Cashew Cinnamon Brittle
Indulge in the irresistible crunch and warm spice of Cashew Cinnamon Brittle, a gourmet spin on the classic candy favorite! This easy-to-make treat combines buttery caramelized sugar, crunchy raw cashews, and a fragrant sprinkle of ground cinnamon for a perfect balance of sweet and spiced flavors. With just 10 minutes of prep and a quick cooking process, this foolproof recipe takes you step-by-step through achieving the glossy, crackling texture of a perfect brittle. The addition of vanilla and a touch of baking soda gives the brittle its signature airy crispness, while optional sea salt enhances every bite. Perfect for holiday gifts, party snacks, or a sweet indulgence any time, this homemade brittle will quickly become a household favorite. Keep it stored in an airtight container for up to two weeks—if it lasts that long!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.25 cup water
- 2 tablespoons unsalted butter
- 1 cup raw cashews
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.125 teaspoon salt (optional)
Instructions
Line a baking sheet with parchment paper or a silicon baking mat. Lightly grease it to prevent sticking.
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine.
Over medium heat, cook the mixture while stirring until the sugar has dissolved completely. Stop stirring at this point to avoid crystallization.
Insert a candy thermometer into the mixture and bring it to a boil. Allow the mixture to reach 300°F (hard crack stage), which takes about 10–12 minutes. Avoid stirring during this step.
Reduce the heat to low and quickly stir in the butter, roasted cashews, and ground cinnamon. Mix thoroughly to coat the cashews.
Add the vanilla extract, salt (if using), and baking soda. The mixture will bubble up briefly—stir quickly and carefully to ensure everything is incorporated.
Immediately pour the hot brittle mixture onto the prepared baking sheet. Spread it out quickly and evenly using a greased spatula or by gently tilting the baking sheet.
Let the brittle cool completely at room temperature, about 30 minutes. Once hardened, break it into pieces of your preferred size.
Store the brittle in an airtight container at room temperature for up to 2 weeks. Enjoy as a snack or gift them in decorative bags!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 328.2 g | 119% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 296.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 774 mg | 16% | |
*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.
