives the WOW factor every time I make it.
- Step-by-Step Instructions: Brittle can be tricky to make, and I have tested and tested this recipe and made all the mistakes for you so you can have perfect results! Follow my easy instructions, with pictures as a guide. It’ll feel like I am in your kitchen with you!
- Basic Ingredients: This recipe does not require fancy ingredients. You’ll need a few pantry staples to start making this brittle.
Ingredients and Estimated Cost
Per Serving Cost: $0.52
Recipe Cost: $8.33
- 1 ½ cups granulated sugar – $0.45
- 1 cup water – $0.00
- 1 cup light corn syrup – $1.36
- 4 Tablespoons unsalted butter – $0.80
- 2 ½ cups roasted & salted cashews – $5.00
- 1 ½ teaspoons baking soda – $0.02
- 1 teaspoon water – $0.00
- 1 teaspoon vanilla extract – $0.70
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients.
How To Make Cashew Brittle
***For complete recipe instructions, see the recipe card below.
- Heat Sugar Mixture: Preheat the oven to 200°F. Butter a rimmed baking sheet and place it in the oven to warm. Combine sugar, water, and corn syrup in a saucepan. Cook over medium heat until the mixture reaches 240°F.
- Add Butter & Cashews: Stir in butter and cashews. Cook again until it reaches 300°F.
- Mix In Baking Soda: Whisk baking soda, water, and vanilla in a small bowl. Remove the saucepan from heat and stir in the baking soda mixture.
- Pour: Pour the mixture onto the warmed baking sheet. Spread thin.
- Cool & Break: Let it cool, then break into pieces before serving.
Equipment
- 12×18-inch baking sheet
- Heavy-bottomed saucepan
- Candy thermometer
- Large offset spatula
- Small bowl
- Whisk
Important Recipe Tips
- Turn the baking sheet upside down over a larger pan to remove the brittle easily. It should pop out with a quick twist or tap. If it doesn’t, gently tap the back of the baking sheet with a meat mallet or another heavy object, careful not to damage the pan.
- Please don’t rush the process. Cooking the brittle correctly takes time, so be patient, and the results will be delicious!
Recipe Variations
- You can substitute the cashews with other nuts, such as pecans, peanuts, or almonds.
- Instead of granulated sugar, you can use light brown or dark brown sugar.
- After pouring the brittle into the pan, you can add a sprinkle of sea salt over it.
Cashew Brittle Storage Tips
SERVE: Serve on its own or with ice cream.
STORE: You can store the brittle in an airtight container for up to two weeks.
FREEZE: Flash-freeze the brittle by placing it on a baking sheet and freezing until solid, about 2-3 hours. Then, transfer it to a freezer-safe container and separate the layers with pieces of wax or parchment paper. Freeze for 3-4 months.
THAW: Thaw at room temperature for 2-3 hours before serving.
Recipe FAQs
Why is my brittle sticky?
If your brittle is sticky, it may not have reached the correct temperature. Be sure to cook until the mixture reaches 300°F.
Can I double the recipe?
Yes, you can double it, but use a larger baking sheet and work quickly when spreading the brittle.
Can I make this without corn syrup?
No, corn syrup is an integral part of this recipe. It helps prevent crystalization, so I do not recommend making it without it.
More Dessert Recipes
- Peanut Brittle
- Ultimate Triple Chocolate Cookie Recipe
- Delicious Pumpkin Snickerdoodle Cookie Recipe
- Easy Smoked Apple Crisp Recipe
- Brown Butter White Chocolate Macadamia Nut Cookies
- Apple Dump Cake with Pie Filling
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
Cashew Brittle Recipe
Equipment
- 12×18-inch baking sheet
- heavy-bottomed saucepan
- candy thermometer
- large offset spatula
- small bowl
- whisk
Ingredients
- 1 ½ cups granulated sugar
- 1 cup water
- 1 cup light corn syrup
- 4 Tablespoons unsalted butter plus more for greasing the pan
- 2 ½ cups roasted and salted cashews
- 1 ½ teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla extract
Instructions
Prepare the Baking Sheet:
- Preheat the oven to 200°F. Place a 12×18-inch baking sheet in the oven to keep it warm while you prepare the brittle.
Cook the Caramel:
- In a heavy-bottomed saucepan, combine the sugar, 1 cup of water, and corn syrup. Cook over medium heat, stirring occasionally, until the mixture reaches 240°F (soft ball stage) on a candy thermometer, about 25 minutes.
Add Butter and Cashews:
- Remove the caramel from the heat and stir in the butter and cashews. Return to heat and continue cooking until the mixture reaches 300°F (hard crack stage).
Prepare the Baking Soda Mixture:
- In a small bowl, whisk together the baking soda, 1 teaspoon of water, and vanilla extract.
Incorporate the Baking Soda Mixture:
- Remove the saucepan from heat and quickly stir in the baking soda mixture until the caramel becomes light and foamy.
Pour the Brittle:
- Remove the warm baking sheet from the oven and coat it with butter. Pour the candy mixture onto the prepared baking sheet and spread it to a ¼-inch thickness using a large buttered offset spatula.
Cool and Break:
- Allow the brittle to cool completely. Once cooled, break it into pieces.
Store:
- Store the brittle in an airtight container at room temperature.
Notes
- This recipe makes 1 pound of brittle.
- Be Patient: The cooking process takes time, but the results are well worth it.
- Removing the Brittle: Flip the baking sheet upside down over a larger pan to easily remove the brittle. The brittle may pop out with a quick twist or tap. If needed, gently tap the back of the baking sheet with a meat mallet or another heavy object, but be careful not to damage the pan.
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
