Red Hot Cashew Brittle
Spice up your holiday treats with this irresistible Red Hot Cashew Brittle—a fiery twist on the classic nut brittle recipe! This crunchy confection brings together the sweetness of sugar and corn syrup with the bold, cinnamon kick of Red Hots candies, creating a perfectly balanced blend of heat and sweetness. Packed with buttery cashews, this brittle is cooked to golden perfection and finished with a hint of vanilla and baking soda for an airy yet satisfyingly crisp texture. Easy to make in just 30 minutes, it’s the ultimate homemade treat for gifting, snacking, or adding a unique burst of flavor to your dessert table. Prepare this cinnamon-spiced delight today and watch it become a favorite among candy lovers! Keywords: Red Hot Cashew Brittle, cinnamon candy brittle, homemade brittle, holiday candy recipe, spiced nut brittle.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 0.5 cup red cinnamon candies (Red Hots)
- 2 tablespoons unsalted butter
- 2 cups raw cashews
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt (optional)
Instructions
Prepare a large baking sheet by greasing it with butter or lining it with parchment paper. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir together over medium heat until the sugar dissolves.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom of the pan. Bring the mixture to a boil, stirring occasionally to prevent scorching.
When the mixture reaches 250°F (hard ball stage), add the red cinnamon candies and continue cooking, stirring gently until the candies melt completely.
At 280°F (soft crack stage), stir in the unsalted butter and raw cashews. Continue cooking, stirring frequently, until the temperature reaches 300°F (hard crack stage). The mixture should be golden and fragrant.
Remove the saucepan from heat and quickly stir in the baking soda, vanilla extract, and salt if using. The mixture will bubble up; stir quickly but carefully.
Pour the hot brittle mixture onto the prepared baking sheet and spread it out evenly using a heatproof spatula. Work quickly, as the brittle will harden fast.
Allow the brittle to cool completely at room temperature, about 30-40 minutes.
Once cooled, break the brittle into pieces using your hands or a mallet. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 790.3 g | 287% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 715.4 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1883 mg | 40% | |
*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.
