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a ceramic crock filled with homemade salted cashew brittle

Cashew Brittle

Cindy
Use this easy recipe to create irresistible homemade cashew brittle with the perfect blend of sweet and nutty flavors and a delightful crisp texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 45 minutes
Course Dessert Recipes
Cuisine American
Servings 6 Servings
Calories 508 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
    Sugar, corn syrup and water in a saucepan
  • 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! 
    a small pot with boiling sugar. A candy thermometer is in the pan.
  • 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. 
    toffee for cashew brittle cooking in a small metal saucepan.
  • Next add the cashews and stir to coat the nuts evenly. The mixture will cool very fast so make sure to work quickly. 
    cashews and toffee cooking in a saucepan.
  • Pour the cashew mixture onto the prepared baking sheet and use a spatula to spread it out into an even layer– about 1/4 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. 
    cashew brittle broken up into pieces on a parchment lined baking sheet

Notes

  • 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.
    • Keyword cashew brittle