The BEST homemade cashew brittle
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.
Equipment
- 1 Heavy bottom pot with handle
- 2 Rimmed baking sheets
- 1 Candy thermometer
- 1 Wooden spoon
- measuring cups/spoons
Ingredients
- 1 cup light corn syrup
- 2 cups sugar
- 1/2 cup water
- 2 sticks butter (1 cup)
- 3 cups roasted salted cashews
- 1 tsp baking soda
Instructions
- Measure cashews and soda in separate bowls. Have butter, cashews, and soda 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 (230 degrees)
- Add butter, combine thoroughly and continue to boil until thermometer reaches hard ball stage (280 degrees)
- Add cashews, combine thoroughly and continue to boil until thermometer reaches hard crack stage (300 degrees)
- Turn off heat and add baking 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
Notes
*Calories are approximate
This recipe can be used with peanuts instead of cashews.
