Cashew Brittle

By Angie Barrett

Prep Time:

Bake/Cook Time:

45m

Yield:

2.5 pounds

Plan for:

Cool 1+ hours

Ready to make the perfect “gift from the kitchen”? This easy homemade cashew brittle is quick and easy to make. Consider making two batches. One to use as a thoughtful present for friends and family around the holidays. The other is for nibbling on while watching a movie at home.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 cup water
1/4 cup light corn syrup
1/2 cup salted butter, room temperature
16 ounces roasted, salted cashews
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Sea salt

Directions

Line a rimmed baking sheet with parchment paper. (Tip - tape down parchment paper or use a bit of softened butter to “glue” parchment paper to baking sheet.) Set aside.
Add sugar and water to a medium saucepan.
Heat on medium heat until sugar dissolves.
Add light corn syrup and butter. Stir until combined and butter is melted.
Heat on medium heat, stir occasionally until mixture reaches 250°F on a candy thermometer.
Stir in cashews.
Heat on medium heat, stirring occasionally, so cashews don’t burn.
Heat until mixture reaches 300°F on a candy thermometer.
Remove from heat. Stir in vanilla and baking soda.
Quickly spread into a single layer on prepared baking sheet.
Lightly sprinkle with sea salt.
Let sit until hardened. Break into pieces.