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A stack of peanut brittle pieces with a golden-brown color, featuring visible peanuts embedded in the caramelized sugar. The background includes a blurred bowl and scattered peanuts on a light surface.

Crunchy And Sweet Cashew Brittle Recipe

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Cashew brittle is beginner-friendly homemade candy. All it takes are a few easy steps: melt the sugar, stir in the cashews, and let it cool.
Prep Time 5 minutes
Cook Time 10 minutes
Cool 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 506
Author Gina Dickson

Ingredients

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 2 tbsp unsalted butter room temperature
  • 1 tsp pure vanilla extract
  • ½ tsp baking soda
  • 2 cups roasted salted cashews

Instructions

  • Line a rimmed baking sheet with parchment paper or a silicone mat, then spray lightly with nonstick cooking spray.

Cook the Syrup:

  • In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water.
    1 cup granulated sugar, ½ cup light corn syrup, ¼ cup water
  • Stir over medium heat until the sugar dissolves completely.
  • Bring to a boil and cook without stirring until the syrup reaches the hard crack stage (300-310°F). Use a candy thermometer to monitor the temperature, and swirl the pot occasionally to prevent burning. This will take about 8-10 minutes.
    A pot on a stove with caramel bubbling inside. A metal candy thermometer is clipped to the side of the pot, measuring the temperature of the caramel. The background is a plain white surface.

Add Flavor and Soda:

  • Remove the saucepan from the heat.
  • Quickly stir in the butter, vanilla extract, and baking soda. The mixture will bubble—this is normal!
    2 tbsp unsalted butter, 1 tsp pure vanilla extract, ½ tsp baking soda
    A silver saucepan filled with smooth caramel sauce on a light gray surface.

Add Cashews:

  • Stir in the roasted salted cashews, ensuring they’re evenly coated. Work quickly as the mixture cools fast.
    2 cups roasted salted cashews
    A metal saucepan filled with creamy mac and cheese is set on a light gray surface. The cheese sauce appears thick and well-mixed with the pasta. The pan has a long handle extending to the right.

Spread the Brittle:

  • Pour the mixture onto the prepared baking sheet.
  • Use a spatula to spread it into an even layer about ¼ inch thick. If needed, place a greased parchment paper on top and press gently for an even finish.

Cool and Break:

  • Let the brittle cool completely at room temperature, about 30 minutes.
  • Once set, break it into pieces of your preferred size.
    A baking tray lined with parchment paper holds clusters of homemade cashew brittle. The golden, glossy candy is spread out, showcasing a mix of crunchy cashews embedded in hardened caramelized sugar.

Notes

Tips & Variations:
  • Be sure your ingredients are at room temperature to start. Using cold ingredients only causes the syrup to separate.
  • Nut Substitutions: Swap cashews for other roasted salted nuts like peanuts, almonds, or pecans.
  • Essential Corn Syrup: Don’t skip or substitute the corn syrup—it prevents the brittle from turning grainy.
  • Candy Thermometer: Use one to ensure the syrup reaches the hard crack stage for the perfect brittle texture.
  • Baking Soda Magic: Expect bubbling when you add baking soda—it’s what gives the brittle a light, crispy texture.

Nutrition

Serving: 1serving | Calories: 506kcal | Carbohydrates: 70g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 402mg | Potassium: 261mg | Fiber: 1g | Sugar: 57g | Vitamin A: 117IU | Calcium: 26mg | Iron: 3mg
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