Cashew Brittle
Elevate your snack game with this irresistibly crunchy and sweet Cashew Brittle! Made with golden caramelized sugar, buttery cashews, and a hint of vanilla, this classic treat is perfect for gifting, festive occasions, or simply indulging in a homemade delight. The magic happens as the sugar mixture transforms into a glossy amber coating, enhanced with the crispness of perfectly roasted cashews and a touch of baking soda for that trademark airy texture. This easy-to-follow recipe takes just 30 minutes to prepare and yields a perfectly balanced brittle that’s both buttery and nutty. Whether you’re craving a nostalgic candy fix or looking to impress loved ones, this Cashew Brittle is guaranteed to satisfy. Store it in an airtight container for up to two weeks—if it lasts that long!
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 0.5 cups Light corn syrup
- 0.25 cups Water
- 2 tablespoons Unsalted butter
- 1.5 cups Raw cashews
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with non-stick spray. Set aside.
In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Stir to combine, then cook over medium heat without stirring until the sugar dissolves completely.
Clip a candy thermometer to the side of the saucepan and continue cooking the sugar mixture over medium heat. Once it begins to boil, let it cook undisturbed until it reaches 280°F (soft crack stage), which takes about 5-7 minutes.
Add the unsalted butter and raw cashews to the sugar mixture. Stir gently with a heat-resistant spoon or spatula to coat the cashews evenly. Continue cooking until the mixture reaches 300°F (hard crack stage). This will take an additional 5-7 minutes. Watch closely to prevent burning.
Turn off the heat and quickly stir in the vanilla extract, baking soda, and salt. The mixture will foam slightly—this is normal. Work quickly to combine everything evenly.
Immediately pour the hot brittle mixture onto the prepared baking sheet, spreading it out with a spatula into an even layer. Be cautious, as the mixture will be very hot.
Let the brittle cool completely at room temperature, about 30 minutes. Once hardened, break it into pieces using your hands or a knife.
Store the cashew brittle in an airtight container at room temperature for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 444.5 g | 162% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 399.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1137 mg | 24% | |
*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.
