Cashew Brittle Recipe
American · Dessert · 25 min total
A crunchy, buttery, and sweet brittle packed with roasted cashews. This easy stovetop recipe yields a perfect candy for snacking or gifting.
10
min prep
min prep
15
min cook
min cook
16
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups raw cashews
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone mat. Spread cashews in a single layer on the prepared sheet and toast in a preheated 350°F oven for 8-10 minutes, until lightly golden. Set aside but keep warm.
- In a heavy-bottomed saucepan (at least 3-quart), combine sugar, corn syrup, water, and salt. Stir gently to combine. Place over medium-high heat and bring to a boil, stirring occasionally until sugar dissolves.
- Once boiling, clip a candy thermometer to the side of the pan. Cook without stirring until the mixture reaches 300°F (hard crack stage), about 8-10 minutes. Watch carefully to prevent burning.
- Remove from heat. Immediately stir in the butter, vanilla, and baking soda (mixture will foam). Quickly stir in the warm cashews until well coated.
- Working quickly, pour the mixture onto the prepared baking sheet and spread into an even layer using a greased spatula or the back of a spoon. Let cool completely at room temperature, about 30 minutes.
- Once cool and hard, break into pieces. Store in an airtight container at room temperature for up to 2 weeks.
Tips
- For best results, use raw cashews; roasted and salted cashews can be used but omit the salt in the recipe.
- To test for hard crack stage without a thermometer: drop a small amount of syrup into cold water; it should form hard, brittle threads that snap when bent.
- Store brittle in an airtight container with parchment between layers to prevent sticking.
AI estimate may be inaccurate · Terms