White Chocolate Cashew Brittle
Indulge in the irresistible crunch and creamy sweetness of White Chocolate Cashew Brittle, a gourmet twist on the classic candy treat. This easy-to-make brittle combines golden caramelized sugar with buttery raw cashews for a bold nutty flavor, while a silky layer of melted white chocolate elevates it to decadent perfection. Finished with a sprinkle of flaky sea salt, this brittle strikes the perfect balance between sweet and savory. Crafted in just 30 minutes using simple pantry staples like granulated sugar, baking soda, and vanilla extract, it’s an ideal homemade gift or crowd-pleasing dessert. Break it into bite-sized pieces to enjoy at your next holiday celebration or as an anytime indulgence!
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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 baking soda
- 1 teaspoon vanilla extract
- 0.75 cup white chocolate chips
- 0.25 teaspoon optional flaky sea salt
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Set it aside.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring gently, until the sugar dissolves completely.
Increase the heat to medium-high and bring the mixture to a boil. Attach a candy thermometer to the side of the pan and cook until the syrup reaches 300°F (hard crack stage), about 5-7 minutes. Do not stir during this stage.
Once the syrup reaches 300°F, remove the saucepan from heat and quickly stir in the unsalted butter, raw cashews, baking soda, and vanilla extract. Be careful, as the mixture will bubble intensely.
Immediately pour the brittle mixture onto the prepared baking sheet. Use a heat-resistant spatula to spread it into an even layer. Work quickly before the mixture hardens.
While the brittle is still warm, sprinkle the white chocolate chips evenly over the surface. Wait a minute or two for the chocolate to soften, then use a spatula or knife to spread it into a thin, even layer over the brittle.
If desired, sprinkle a small pinch of flaky sea salt over the white chocolate layer for added flavor contrast.
Allow the brittle to cool completely at room temperature until it hardens. This will take about 1-2 hours.
Once set, break the brittle into pieces of your desired size and store it in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 398.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1245 mg | 26% | |
*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.
