This Cashew Brittle is a delicious sweet and salty treat, that is a nice crunchy, light, and nutty treat. If you haven’t tried Cashew Brittle before, it might be even better than peanut brittle, and it only takes about 20 minutes to make.
This homemade peanut brittle is the perfect mix of buttery, sweet flavors with the flavor of cashews in every bite. It’s got the best crispy and crunchy texture, and is such a delicious twist on the old-fashioned classic candy of peanut brittle.
Its a perfect treat, that is surprisingly easy to make – and is perfect for holiday gifts, a Christmas party dessert tray, or simply as a sweet snack to enjoy at home!
Why make this recipe
- Perfect Sweet and Salty Treat – loaded with a sweet, buttery flavor, and salty cashews this brittle has the best sweet and salty flavor that makes it practically addictive.
- Perfect for Gifting – This cashew brittle is the perfect thing to wrap up in cellophane bags, or add to your holiday cookie trays. Because of its long shelf life, its great for making ahead of time, so you can spread out your holiday baking.
- Quick and Easy – With just 7 ingredients, its an easy treat to make. You do need a candy thermometer, and takes some time to get to temperature, but its straightforward to make, and well worth the time.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Cashew Brittle Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Granulated Sugar
- Light Corn Syrup
- Water
- Cashews – Use dry roasted and salted cashews for the best flavor
- Unsalted Butter – use unsalted butter since the peanuts already have plenty of salt.
- Baking Soda – this gives the peanut brittle its light texture, make sure you aren’t using baking powder.
- Vanilla Extract – this adds a nice flavor to the brittle
How to make Cashew Brittle
Step 1: Add the sugar, corn syrup, and water to a medium sauce pan. Cook over medium heat, stirring occasionally until the mixture comes to a low boil. Add in the candy thermometer and cook until the temperature reaches 250 F.
Step 2: Add in the cashews. Add in the cashews, and stir the mixture constantly as it continues boiling, and raises to the temperature 300 f.
Step 3: Add in the butter, baking soda, and vanilla. Stir them into the mixture. It will change in texture, and get foamy.
Step 4: Spread the mixture out. Spoon the brittle out onto a lined baking pan, moving quickly. You can tip the pan around to spread it out a bit more, but you don’t want to touch it too much as that will pop the nice air bubbles in the mixture, and the texture won’t be as light.
Tips and Tricks
- Pre-measure your ingredients – Once your candy reaches the desired temperature you want to add the vanilla and baking soda quickly. Make sure to measure them out into small bowls so they’re ready to pour in quicky when needed.
- Use a candy thermometer – This is one recipe that need a candy thermometer to reach the right hard tack temperature. You want it to hit 300 to 305 degrees Fahrenheit.
- Don’t spread it too much – The brittle will stay much airier the less it is touched, after adding it to your pan. I typically spoon it onto the pan, spreading it around the pan as you do this, then tip the pan around to let it move a bit, but the more you spread it with a spatula, it will be thinner and crunchy, but less of the light and crispy texture.
- Other Nuts – Try making this homemade brittle candy with your favorite nuts for different flavors, try peanuts (for the classic peanut brittle), pecans, walnuts, macadamia nuts, etc.
- Cut the Recipe in half – Cut all the ingredients in half, and cook the same way for a smaller batch. Do not double the recipe
Storage Instructions
Homemade Cashew Brittle can be stored in an airtight container at room temperature for up to 2 months. It can also be frozen with parchment paper between layers for up to 3 months.
This Cashew Brittle is such a delicious sweet homemade candy, with its light, crunchy texture, and rich, buttery flavor its going to be a huge hit with anyone you’re willing to share it with. It’s great for a holiday gift, party favor, or crunchy treat.
More Homemade Candies
- Christmas Cracker Toffee
- Hard Tack Candy Recipe
- Rice Crispy Peanut Butter Balls
- Chocolate Mint Fudge
- Chocolate Nut Clusters
- Chocolate Covered Pretzels
- How to make Chocolate Spoons for Hot Chocolate
If you try these Cashew Brittle, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Cashew Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups chopped salted and roasted cashews (if unsalted, add 1/2 tsp of salt)
- 2 TBS butter
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
Instructions
- Line a quarter cookie sheet with parchment paper.
- Add the sugar, corn syrup, and water to a medium sauce pan and heat over medium heat. Cook mixture until the sugar is dissolved, and comes to a low boil, stirring occasionally. 2 cups granulated sugar, 1 cup light corn syrup, 1/2 cup water
- Attach the candy thermometer to the pan, making sure it is submerged in the candy mixture. Continue cooking until the temperature hits 250 F.
- Add the peanuts, and stir them into the mixture. 2 cups chopped salted and roasted cashews
- Stir constantly until the mixture reaches 300 F.
- Remove the pan from the heat and stir in the butter, vanilla, and baking soda. 2 TBS butter, 2 tsp vanilla extract, 1 1/2 tsp baking soda
- Carefully pour the mixture onto the prepared pan, pouring it out of the pan, and spreading around the top as you pour. Or spooning it out of the pan.
- Spread the thick parts lightly with a spatula to thin them out, and tip the pan around to spread it out as well. The less you spread it, the more light the texture will be.
- Let the candy cool completely for 30 minutes, to 1 hour, before breaking into pieces and eating.
- Store the peanut brittle in an airtight container at room temperature for up to 2 months, as needed.
Notes
- Pre-measure your ingredients – Once your candy reaches the desired temperature you want to add the vanilla and baking soda quickly. Make sure to measure them out into small bowls so they’re ready to pour in quicky when needed.
- Use a candy thermometer – This is one recipe that need a candy thermometer to reach the right hard tack temperature. You want it to hit 300 to 305 degrees Fahrenheit.
- Don’t spread it too much – The brittle will stay much airier the less it is touched, after adding it to your pan. I typically spoon it onto the pan, spreading it around the pan as you do this, then tip the pan around to let it move a bit, but the more you spread it with a spatula, it will be thinner and crunchy, but less of the light and crispy texture.
- Other Nuts – Try making this homemade brittle candy with your favorite nuts for different flavors, try peanuts (for the classic peanut brittle), pecans, walnuts, macadamia nuts, etc.
- Cut the Recipe in half – Cut all the ingredients in half, and cook the same way for a smaller batch. Do not double the recipe
Ellen says
I so loved this cashew brittle. Once I started eating it, it was so good, it was hard to stop. Such a delicious recipe.
aimee says
I keep eating a couple pieces every day 😉