If you’re looking for a sweet treat that perfectly balances crunch and rich nutty flavor, this Cashew Brittle Recipe is an absolute must-try. Imagine golden, glossy candy pieces packed with roasted cashews, offering a satisfying snap with every bite. The blend of buttery sweetness, a touch of vanilla, and the caramelized sugar creates a nostalgic snack that feels handmade with love. Whether you’re making it for a festive party or just to satisfy a craving, this cashew brittle delights in its simplicity and addictive texture, making it a standout in any candy collection.
Ingredients You’ll Need
Starting this Cashew Brittle Recipe is a breeze with just a handful of essential ingredients. Each component plays a crucial role, from the creamy butter that smooths the texture to the vanilla that adds a subtle warmth, and the cashews that bring delightful crunch and flavor.
- Baking soda: Adds lightness to the brittle, making it airy and easier to bite through.
- Water: Used in two parts, it helps dissolve sugar and activates baking soda.
- Vanilla: Gives a lovely, aromatic depth to the candy’s sweetness.
- Sugar: The backbone of the brittle, caramelizing to a beautiful amber color and rich flavor.
- Light corn syrup: Prevents crystallization, ensuring your brittle turns out perfectly smooth.
- Butter or margarine: Adds richness and a silky texture to the final brittle.
- Cashews: The star ingredient; their natural buttery taste and crunch make this brittle unforgettable.
How to Make Cashew Brittle Recipe
Step 1: Prepare Your Equipment and Oven
Begin by preheating your oven to 200°F. While it warms up, generously grease two large cookie sheets with butter—this is key. Keeping these sheets warm in the oven allows you to spread your candy mixture thinly without it setting too fast, which is crucial to getting that perfect brittle texture. Also, don’t forget to grease your long metal spatula; this prevents sticking and makes spreading easier when the time comes!
Step 2: Mix Your Soda, Water, and Vanilla
In a small bowl, combine the baking soda, one teaspoon of water, and your vanilla extract. This mixture will be the secret to giving your brittle a light, airy texture and a subtle extra flavor that beautifully complements the cashews. Set this aside for a moment while you focus on the sugar syrup.
Step 3: Cook the Sugar Syrup to Perfection
In a 3-quart saucepan, mix the sugar, one cup of water, and the light corn syrup. Cook over medium heat, stirring only occasionally, for about 25 minutes. Your goal is to reach 240°F on a candy thermometer or test it by dropping a bit into cold water—it should form a soft ball that flattens when taken out. This stage is essential because the temperature will dictate the brittle’s final crunch and chewiness.
Step 4: Add Butter and Cashews and Reach the Hard Crack Stage
Now stir in your butter and the star ingredient—cashews. Keep the heat steady and cook for about 13 more minutes, stirring constantly. Watch closely as the temperature climbs to 300°F, or test by dropping a bit of mixture into cold water to see if it forms hard, brittle threads. This “hard crack” stage is what gives the brittle its signature snap. Make sure to avoid burning by keeping an eye on both heat and color.
Step 5: Combine with Baking Soda Mixture and Spread
Remove the pot from heat right away and quickly stir in your baking soda mixture until the candy turns light and foamy. This transformation happens fast, so timing is everything. Immediately pour half of the mixture onto each prepared cookie sheet and spread it about 1/4 inch thick with the buttered spatula. Let the candy cool completely—at least an hour—so it hardens into that irresistible brittle texture you’re after.
How to Serve Cashew Brittle Recipe
Garnishes
While cashew brittle is stunning all on its own, you can elevate it with simple garnishes. A sprinkle of flaky sea salt right after spreading the candy adds a sophisticated contrast that enhances the sweet and nutty flavors. For a festive touch, you might add a light dusting of cinnamon or even a drizzle of dark chocolate once the brittle has cooled.
Side Dishes
Cashew brittle shines as a snack, but it also pairs wonderfully with a few side dishes. Serve it alongside a creamy cup of coffee or tea to balance its sweetness. If you’re feeling adventurous, pair it with a scoop of vanilla or coffee ice cream for a decadent dessert that combines crunchy and creamy textures perfectly.
Creative Ways to Present
For parties or gift-giving, break your cashew brittle into rustic chunks and place them in decorative boxes or glass jars tied with twine. You can also layer pieces between wax paper to create elegant gift stacks. Alternatively, use bite-sized brittle pieces sprinkled atop salads with fruits and cheese for a surprising crunch and burst of flavor.
Make Ahead and Storage
Storing Leftovers
Your cashew brittle will keep beautifully at room temperature for up to two weeks if stored in an airtight container. This helps maintain its crispness and prevents moisture from softening the brittle. Choose a cool, dry spot away from direct sunlight for the best results.
Freezing
If you want to keep your cashew brittle fresh for even longer, freezing is a great option. Wrap pieces tightly in parchment paper and place them inside a freezer-safe bag or container. When sealed properly, the brittle can last up to three months frozen without losing its texture or flavor.
