Cashew Nut Brittle

Cashew Nut Brittle is a classic homemade candy made with crunchy whole cashews coated in a deeply caramelized, sweet, and salty brittle. It has a delicate glass-like crunch and is surprisingly easy to make on the stovetop, making it perfect for holidays, gifting, parties, or a special homemade treat.

Ingredients

• 1 tablespoon unsalted butter, plus more for the pan
• 1 cup granulated sugar
• ¼ cup water
• ½ cup corn syrup
• 1¾ cups raw whole cashews
• 1 teaspoon vanilla extract
• ½ teaspoon fine salt
• ½ teaspoon baking soda

Instructions

• Lightly butter a rimmed baking sheet and set it aside.
• Combine the sugar and water in a heavy saucepan over medium-low heat.
• Cook, stirring occasionally, until the sugar has completely dissolved.
• Add the corn syrup and increase the heat to high.
• Cook without stirring until the mixture reaches 239°F (115°C).
• Add the cashews and cook, stirring constantly, until the mixture reaches 311°F (155°C).
• Remove the saucepan from the heat.
• Stir in the butter, vanilla extract, and salt.
• Sprinkle the baking soda over the mixture and stir until everything is thoroughly combined.
• Immediately pour the hot mixture onto the prepared baking sheet.
• Quickly spread the brittle into an approximately ¼-inch-thick layer using an offset spatula.
• For a thinner brittle, carefully pull and stretch it using two forks or heat-resistant gloves.
• Allow the brittle to cool completely at room temperature.
• Break it into pieces and store in an airtight container.

Serving and Storage Tips

• Serve Cashew Nut Brittle as a sweet snack alongside coffee, tea, or hot chocolate.
• Arrange broken pieces on a dessert platter for parties, holidays, and special gatherings.
• Package individual pieces in small treat bags or decorative boxes for homemade gifts.
• Crumble the brittle over ice cream, cheesecake, pudding, or brownies for extra crunch.
• Keep the brittle completely cool before storing to prevent trapped moisture from making it sticky.
• Store it in an airtight container at room temperature.
• Place parchment paper between layers if you are stacking many pieces.
• Keep the container in a cool, dry place away from humidity and direct sunlight.
• Avoid storing brittle in the refrigerator because moisture can cause it to become sticky.
• For the best texture, enjoy it within a few weeks.

Variations

1. Chocolate-Dipped Cashew Brittle
   Dip cooled brittle pieces halfway into melted dark, milk, or semi-sweet chocolate. Let the chocolate set completely before serving for a rich chocolate-caramel combination.
2. Sea Salt Cashew Brittle
   Sprinkle a small amount of flaky sea salt over the freshly poured brittle. The extra salt creates a delicious contrast with the sweet caramelized candy.
3. Spicy Cashew Brittle
   Add a pinch of cayenne pepper or chili powder along with the baking soda. The gentle heat pairs especially well with the sweet caramel and salty cashews.
4. Cinnamon Cashew Brittle
   Stir a little ground cinnamon into the mixture near the end of cooking. This gives the brittle a warm, cozy flavor that is especially good during the holidays.
5. Vanilla Almond Cashew Brittle
   Replace part of the cashews with whole almonds and keep the vanilla extract. The combination gives the candy a more complex nutty flavor and extra crunch.
6. Pistachio Cashew Brittle
   Use a mixture of cashews and pistachios. The pistachios add a slightly buttery flavor and make the brittle especially attractive on a dessert platter.
7. Peanut Cashew Brittle
   Combine roasted peanuts with the cashews for a traditional peanut-brittle-inspired version. This is a great option when you want a stronger roasted nut flavor.
8. Coconut Cashew Brittle
   Add toasted shredded coconut after removing the candy from the heat. The coconut adds texture and a tropical flavor that works beautifully with cashews.
9. Orange Cashew Brittle
   Add a little finely grated orange zest with the vanilla. The bright citrus flavor balances the rich caramel and makes the candy taste fresh and fragrant.
10. Coffee Cashew Brittle
    Mix a small amount of instant espresso powder into the finished candy mixture. Coffee adds depth and makes this version particularly delicious with dark chocolate.
11. Maple Cashew Brittle
    Replace part of the corn syrup with pure maple syrup, adjusting carefully because the syrup changes the candy’s moisture and flavor. The result has a warm maple note alongside the caramelized sugar.
12. Sesame Cashew Brittle
    Add toasted sesame seeds together with the cashews. The seeds provide a pleasant nutty flavor and an extra layer of crunch.
13. Ginger Cashew Brittle
    Add a little ground ginger or finely minced crystallized ginger to the candy. Ginger provides a warm, slightly spicy flavor that pairs nicely with caramel.
14. Dried Fruit Cashew Brittle
    Fold in small pieces of dried cranberries, cherries, or apricots after removing the mixture from the heat. Add them quickly before spreading because the brittle sets fast.
15. Chocolate and Sea Salt Cashew Brittle
    Drizzle cooled brittle with melted chocolate and finish with flaky sea salt. Allow everything to set before breaking the candy into pieces for a sweet, salty, and chocolaty treat.

FAQs

1. Why did my cashew brittle turn out sticky?
Humidity, undercooking, or improper storage can cause brittle to become sticky. Make sure the candy reaches the recommended temperature and store it in a tightly sealed container.

2. Do I need a candy thermometer?
A candy thermometer is strongly recommended because reaching the correct temperature is important for achieving the proper hard, glass-like texture.

3. Can I use roasted cashews?
Yes. Roasted cashews can be used, but because they are already cooked, watch them carefully during the final cooking stage to prevent them from becoming overly browned.

4. Can I use salted cashews?
Yes, but reduce or omit the added salt in the recipe to prevent the brittle from becoming too salty.

5. Why do I add baking soda to brittle?
Baking soda creates tiny air bubbles in the candy, giving the brittle a lighter, more delicate texture instead of making it extremely dense.

6. Can I make this brittle without corn syrup?
Corn syrup helps prevent crystallization and contributes to the smooth texture. Substitutions can work, but they may change the final texture and require recipe adjustments.

7. How thin should I spread the brittle?
About ¼ inch is a good starting point. You can carefully stretch it thinner if you prefer a more delicate and crispy brittle.

8. How long does Cashew Nut Brittle last?
When kept in an airtight container in a cool, dry place, it can stay crisp for several weeks. Humidity is the biggest enemy of homemade brittle.

9. Can I freeze cashew brittle?
Freezing is generally not recommended because condensation during thawing can make the candy sticky and soften its crisp texture.

10. Why did my brittle become grainy?
Graininess usually happens when sugar crystallizes. Avoid unnecessary stirring once the sugar syrup begins boiling and make sure the sugar is fully dissolved at the beginning.

Cashew Nut Brittle is a delicious homemade candy with a crisp, crunchy texture and rich caramelized flavor. With whole cashews, buttery caramel, vanilla, and a touch of salt, it makes an impressive treat for holidays, parties, gifting, or everyday snacking. Once you have mastered the correct candy temperatures, this simple recipe is an excellent addition to any homemade candy collection.

Print