This homemade cashew brittle recipe has been handed down from my grandmother and made every Christmas. Make a batch today and enjoy with friends and family.
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Jump to RecipeChristmas confection
Way back when, friends and family would visit each other all through the Christmas season to catch up with each other, exchange gifts, and share great food. My Mammam would start shortly after Thanksgiving to make all kinds of candies, fudges, and nut rolls.
One of her favorite candies to make and share was cashew brittle for friends and family to enjoy. I have been making this same recipe for decades and I want to share it with you.
Cashew brittle is a confection once limited to only peanuts. Using cashews kicks the flavor up a notch and is fantastic for those with peanut allergies. Using only simple ingredients, cashew brittle has a delightful crunchy taste that finishes buttery in your mouth. The baking soda added at the end provides little airy bubbles in the candy that is sure to please.
Some of you might think candy making at home sounds intimidating, but I assure you that is it really easy. Once you try it, I guarantee you will be making this confection every year.
Tools needed to make homemade cashew brittle
All you need to make this delicious treat is a heavy bottom pot, rimmed baking sheets, wooden spoon, and candy thermometer. I highly recommend a candy thermometer, but if you don’t have one, a thermometer that will display 240 degrees (soft ball stage) and 310 degrees (hard crack stage) is necessary.
Ingredients to make homemade cashew brittle
The ingredients for this recipe are simple:
- light corn syrup
- sugar
- vanilla extract
- butter
- baking soda
- roasted salted cashews
This recipe makes two sheet pans full of brittle so you will have plenty to share!
Tips for making cashew brittle
The most important tip in making candy is to have all of your ingredients measured and ready on hand before starting the recipe. This recipe requires your full attention adding ingredients quickly. Don’t worry, it really is easy to make.
How to make cashew brittle
In a heavy bottom pot, add light corn syrup, sugar, and water. Insert the candy thermometer and bring to a boil. Stirring constantly, boil until thermometer reaches soft ball stage (240 degrees).
At that temperature, add the cashews and continue to stir constantly until the candy reaches the hard crack stage (310 degrees). Remove from heat, add butter, vanilla and baking soda. Stir rapidly to combine thoroughly and pour out onto buttered sheet pans.
Working quickly, spread mixture out as thin as possible. This can be difficult to get too thin and don’t worry about the thickness…. it’s still delicious! Allow to cool completely then break the candy into rustic pieces.
Storage
Store your brittle in airtight containers free of moisture and heat. I like to store it in festive Christmas containers. Cashew brittle lasts up to 2 months at room temperature as long as it’s kept in a cool dry location.
Give this homemade cashew brittle a try and let me know how much you love it in the comments below. Merry Christmas and thanks for stopping by!
The BEST homemade cashew brittle
Equipment
- 1 Heavy bottom pot
- 2 Rimmed baking sheets
- 1 Candy thermometer
- 1 Wooden spoon
Ingredients
- 2 cups light corn syrup
- 4 cups sugar
- 1 cup water
- 3 tsp vanilla extract
- 3 tsp butter
- 4 tsp baking soda
- 4 cups roasted salted cashews
Instructions
- Measure cashews, butter, vanilla, and soda in separate bowls and have ready within reach
- Butter two baking sheets and set aside
- Combine corn syrup, sugar, and water into a pot. Add thermometer to pot and bring mixture to a boil
- Stirring constantly, continue to boil mixture until reaches soft ball stage (240 degrees)
- Add cashews, combine thoroughly and continue to boil until thermometer reaches hard crack stage (310 degrees)
- Turn off heat and add butter, vanilla, and soda. Stir rapidly and combine thoroughly
- Immediately pour mixture out onto buttered baking sheets and spread around as thinly as possible
- Allow to cool completely then break into rustic pieces
- Store in airtight container away from heat and moisture
This will be perfect for the holidays! Thank you!
This looks delish! I am always so intimidated to use the candy thermometer becuase it seems so finicky but you make it look easy!
I’ve never had cashew brittle before, but now I want to try! I love how creamy cashews are, so I bet this is even better than peanut brittle.
Yum! These look so delicious. I admit I love cashews. They’re probably my favorite nut.
I love heirloom family recipes! Thank you so much for sharing this. I can’t wait to give it a try!!
This looks delicious! I don’t think I’ve ever had it with cashews.
Butter, salt and creamy cashews + a sweet crunch = DELISH!
Delish!!!