Best 20 Cashew Brittle Recipes

CASHEW BRITTLE

Steps:

• Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

CASHEW BRITTLE

Steps:

• Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
• Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
• Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
• Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

CASHEW BRITTLE

Steps:

• Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.
• In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

COCONUT CASHEW BRITTLE

Steps:

• Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

SHORECOOK'S CASHEW BRITTLE

Steps:

• Grease a baking sheet with 1 tablespoon butter.
• Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
• Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

SPICED CASHEW-COCONUT BRITTLE

Steps:

• Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
• Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.

CASHEW AND CAYENNE BRITTLE

Steps:

• Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
• Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.

EASY MICROWAVE CASHEW BRITTLE

Steps:

• Spread butter onto a baking sheet.
• Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
• Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.

MICROWAVE CASHEW BRITTLE

Steps:

• Lightly butter a baking sheet with 1 teaspoon butter.
• Mix cashews, sugar, and corn syrup in a medium microwave-safe bowl. Microwave on high for 4 minutes. Remove, stir, and microwave for another 3 minutes. Remove and add 1 tablespoon butter, vanilla extract, and butter flavoring; stir to combine. Microwave for 2 minutes.
• Remove from the microwave and add baking soda; stir and fold until mixture is fluffy. Work quickly and spread mixture evenly on the prepared baking sheet. Let it sit until completely cooled. Break into pieces and keep in a airtight bag or container.

CASHEW-CINNAMON BRITTLE

Steps:

• Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches. In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.

BUTTERY CASHEW BRITTLE

Steps:

• Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
• Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
• Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
• Store the candy in an airtight container.

CASHEW BRITTLE

Steps:

• Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
• Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat. Cook until the temperature reaches 310 degrees F on a candy thermometer. Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly. The mixture will stay opaque.
• Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon. Cool for 1 1/2 hours. Break into 2-inch pieces.
• note
• A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.

ALLI'S MICROWAVE CASHEW BRITTLE

Steps:

• Mix sugar, salt and corn syrup in microwave safe bowl.
• Microwave for 3 minutes -15 seconds; Stir.
• Microwave 2 minutes. Mix in vanilla, butter and cashews.
• Microwave 1 minute; Stir in baking soda.
• Quickly turn out on onto a greased pan (or Silpat), using a silicone or greased spatula.
• Spread to 1 nut depth with off-set spatula.
• Cool and break into bite-sized pieces.

CASHEW BRITTLE MADE WITH HONEY

Steps:

• 1. Boil the honey and water until the mixture reaches soft ball stage 234 degrees on a candy thermometer.
• 2. Add the nuts, stirring constantly while boiling mixture 10-12 minutes or until the mixture turns a golden color.
• 3. Remove pan from the heat. Add the vanilla, butter and baking soda. Mix well.
• 4. Pour brittle on a parchment paper lined cookie sheet. When cool break into pieces.

CASHEW BRITTLE

Steps:

• Mix baking soda, 1-teaspoon water and vanilla and set aside.
• Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
• Cook over medium heat until 240 degrees on a candy thermometer.
• Add butter and cashews.
• Cook until 300 degrees on candy thermometer.
• Immediately turn off the heat.
• Quickly stir in baking soda mixture until light and foamy.
• Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
• Cool completely: at least 1 hour.
• Break into pieces and store in a covered container.
• This makes about 3.25 lbs of brittle.

CASHEW-CINNAMON BRITTLE

Steps:

• Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT®).
• Mix together cinnamon and baking soda; set aside.
• In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350°F
• Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
• Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness. Don't spread it too thin. Let cool and harden, uncovered, 30-45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
• Tip: To wash the saucepan, fill it with water and let it soak overnight.

BUTTERY CASHEW BRITTLE

Steps:

• Butter two large baking sheets. Butter sides of a heavy 3-quart saucepan. In saucepan, combine sugar, syrup, butter, & water. Cook over medium-high heat to boiling. Stir constantly with a wooden spoon to dissolve sugar. About 8 minutes. Clip on candy thermometer. Cook over medium heat, stir occasionally, till thermometer reaches 275, soft crack stage, 20-25 minutes Stir in cashews. Continue cooking over medium heat. Stir frequently till thermometer reaches 295, hard crack stage. About 7-10 minutes more. Remove from heat, remove thermometer. Quickly sprinkle sifted baking soda over mixture, stirring constantly. Immediately pour onto baking sheets. If desired, stretch candy with two forks to lift and pull candy as it cools. Pull gently to avoid tearing. Cool completely. Break into pieces.

NO-BAKE CASHEW BRITTLE BARS

Steps:

• Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.
• Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
• Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.

BUTTERY CASHEW BRITTLE

Steps:

• Combine all ingredients (except cashews) in a heavy saucepan over medium heat.
• Spread cashews in a single layer on a well-buttered parchment lined cookie sheet.
• Let mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored.
• Pour over cashews, chill and break into brittle.

RED-HOT CASHEW BRITTLE

Steps:

• Butter a foil-lined jelly roll pan. In a large, heavy saucepan, bring the sugar, corn syrup and 1/2 cup water to a boil over high heat. Cook until a drop of the syrup hardens in a bowl of ice water or until a candy thermometer inserted in the syrup registers 300 degrees, about 10 minutes.
• Remove from the heat. Stir in the cinnamon and food coloring. Stir in the cashews, then pour onto the prepared pan, spreading as thinly as possible. Let cool, about 45 minutes. Break the brittle into pieces.