Cashew Brittle

From www.foodfanatic.com by Aimee Shugarman
Cashew Brittle

Cashew Brittle Photo

Several years back I made a recipe for Peanut Brittle, in the microwave! I usually whip up a batch of this easy candy at least once a year.

Recently at the grocery store I saw a bag of Cashew Brittle. It got me thinking how easy it would be to take that microwave Peanut Brittle recipe and make a Cashew version.

My husband is crazy about cashews. I mean, I love them too, but he could seriously devour an entire bag in a sitting without blinking. That said, I did find a big bag of cashews that I hid in the back of the pantry. Comes in handy when you want to make this cashew brittle or these Toffee Cashew Cookies!

Cashew Brittle Picture

A few tips about making this Cashew Brittle:

  • My microwave is 1500 watt (full power). Be sure to change your power level by reading the directions below carefully!
  • You’ll want to use a clean, microwave safe bowl when making this recipe. Be careful when removing the bowl from the microwave each time when stirring, this gets VERY HOT. Use hot pads or oven mitts.
  • Have your cookie sheet lined with parchment paper ahead of time. Once you pour the hot mixture onto the parchment paper, use a large knife (or frosting spreader) to smooth out the brittle to desired thickness. I like it to be thin enough that the cashews pop out to create texture!
  • Your bowl will be hard to clean. Sorry about that. Use VERY VERY HOT water to soak it, then use a scraper to crack out the brittle from the bowl. It will come clean, I promise J
  • Allow your brittle to sit out and harden at room temperature for about 2 hours. Once it’s hardened, use your hands or a clean kitchen hammer (or meat tenderizer) to break your brittle into pieces. Store in an airtight container for up to a week. ENJOY.

Cashew Brittle Image

Check out some of my other favorite truffle and candy recipes!

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Cashew Brittle Recipe

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Ingredients

  • 1 cup Granulated Sugar
  • 1/2 cup Light Corn Syrup
  • 1 cup Cashews, salted, chopped slightly
  • 1 teaspoon Butter
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Baking Soda

Directions

  1. Lay a piece of parchment paper over a large cookie sheet. Set aside.
  2. Combine sugar and corn syrup in a 2 quart glass bowl. Microwave (on power level 7) for 4 minutes. {I use a 1500 watt microwave}
  3. Remove and stir in cashews quickly using a rubber spatula or wooden spoon. Return to microwave and heat for 3 1/2 minutes (on power level 7).
  4. Remove and stir in butter and vanilla extract. Return to microwave for an additional 1 1/2 minutes (on power level 7).
  5. Remove and stir in baking soda, mixing until light and foamy.
  6. Pour over parchment paper and spread to desired thickness, working quickly.
  7. Allow cashew brittle to set and harden at room temperature (about 2 hours).
  8. Break into desired sized pieces and store in an airtight container for up to one week. ENJOY!

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