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    Recipes » Desserts » Confections

    Cashew Brittle

    Published: Dec 7, 2020 by Marissa Stevens · 23 Comments

    Gluten FreeVegetarian

    This post may contain affiliate links.

    Jump to Recipe
    cashew brittle stacked on a white marble board

    When I make this buttery 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!

    Cashew Brittle stacked on a white marble board

    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.

    Jump to:
    • Corn Syrup vs. High Fructose Corn Syrup
    • Tips for Success
    • Brittle FAQ and Troubleshooting
    • A little bit of patience...
    • Cashew Brittle
    • 💬 Comments

    Corn Syrup vs. High Fructose Corn Syrup

    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.

    Cashew Brittle stacked on a black slate board

    Tips for Success

    1. Use a large enough saucepan to hold the hot brittle when adding baking soda makes it bubble up and to accommodate the volume of cashews.
    2. Work quickly to spread the brittle on the baking sheet / cookie sheet. With the extra cashews, it begins to harden almost immediately.
    3. Don't refrigerate your brittle where it will soften and get chewy. Instead store in an airtight container at room temperature for up to 2 months. (Good luck with it lasting that long!)

    Brittle FAQ and Troubleshooting

    What does baking soda do to brittle?

    Adding baking soda once your brittle has reached the hard crack stage (295 to 309 °F) produces millions of tiny bubbles as it reacts with the acid in the hot sugar mixture, making it porous instead of solid and hard. It's key to a proper brittle texture.

    Does brittle stick to parchment paper?

    No, brittle won't stick to parchment paper. Lining a baking sheet / cookie sheet with parchment paper before pouring and spreading the hot brittle ensures easy release once it cools and hardens.

    How long does brittle take to harden?

    Though your brittle will begin to harden immediately as you spread it onto a parchment lined baking sheet, it will take up to 30 minutes to harden completely.

    Why is my brittle chewy?

    If your brittle is chewy, it's likely that it did not reach a high enough temperature. It needs to reach the hard crack stage (295 to 309 °F) to harden properly.

    How long will brittle last?

    Brittle will last up to 8 weeks stored in an airtight container at room temperature.

    A little bit of patience...

    For me, the worst part about making cashew 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.

    Cashew Brittle stacked on a marble board

    Cashew Brittle

    Marissa Stevens
    An easy recipe for lightly salty, cashew loaded brittle!
    4.75 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 24 pieces
    Calories 127 kcal

    Equipment

    • candy thermometer

    Ingredients
      

    • 1 cup granulated sugar
    • ¼ cup water
    • 4 tablespoons unsalted butter
    • ¼ cup light corn syrup
    • ¼ teaspoon baking soda
    • 10 ounces roasted and salted cashews
    • flaky sea salt such as Maldon

    Instructions
     

    • 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 temperature reaches 300°F on a candy thermometer (hard crack stage). Remove from heat and stir in baking soda (mixture will get foamy 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. Sprinkle lightly with flaky sea salt.
    • Let cool completely and break into one or two-bite pieces.

    Notes

    1. Make sure that your saucepan is large enough to accommodate the sauce when it bubbles up with the addition of baking soda and large enough to allow you to stir in the cashews.
    2. You'll need to work quickly to spread the brittle on the baking sheet. With the extra cashews, it begins to harden almost immediately.
    3. Store cashew brittle in an airtight container at room temperature for up to 8 weeks. Do not refrigerate or your brittle will soften and become chewy.

    Nutrition

    Calories: 127kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 90mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 58IUCalcium: 6mgIron: 1mg
    Keyword Christmas, edible gift, gluten free
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Confections

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    • Sugared Pecans
    • Homemade Almond Joy
    • Champagne Gummy Bears

    Reader Interactions

    Comments

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      Recipe Rating




    1. Laurie says

      December 22, 2022 at 12:06 pm

      4 stars
      Tasted good. Next time I will use fewer cashews. Too hard to spread!

      Reply
    2. Elizabeth says

      January 17, 2022 at 2:21 pm

      Hi! This looks perfect...I just don't see instructions about adding the flake salt? I am assuming to sprinkle it right after spreading on baking sheet?? Thanks!
      Love the name of you page!

      Reply
      • Marissa Stevens says

        January 18, 2022 at 8:21 pm

        Hi Elizabeth! Yes, exactly. Thank you for catching that...I've updated the recipe.

