Buttery Cashew Brittle
Irresistibly crunchy and decadently sweet, this Buttery Cashew Brittle is the perfect homemade candy treat for any occasion. Crafted with golden caramelized sugar, rich unsalted butter, and a generous helping of raw cashews, this classic brittle strikes a flawless balance between salty and sweet. The addition of baking soda ensures a light, airy texture, while a splash of vanilla enhances its warm, nutty flavors. Ready in just 30 minutes, this recipe combines simple ingredients with a few candy-making techniques, like monitoring sugar to the perfect hard-crack stage for that signature snap. Whether you’re gifting it during the holidays or indulging in a sweet snack, this easy-to-make cashew brittle is sure to impress. Store it in an airtight container to keep every bite fresh and flavorful!
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 0.5 cups Light corn syrup
- 0.25 cups Water
- 4 tablespoons (1/2 stick) Unsalted butter
- 0.5 teaspoons Salt
- 2 cups Raw cashews
- 1 teaspoons Baking soda
- 1 teaspoons Vanilla extract
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Lightly grease the surface with butter or nonstick spray to prevent sticking.
In a medium, heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir well to combine, then place over medium heat.
Cook the mixture, stirring frequently, until the sugar dissolves and the mixture begins to boil. Attach a candy thermometer to the side of the saucepan, making sure the tip doesn't touch the bottom.
Once boiling, lower the heat to medium-small and allow the mixture to cook without stirring until it reaches 280°F (soft crack stage). This should take about 10-12 minutes. Watch carefully to avoid scorching.
When the thermometer reads 280°F, add the butter and salt. Stir gently to incorporate, and continue cooking until the mixture reaches 300°F (hard crack stage).
Remove the saucepan from the heat, and quickly stir in the cashews, baking soda, and vanilla extract. The mixture will bubble up slightly—this is normal.
Immediately pour the mixture onto the prepared baking sheet. Use a greased spatula or spoon to spread it out into an even layer as thinly as possible.
Let the brittle cool completely at room temperature. This will take about 30 minutes to 1 hour.
Once hardened, break the brittle into small, bite-sized pieces using your hands or a heavy knife.
Store the cashew brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 402.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
