Use this easy recipe to create irresistible homemade cashew brittle with the perfect blend of sweet and nutty flavors and a delightfully crisp texture.
Why This Cashew Brittle Recipe is So Good
- Homemade candy is less expensive than store-bought. Save your money, and do it yourself! You'll find that the ingredients needed to make cashew brittle are much less expensive than a fancy candy store box.
- This recipe is easy! Our step-by-step instructions with photos will ensure that your cashew brittle turns out perfectly every time.
- This stuff is delicious! The rich flavors of roasted salted nuts and crispy, buttery toffee are just divine and will have you craving more.
- Need an easy holiday gift? Add your homemade nutty candy to individual decorative bags or airtight boxes. Add a tag and a bow and get ready for all of the thank yous and praise! Looking for other food gift ideas? Try our easy Christmas Pretzels or White Chocolate Chex Mix.
Tips and Tricks for Making The Best Cashew Brittle
- Swap out the cashews for other types of roasted, salted nuts! You definitely want to use salted nuts so that this sweet and salty treat has all of the flavors it needs.
- Don't even think about skipping or substituting the corn syrup in this recipe. It's the magical ingredient that ensures your cashew brittle remains smooth and avoids any unpleasant grainy texture.
- You might find that the caramel bubbles up when you add the baking soda. Don't panic! This is normal, just stir until the mixture settles. Baking soda is your secret weapon for achieving the lovely soft yet crispy texture of cashew brittle.
- I suggest using a candy thermometer when making this recipe, or any type of homemade candy. Cashew brittle needs to be cooked to the "hard crack" stage, which is 300-310 °F (149-154 °C). If you don't cook the candy enough, or you cook it too much, the texture of the brittle will be wrong.
- Store homemade brittle for up to one week in a sealed, airtight container for freshness.
More Insanely Easy Dessert Recipes
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- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 2 cups roasted, salted cashews
- Line a rimmed baking sheet with parchment paper or a silicone mat and spray it lightly with nonstick cooking spray.
- In a large heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir the mixture over medium heat until the sugar has dissolved completely.
- Bring the syrup to a boil and cook until it reaches the hard crack stage (310F)-- about 8-10 minutes. You don’t want to stir the syrup while it’s cooking but you can carefully swirl the pot as needed. Make sure to watch the syrup closely as it can burn very quickly!
- Once the syrup reaches the hard crack stage, remove the saucepan from the heat. Quickly add the butter, vanilla extract, and baking soda. Stir to combine.
- Next add the cashews and stir to coat the nuts evenly. The mixture will cool very fast so make sure to work quickly.
- Pour the cashew mixture onto the prepared baking sheet and use a spatula to spread it out into an even layer– about ¼ inch thick. You can also place a piece of greased parchment paper on top of the candy and use the parchment to press it into an even layer.
- Allow the cashew brittle to cool at room temperature until it hardens– about 30 minutes.
- When the brittle is set, break it into your desired size pieces and transfer to an airtight container. Store at room temperature for up to one week.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 508Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 10mgSodium: 416mgCarbohydrates: 70gFiber: 1gSugar: 57gProtein: 7g
Insanely Easy Recipes occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.