        Reply
    3. jamie Traeger-Muney says

      November 25, 2021 at 9:23 am

      I've made this several times and it's delicious. What I do is lay out the cashews on the parchment paper and sprinkle with salt and then just pour the hot brittle over it.

      Reply
      • Marissa Stevens says

        November 25, 2021 at 1:49 pm

        Hi Jamie! So glad you’re enjoying the recipe and experimenting with the method!

        Reply
    4. Carmen Lizakowski says

      December 20, 2020 at 1:23 pm

      5 stars
      Love it. Next time I will break the cashews in half, so maybe I can spread them easier. What I had were roasted, salted large whole cashews. It does harden really quick; not sure the salt is going to stick. Hopefully there is enough in a couple of days to give some away . This was really fun. Thanks

      Reply
      • Marissa Stevens says

        December 21, 2020 at 4:16 pm

        I'm so glad you enjoyed making this, Carmen! You're right, smaller cashew pieces will make it easier to spread. And boy do I know what you mean - it's tough to stay out of.

        Reply
    5. Liz says

      December 09, 2020 at 9:55 am

      5 stars
      I have the same impatience when I'm making my toffee! But definitely worth the wait. I haven't made peanut brittle in ages, but may never again as this cashew version trumps it by a mile!

      Reply
      • Marissa Stevens says

        December 09, 2020 at 4:13 pm

        Wow! That is some compliment coming from someone who makes the most amazing treats. Thank you, Liz!

        Reply
    6. David @ Spiced says

      December 08, 2020 at 4:47 am

      5 stars
      Ah! I love a good brittle recipe. I know what you mean about it not lasting very long - I can't stop snacking on it. Peanut brittle is a staple treat around here, but I don't think I've ever made it with only cashews. That's a fun twist!

      Reply
      • Marissa Stevens says

        December 08, 2020 at 5:01 pm

        Thanks, David! I hope you'll give this a try - definitely addictive!

        Reply
    7. Beeta @ Mon Petit Four says

      November 10, 2016 at 4:23 pm

      I don't blame you for wanting to get this out of the house as soon as possible. I'd totally eat this all up too! It looks incredible. Bring on the salty sweet crunchy goodness!

      Reply
      • Marissa says

        November 15, 2016 at 1:40 pm

        So hard to stay out of it! 😉

        Reply
    8. Lorraine @Not Quite Nigella says

      November 04, 2016 at 4:13 am

      Interesting about the corn syrup! And as I read the reading a part of my brain said "This sounds dangerously good" 😛

      Reply
      • Marissa Stevens says

        November 05, 2016 at 2:35 pm

        haha....dangerously good is right.

        Reply
    9. Kathleen | Hapa Nom Nom says

      November 02, 2016 at 3:55 pm

      This is magnificent, Marissa! I love brittles - can't stop eating it once I stop. But I've never had it with cashew! I've gotta make this! And this would be so perfect for the holidays, especially as Christmas gifts!

      Reply
      • Marissa says

        November 03, 2016 at 3:47 pm

        Thank you, sweet Kathleen! I'm the same way...if I eat one piece, I'll end up having five! I'm going to make a big batch for host/hostess gifts for the holidays...

        Reply
    10. Kevin | Keviniscooking says

      November 02, 2016 at 2:38 pm

      Oh my, Dave and I would gladly help you with munching on this batch! Love the sea salt flakes too. Beautiful photos too Marissa.

      Reply
      • Marissa says

        November 03, 2016 at 3:48 pm

        Thank you, my friend! I'd love to have you and Dave come by...I'll make a batch just for you. So true on the flaky salt - it's amazing how many sweet treats it makes that much better.

        Reply
    11. Dorothy Dunton says

      November 02, 2016 at 8:10 am

      Hi Marissa! I like to make food gifts at Christmas and this would be perfect! I have a good friend who has quite a sweet tooth and she loves cashews so I know she will be happy with this brittle! And so will I!

      Reply
      • Marissa says

        November 03, 2016 at 3:49 pm

        Hi Dorothy! I do too. I like to make a mix of sweet and savory things for gifts - this is kind of a mix of both, though more on the sweet side. 🙂

        Reply
    12. Sabrina says

      November 02, 2016 at 3:41 am

      Yum, this brittle looks delicious, Marissa!

      Reply
      • Marissa says

        November 03, 2016 at 3:50 pm

        Thank you, Sabrina!

        Reply

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