Cashew Butter Crunch
Indulge in the irresistible sweetness and delightful crunch of Cashew Butter Crunch, an easy homemade treat that’s perfect for gifting or snacking. Made with rich, buttery toffee infused with roasted salted cashews, this confection combines sweet and salty flavors in every addictive bite. A touch of vanilla and a fizzy lift from baking soda create a light, airy texture that shatters beautifully as you break it into bite-sized pieces. Requiring just 10 minutes of prep time and a few pantry staples like sugar, butter, and corn syrup, this recipe is a beginner-friendly way to master candy-making, complete with the satisfying crackle of hard caramel reaching its perfect "hard crack" stage. Serve this crunchy cashew brittle as a festive holiday treat, party favor, or anytime snack—it’s guaranteed to vanish in minutes.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 200 grams granulated sugar
- 60 ml light corn syrup
- 60 ml water
- 250 grams salted roasted cashews
- 5 ml vanilla extract
- 1 teaspoon baking soda
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside.
In a medium-sized heavy-bottom saucepan, combine the butter, granulated sugar, corn syrup, and water. Place the saucepan over medium heat.
Stir the mixture constantly with a heatproof spoon or spatula until the butter is melted and the sugar has dissolved, about 2-3 minutes.
Increase the heat to medium-high and allow the mixture to come to a boil. Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom. Stop stirring and let the mixture cook, swirling the pan occasionally, until it reaches 148°C (298°F), the hard crack stage.
Remove the saucepan from heat. Quickly stir in the roasted cashews, vanilla extract, and baking soda. Be careful, as the mixture will bubble vigorously.
Immediately pour the hot mixture onto the prepared baking sheet, spreading it out quickly and evenly with a metal spatula or the back of a spoon.
Allow the Cashew Butter Crunch to cool completely at room temperature, about 30 minutes, until it hardens.
Once cooled, break the brittle into small pieces using your hands or a knife. Store the pieces in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 21.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 129 mg | 3% | |
*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.
