This sweet and salty treat brings back nostalgic memories of holidays spent together. The secret to this recipe is replacing the peanuts with cashews which gives you a melt in your mouth quality to this brittle. Our family looks forward to this recipe every year.
Cashew Brittle
Equipment
- Candy thermometer
- 2-3 quart pot
- Silicone spatula
Ingredients
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 3 cups cashews
- 1 Tbs butter
- 1 tsp salt
- 2 tsp baking soda
Instructions
- Grease a baking sheet with butter.
- Mix the salt, baking soda, and tablespoon of butter in a small bowl and set aside.
- In a very clean pot, heat sugar, corn syrup, and water to medium ball stage (240 degrees F) on a candy thermometer.
- Add cashews and continue stirring until the temperature reaches hard crack (300 degrees F) on the candy thermometer.
- Remove from heat, add in the butter, salt, and baking soda. Stir until well combine and the butter is melted.
- Pour out onto the the buttered baking sheet.
- Cool completely.
- Break into pieces and serve.
- Store in an airtight container.
Notes
Be sure to read the labels for gluten-free.
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Cashew brittle is a delightful confection that is simply irresistible. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Orange Rosemary Glazed Ham here.
