Cashew brittle is a delightful confectionery treat with a rich, buttery sweet brittle candy mixed with the salty crunch of cashew nuts.
Imagine biting into a piece of homemade cashew brittle: a perfect balance of buttery, sweet caramel infused with the rich, nutty crunch of premium cashews. This delightful treat has a golden color and a satisfying snap that makes it irresistible.
Whether you’re enjoying it as a mid-day snack or serving it at a gathering, cashew brittle brings a touch of homemade elegance to any occasion.
Making cashew brittle at home is a fun and rewarding experience. It’s a perfect balance of sweet and salty, with the crunch of cashews making it a delightful treat.
Whether you’re whipping up a batch for a special occasion or just satisfying a sweet tooth, cashew brittle is sure to be a hit. Give this easy recipe a try and enjoy the satisfaction of creating your very own candy masterpiece!
Common Questions About Cashew Brittle
Do I Really Need a Candy Thermometer?
Yes, a candy thermometer or digital thermometer is crucial for getting the right consistency. The last thing you want is over heat your brittle candy and end up burning it!
Can I Use Different Nuts?
Absolutely! While this recipe uses cashews, feel free to try with almonds, peanuts, or pecans.
That really the beauty of this brittle recipe. You can change it up in all kinds of different ways and it will be just as tasty!
How Thin Should I Spread the Brittle?
Aim for about ¼ inch thickness for that perfect brittle snap. You likely won’t want it too thick as it gets pretty tough and difficult to eat that way.
Storage
This buttery cashew brittle can be stored in an airtight container right on the counter. All the better, since you’re going to want to munch on it whenever you get the chance!
Refrigerator
Not recommended as it can cause the brittle to soften.
Freezer
You can freeze it, but room temperature in an airtight container is best for maintaining texture.
Tips
Be aware that the cashew brittle cools fairly quickly once you put it on the pan. You’ll want to be sure it’s all in place before it starts to harden!
- Prepare Your Ingredients: Have everything measured and ready before you start.
- Keep an Eye on the Heat: Medium-high heat is ideal for cooking the sugar mixture.
- Butter the Baking Sheet Generously: This prevents sticking and makes removal easier.
- Work Quickly: Once the brittle mixture is ready, spread it swiftly on the prepared sheet.
- Watch for Hot Sugar: Be careful, as the sugar mixture will be very hot.
Ingredients
I’ve got so many memories of making peanut brittle as a kid with my family. I think the memories are the best part of any cooking or baking experience.
- Granulated sugar
- Water
- Light corn syrup
- Unsalted butter
- Roasted and salted whole cashews
- Baking soda
- Vanilla extract
How to Make Cashew Brittle
Don’t worry, this recipe is really simple. As long as you keep an eye on things and are patient, you’ll have some of the best brittle you’ve ever tasted in no time!
- Heat the oven to 200 degrees F to keep the baking sheet warm.
- Combine the sugar, 1 cup of water, and the corn syrup in a heavy-bottomed saucepan.
- Cook over medium heat, stirring occasionally until a candy thermometer reaches 240 degrees F (soft ball stage), about 25 minutes **see notes
- While the caramel is cooking, place the baking sheet in the oven to keep it warm.
- Remove the caramel from the heat and stir in the butter and cashews.
- Return to the heat and cook until the thermometer reaches 300 degrees F (hard crack stage).
- Whisk together the baking soda, water, and vanilla extract in a small bowl.
- Remove the brittle from the heat and immediately stir in the baking soda mixture until light and foamy.
- Remove the warm pan from the oven and generously coat it with butter.
- Pour the candy mixture onto the prepared baking sheet and spread it quickly to ¼ inch thick with a large buttered offset spatula. We used a 12×18 baking sheet and the brittle fit perfectly to the edge.
- Allow the brittle to cool completely.
- Break the brittle into pieces and store it in an airtight container at room temperature.
Notes:
Be patient with the cooking process, it does take a while, but the results are great.
Kitchen Supplies You’ll Need for Cashew Brittle
Again, don’t skip the thermometer. I like to use a digital one. Whatever type you use, though, it’s an important part of the process. Not many of us can eyeball a pan of liquid brittle and know it’s done, haha!
- Heavy-bottomed saucepan
- Candy thermometer or digital thermometer
- Large-rimmed baking sheet
- Small bowl
- A large buttered offset spatula
- Airtight container for storage
What to Serve With Cashew Brittle
I like to simply have this brittle in a candy dish on the counter so passersby can enjoy it whenever they want. You could even have some cashews next to it for a salty treat contrast!
- As a standalone snack with coffee or tea
- Crushed as a topping on ice cream
- Alongside a cheese platter for a sweet and savory mix
Why You Should Make Cashew Brittle
Again, I’m all about the memories. If you can, get the kids involved in making this. They’ll remember the sights and smells for a lifetime!
- Homemade Goodness: Nothing beats the taste of homemade candy.
- Versatile Snack: Great for any occasion, from casual snacking to elegant gatherings.
- Perfect for Gifting: Packaged in a cute tin, it makes a lovely homemade gift.
- Fun to Make: A great way to try your hand at candy-making.
- Customizable: Easy to add your own twist with different nuts or toppings.
Variations and Add-Ins for Cashew Brittle
If you’ve got any other great ideas for variations, let me know in the comments! I love seeing all your amazing creations!
- Sea Salt: A sprinkle of flaky sea salt can enhance the flavors.
- Spicy Twist: Add a pinch of cayenne pepper for a kick.
- Chocolate Drizzle: Top with melted chocolate after cooling for a decadent touch.
- Mixed Nuts: Combine cashews with other nuts for varied texture.
- Citrus Zest: A bit of lemon or orange zest adds a fresh note.
If you love this easy candy recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
You’ll Love These Other Nut Recipes
Chocolate Nut Clusters (or Reindeer Poo)
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Cashew Brittle
Ingredients
- 1 ½ cups granulated sugar
- 1 cup water
- 1 cup light corn syrup
- ¼ cup unsalted butter ½ stick – plus more for pans
- 2 ½ cups cashews – roasted and salted
- 1 ½ teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 200 degrees F to keep the baking sheet warm.
- Combine the sugar, 1 cup of water, and the corn syrup in a heavy-bottomed saucepan.
- Cook over medium heat, stirring occasionally until a candy thermometer reaches 240 degrees F (soft ball stage), about 25 minutes **see notes
- While the caramel is cooking, place the baking sheet in the oven to keep it warm.
- Remove the caramel from the heat and stir in the butter and cashews.
- Return to the heat and cook until the thermometer reaches 300 degrees F (hard crack stage).
- Whisk together the baking soda, water, and vanilla extract in a small bowl.
- Remove the brittle from the heat and immediately stir in the baking soda mixture until light and foamy.
- Remove the warm pan from the oven and generously coat it with butter.
- Pour the candy mixture onto the prepared baking sheet and spread it quickly to ¼ inch thick with a large buttered offset spatula. We used a 12×18 baking sheet and the brittle fit perfectly to the edge.
- Allow the brittle to cool completely.
- Break the brittle into pieces and store it in an airtight container at room temperature.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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