When I make this cashew brittle, I have one objective: get it out of the house as soon as possible so that I don’t eat it all myself. Fortunately, it’s also portable and a great edible gift. Happy Un-Birthday, neighbors!
This brittle recipe calls for double the amount of cashews that you’ll find in most recipes. But, don’t worry, there’s still plenty of crunchy sweetness.
It also calls for light corn syrup, **gasp**. But hold on a second – know that light corn syrup is not the same as high fructose corn syrup. Here’s a good explanation of the difference if you’re interested. I’m not saying light corn syrup is health food, but it’s something that I’m willing to use from time to time for things like brittle and homemade marshmallows.
For me, the worst part about making brittle is that I’m terribly impatient while waiting for the candy thermometer to reach 300°F. Whenever I make candy, I end up tapping the thermometer in the last few minutes thinking, “Is this thing broken?” But, trust me, the results are worth the stirring and waiting. And waiting… (if you want a quicker version of sweet, salty nuts definitely try these Sugared Pecans)
Starting with roasted, salted cashews gives these extra crunch and finishing with a generous sprinkle of flaky sea salt takes this brittle from delicious to irresistible.
Easy Salted Double Cashew Brittle
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons unsalted butter
- 1/4 cup light corn syrup
- 1/4 teaspoon baking soda
- 10 ounces roasted and salted cashews
- flaky sea salt such as Maldon
Line a rimmed baking sheet with parchment paper and butter both sides of a rubber or silicone spatula which you'll use to spread brittle after pouring it on the baking sheet.
Combine sugar, water, butter and corn syrup in a medium saucepan and place over medium-high heat. Cook and stir until the mixture comes to a boil. Cook, stirring often, until caramel registers 300°F on a candy thermometer. Remove from heat and stir in baking soda (mixture will bubble and increase in volume). Stir in nuts and scrape onto prepared baking sheet. Use the buttered spatula to help you spread the brittle in a single layer that is as even as possible.
Let cool completely and break into one or two-bite pieces.