Cashew Brittle recipe

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Ingredients

1 ½ tablespoons butter, or as needed
2 cups white sugar
1 cup light corn syrup
3 cups unsalted cashews, a mixture of whole and chopped
2 teaspoons butter
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract

Nutrition Info

212.1 calories
carbohydrate: 32.9 g
cholesterol: 2.8 mg
fat: 9 g
fiber: 0.5 g
protein: 2.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 263.1 mg
sugar: 21.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.

  2. 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.

  3. 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.

  4. Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Recipe Yield

24 servings

Recipe Note

Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.

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