Cashew Brittle
This Cashew Brittle is SO DELICIOUS! A crunchy, nutty treat that’s perfect for gifting or indulging yourself.
Servings: 4 servings
Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 cup light corn syrup (I used Karo Brand)
- 6 tablespoons unsalted butter
- 1 teaspoon baking soda
- 2 cups roasted & salted cashews
- 2 teaspoons vanilla extract
Instructions
- Start by lining a baking sheet with parchment paper. This will prevent the brittle from sticking once it cools.
- In a medium-sized saucepan, combine the granulated sugar, water, and light corn syrup. Stir gently until the sugar is dissolved.
- Place the saucepan over medium heat and attach your candy thermometer to the side. Allow the mixture to boil without stirring until it reaches 300°F (hard crack stage).
- Once the temperature reaches 300°F, remove the saucepan from the heat. Quickly stir in the unsalted butter, baking soda, roasted & salted cashews, and vanilla extract.
- Immediately pour the cashew mixture onto the prepared baking sheet. Use a heat-resistant spatula to spread it out evenly.
- Allow the cashew brittle to cool completely at room temperature. Once it’s set, break it into pieces and enjoy!
Equipment
- Medium-sized saucepan
- Wooden Spoon
- Candy thermometer
- Baking Sheet
- Parchment Paper
- Heat-resistant spatula
Notes
- Use a heavy-bottomed saucepan to prevent the sugar from scorching.
- Keep a close eye on the temperature; even a small difference can alter the texture of your brittle.
- Feel free to experiment with other nuts or add spices like cinnamon for a unique twist.