Cashew Brittle

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.

5 from 1 vote

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Prep Time: 10

Cook Time: 30

Servings:

Calories: 83kcal

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

US Customary - Metric

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

Nutrition