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

Scale

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)

Cook Mode Prevent your screen from going dark

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.