Description
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.
Notes
- 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.