Reheating
Since brittle is best enjoyed at room temperature, it generally does not require reheating. However, if it feels slightly soft, placing it out for a while in a dry environment will help it crisp up again. Avoid heating it in the microwave, as this could cause it to become sticky or melt.
FAQs
Can I substitute cashews with other nuts in this brittle recipe?
Absolutely! While cashews are fantastic for their buttery richness, you can swap them out for almonds, pecans, or peanuts depending on your preference. Just keep the quantity the same for consistent texture and flavor.
What if I don’t have a candy thermometer?
Testing sugar stages without a thermometer is doable by dropping small amounts of syrup into cold water. Look for the soft ball and hard crack stages described in the recipe steps. This technique takes a bit of practice but works well to ensure perfect brittle.
Why is the baking soda added at the end?
The baking soda reacts with the hot sugar, creating bubbles that lighten the mixture and give the brittle a delightful texture that’s less dense and easier to bite. It’s a small step with a major impact on the final product!
How can I prevent the brittle from sticking to the pan?
Greasing your cookie sheets and spatula generously with butter before pouring the candy is crucial. Also, keeping the sheets warm in the oven helps prevent the candy from setting too quickly and sticking.
Is margarine an okay substitute for butter?
Yes, margarine works fine if you prefer it or don’t have butter on hand. Just keep in mind that butter adds a slightly richer flavor, so your brittle’s taste might be a little different but still delicious.
Final Thoughts
I can’t recommend this Cashew Brittle Recipe enough for anyone who loves a perfect balance of sweet, nutty, and crunchy all in one bite. It’s one of those homemade treats that feels both indulgent and heartwarming, bringing back memories or creating new ones with every crunch. So grab your ingredients, roll up your sleeves, and dive right in—you’ll soon have a batch of irresistible cashew brittle to share (or sneak away for yourself) that everyone will adore!
Print
Cashew Brittle Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 45 minutes
- Yield: 72 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This classic Cashew Brittle recipe delivers a perfect balance of sweet, crunchy, and nutty flavors. Made by cooking sugar syrup to a precise temperature and folding in toasted cashews and baking soda for a light, airy texture, this homemade candy is ideal for snacking or gifting. With easy-to-follow steps and a crisp finish, Cashew Brittle is a delightful treat for any occasion.
Ingredients
Cashew Brittle Ingredients
- 1 1/2 teaspoons baking soda
- 1 teaspoon water (for baking soda mixture)
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 1 cup water (for sugar syrup)
- 1 cup light corn syrup
- 3 tablespoons butter or margarine, plus more for greasing
- 1 lb cashews (about 3 cups)
Instructions
- Prepare oven and sheets: Preheat oven to 200°F. Grease two large cookie sheets with butter and place them in the oven to stay warm. This helps prevent the brittle from setting too quickly when spread. Also, grease a long metal spatula with butter and set aside for spreading the candy mixture later.
- Mix baking soda solution: In a small bowl, combine the baking soda, 1 teaspoon water, and vanilla extract. Set this mixture aside; it will be added later to create the brittle’s characteristic texture.
- Cook sugar syrup: In a 3-quart saucepan, combine 1 1/2 cups sugar, 1 cup water, and 1 cup light corn syrup. Cook over medium heat, stirring occasionally, until the syrup reaches 240°F on a candy thermometer or passes the soft ball stage test (a small amount dropped into cold water forms a soft ball that flattens when removed). This usually takes about 25 minutes.
- Add butter and cashews: Once the sugar syrup reaches 240°F, stir in 3 tablespoons of butter and the 1 lb of cashews. Continue cooking, stirring constantly, until the mixture reaches 300°F or the hard crack stage (small drops form hard, brittle threads when dropped into very cold water). Keep a close watch to avoid burning; this will take approximately 13 minutes.
- Incorporate baking soda mixture: Immediately remove the saucepan from heat. Quickly stir in the baking soda mixture until the candy becomes light and foamy, which creates the brittle’s airy texture.
- Form the brittle: Pour half of the hot candy mixture onto each prepared, warm cookie sheet. Using the buttered spatula, quickly spread the mixture about 1/4 inch thick. Allow the brittle to cool completely, at least 1 hour.
- Break and store: Once fully cooled and hardened, break the brittle into pieces. Store the pieces in an airtight container at room temperature to keep them crisp and fresh.
Notes
- Keeping the cookie sheets warm prevents the brittle from setting too quickly, ensuring easier spreading.
- Use a candy thermometer for precise temperature monitoring to achieve perfect texture.
- Work quickly when spreading the candy mixture, as it hardens fast once off the heat.
- Store brittle in an airtight container to maintain crispness and prevent moisture absorption.
- For a different nutty variation, you can substitute cashews with peanuts or almonds.
