Hi, I’m Natasha! If you’re anything like me, you love a sweet, crunchy treat that’s perfect for sharing—or keeping all to yourself! Cashew brittle has always been one of my favorite candies, and this recipe makes it so easy. No candy thermometer, no complicated steps—just simple ingredients and your microwave. Trust me, once you try this buttery, nutty goodness, you’ll never go back to store-bought brittle.
Why I Love This Cashew Brittle Recipe
I’ll be honest—making candy used to intimidate me. But this recipe is practically foolproof! The microwave does most of the work, and by heating the baking sheet beforehand, spreading the brittle becomes a breeze. The result? A golden, crispy brittle that’s perfectly airy and melts in your mouth. It’s my go-to for holiday gifts, party snacks, or whenever I need a sweet pick-me-up.
What You’ll Need to Make Cashew Brittle
- Granulated Sugar: This is the magic that gives the brittle its sweet crunch.
- Light Corn Syrup: Helps the sugar melt smoothly without crystallizing.
- Cashews: I use halves and pieces—they’re perfect for this recipe because they distribute evenly in the brittle.
- Butter: Adds that rich, caramel-like flavor I can’t get enough of.
- Vanilla Extract: A splash of vanilla makes the brittle even more irresistible.
- Baking Soda: This is the secret to creating those little air pockets that make the brittle light and crispy.
How I Make My Cashew Brittle
1. Prep Like a Pro
First, I preheat my oven to 350°F. Then, I line a large baking sheet with a silicone baking mat or heavy-duty foil and spray it with non-stick cooking spray. I also spray a 2-quart microwave-safe bowl and a table knife—trust me, this step makes cleanup so much easier. Finally, I pop the baking sheet in the oven to heat it up; this makes spreading the brittle so much smoother later.
2. Make the Base
I combine sugar and corn syrup in the prepared bowl and stir until it’s nice and thick. Then, I microwave it on high for 3½ minutes, until it’s clear and light-colored.
3. Add the Cashews
Carefully—because this mixture gets super hot—I stir in the cashews. Back into the microwave it goes for 3 minutes, and I keep a close eye on it until it turns a lovely light golden brown.
4. Butter and Vanilla Time
Next, I stir in the butter and vanilla, which smells heavenly. One more minute in the microwave transforms it into a rich amber caramel.
5. The Magic Touch
This is my favorite part: I sprinkle baking soda over the mixture and stir gently. Watching it foam and change into a creamy caramel color is so satisfying!
6. Spread It Out
I take the baking sheet out of the oven, pour the caramel mixture onto it, and use my prepared spatula to spread it thinly. The heated sheet makes this step so much easier.
7. Cool and Break
Once the brittle cools completely, I lift it off the sheet and break it into pieces. It’s ready to enjoy or pack into an airtight container for later—if it lasts that long!
Natasha’s Tips for the Best Brittle
- Keep an Eye on the Microwave: Every microwave is different, so pay attention to the color changes. You don’t want to overcook it!
- Warm Baking Sheets Work Wonders: Heating your sheet beforehand makes the brittle spread more evenly, giving you that perfect thin crunch.
- Store It Right: To keep your brittle crisp, store it in a cool, dry place away from moisture.
Here are some frequently asked questions (FAQs) about making Cashew Brittle:
1. Can I use other nuts instead of cashews?
Yes! While cashews give the brittle a wonderful flavor and texture, you can substitute with other nuts like peanuts, almonds, or walnuts. Just make sure to use roughly the same amount to maintain the consistency.
2. Can I make this without a microwave?
Absolutely! You can cook the sugar, corn syrup, and cashews on the stovetop instead. Just combine the ingredients in a saucepan over medium heat and stir constantly until the mixture reaches a golden amber color. Then, proceed with the rest of the recipe.
3. How do I prevent the brittle from being too sticky?
To avoid a sticky brittle, make sure to heat the sugar and corn syrup mixture to the right temperature. It should be golden brown when you add the baking soda. Also, the cooling time is crucial—let it cool completely before breaking it into pieces.
4. How long will the cashew brittle stay fresh?
If stored in an airtight container at room temperature, your cashew brittle can stay fresh for up to 2 weeks. Just make sure it’s kept in a cool, dry place to maintain its crunch.
5. Can I add other flavors or spices to the brittle?
Yes! You can get creative by adding a pinch of cinnamon, nutmeg, or even a bit of sea salt for an added twist. Just be cautious about adding too many flavors as it might overpower the cashews.
6. What should I do if my brittle isn’t spreading easily?
If you’re having trouble spreading the brittle, it might help to warm your spatula or use the back of a spoon. Heating your baking sheet beforehand also makes a huge difference in how easily the brittle spreads.
7. Can I make this recipe in advance for gifts?
Yes! Cashew brittle makes a great homemade gift. Just break it into pieces, store it in an airtight container, and tie it up with a ribbon or place it in a gift box. It’ll stay fresh for a couple of weeks, so it’s perfect for holiday gifts or special occasions.
8. My brittle looks too soft—what went wrong?
If your brittle doesn’t harden properly, it may not have been heated long enough. Be sure to watch the color of the sugar mixture closely as it should reach a medium amber color before adding the baking soda. If you’re unsure, you can test it by dropping a small amount into cold water; it should harden immediately when cooled.
9. Can I make this without corn syrup?
Corn syrup helps the sugar melt evenly and prevents crystallization, but you can substitute it with golden syrup, honey, or maple syrup for a slightly different flavor. Keep in mind the texture might vary slightly.
This recipe has become one of my absolute favorites, and I hope it becomes yours too. It’s quick, easy, and so delicious that everyone will think you spent hours in the kitchen. Enjoy every crunchy, nutty bite!
Cashew Brittle
Ingredients
- Non-stick cooking spray
- 1 cup granulated sugar
- ½ cup light corn syrup
- 1 ¼ cups cashew halves and pieces
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F.
- Prepare a large baking sheet with a silicone baking mat or heavy-duty foil sprayed with non-stick cooking spray. Also, spray a 2-quart microwave-safe bowl and a table knife with cooking spray. Heat the baking sheet in the oven to make spreading the brittle easier.
- Combine sugar and corn syrup in the prepared bowl and stir until thick. Microwave on high for 3½ minutes until clear and light-colored.
- Carefully remove the bowl, mix in cashews, and microwave for 3 minutes until light golden brown.
- Add butter and vanilla to the mixture, stir, and microwave for 1 minute until medium amber.
- Sprinkle baking soda over the mixture and stir gently to incorporate. The mixture will foam and change to a caramel color.
- Remove the baking sheet from the oven and pour the mixture onto it. Spread thinly with a sprayed spatula.
- Let the brittle cool completely, then lift it off the sheet and break it into pieces. Store in an airtight container.
Notes
- Adjust microwave times as needed, keeping an eye on color changes to prevent overcooking.
- Heating the baking sheet ensures smoother spreading of the brittle.
- Store brittle in a cool, dry place to keep it crunchy.
