Crispy Cashew Brittle Recipe: Sweet, Crunchy Candy at Home

Cashew brittle combines sweet, salty, and crunchy for an irresistible homemade candy. This buttery, old-fashioned treat is simple to make and perfect for gifting or sharing.

If you enjoy brittles and candy barks, try other favorites like Peanut Brittle, Chocolate Peanut Toffee, or Oreo Peppermint Bark for variety.

Cashew Brittle Ingredients

You will need:

• 2 cups granulated sugar
• ½ cup water
• ½ cup light corn syrup (Karo or similar)
• 6 tablespoons unsalted butter
• 1 teaspoon baking soda
• 2 cups roasted & salted cashews
• 2 teaspoons vanilla extract

Substitutions and Additions

NUTS: Swap in your favorite nuts or a mix—roasted salted peanuts or almonds work well if you prefer a different flavor or texture.

How to Make Cashew Brittle

Safety first: You’ll be working with extremely hot sugar. Keep children away from the stove and never leave the pot unattended.

STEP ONE: Line a large rimmed baking sheet with a silicone mat or parchment paper and set it aside.

TIP: Monitor the temperature closely. Turn off the burner when the candy thermometer reads about 295°F—residual heat will bring the mixture to the hard crack stage (300°F) quickly. Have your cashews, baking soda, and vanilla ready before the sugar reaches temperature because you must move fast.

STEP TWO: In a large stock pot fitted with a candy thermometer, combine the water, granulated sugar, light corn syrup, and unsalted butter. Bring to a boil—this typically takes 12–16 minutes. Avoid stirring while the mixture heats; only begin gently moving it when it starts to turn lightly golden to prevent hot spots. Cook until the thermometer reaches 300°F (hard crack stage). Remove the pot from the heat immediately—on electric stoves, lift the pot off the burner to stop further cooking.

STEP THREE: Working quickly, stir in the baking soda, vanilla extract, and cashews. Take care—the baking soda will make the mixture foam and bubble rapidly.

STEP FOUR: Pour the hot brittle onto your prepared baking sheet and spread it into an even layer (about a 9×12-inch rectangle). Work swiftly—the candy will begin to harden almost immediately.

STEP FIVE: Let the cashew brittle cool completely on the counter before breaking it into pieces.

How to Serve Cashew Brittle

Cashew brittle makes a thoughtful homemade gift when wrapped in cellophane with a ribbon. It’s also a crowd-pleasing snack at holiday parties or a cozy treat enjoyed with coffee or hot chocolate.

Storage

AT ROOM TEMPERATURE: Store in a sealed container or individually bagged portions at room temperature for up to two weeks. For longer storage, bag pieces individually to prevent them from sticking together.

IN THE FREEZER: Freeze airtight for up to three months.

This easy, buttery cashew brittle is a timeless candy that’s perfect year-round. It’s crunchy, flavorful, and simple to prepare when you follow the temperature and timing tips.

FREQUENTLY ASKED QUESTIONS

What is Karo syrup?

Karo is a brand of light corn syrup commonly used in candy making; it contains no high-fructose corn syrup in its light version.

Can I freeze cashew brittle?

Yes. Store in an airtight container and freeze for up to three months.

Why did my brittle turn out chewy?

Chewy brittle indicates the sugar did not reach the hard crack stage (about 300°F). Use a candy thermometer and ensure the mixture reaches the correct temperature.

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• Chocolate Peanut Clusters
• No Bake Chocolate Oatmeal Cookie Bars
• Chocolate Peanut Butter Ritz Cookies
• Ritz Crackers Dipped in White Chocolate