Cashew Brittle – a delicious recipe with corn syrup, white sugar, salt, baking soda, unsalted cashews, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
2
Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat.
3
Cook until the temperature reaches 310 degrees F on a candy thermometer.
4
Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly.
5
The mixture will stay opaque.
6
Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon.
7
Cool for 1 1/2 hours.
8
Break into 2-inch pieces.
9
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.
366
kcal
Calories
6
g
Fat
81
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup corn syrup, 1 1/2 cups granulated white sugar, 1/2 teaspoon table salt, 1/2 teaspoon baking soda, and more.
Yes, Cashew Brittle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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