Description
Cashew Brittle is a crunchy, sweet candy made with roasted cashews embedded in a hard caramelized sugar base. This homemade treat combines the rich flavors of toasted nuts with the delicate balance of buttery, vanilla, and a hint of salt, making it a perfect snack or dessert for holidays and special occasions.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 1 cup roasted, unsalted cashews (roughly chopped)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it to prevent sticking.
- Combine sugar mixture: In a heavy-bottomed saucepan over medium heat, mix the granulated sugar, light corn syrup, and water. Stir constantly until the sugar dissolves completely, then stop stirring to avoid crystallization.
- Cook to hard crack stage: Allow the mixture to boil until it reaches 300°F (150°C) on a candy thermometer, which should take about 10 to 15 minutes.
- Remove from heat and add flavorings: Take the saucepan off the heat and quickly stir in the chopped cashews, unsalted butter, vanilla extract, salt, and baking soda. The mixture will foam up, so stir rapidly to mix evenly.
- Spread the brittle: Immediately pour the hot mixture onto the prepared baking sheet, spreading it out swiftly and evenly with a greased spatula to your desired thickness.
- Cool and break: Let the brittle cool completely at room temperature until hardened, then break it into pieces for serving.
Notes
- You can use roasted salted cashews instead of unsalted if you prefer a sweet and salty flavor; just reduce the added salt slightly.
- Store the brittle in an airtight container at room temperature for up to 2 weeks to maintain freshness.
- Avoid refrigerating the brittle as humidity can cause it to become sticky.
