Roasted Cashew and Sesame Brittle Recipe

Name: Roasted Cashew and Sesame Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups raw cashews (12 ounces); 1/4 cup white sesame seeds; 2 tablespoons black sesame seeds; 1 1/2 teaspoons vanilla bean paste (see Note) or 2 teaspoons vanilla extract; 1 teaspoon Maldon salt or other flaky sea salt; 1/2 teaspoon baking soda; 1/4 teaspoon freshly grated nutmeg; 1 3/4 cups sugar; 1/2 cup water; 1/4 cup light corn syrup; 2 sticks unsalted butter, cut into tablespoons and softened

Servings: persons

2 3/4 cups raw cashews (12 ounces)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
1 1/2 teaspoons vanilla bean paste (see Note) or 2 teaspoons vanilla extract
1 teaspoon Maldon salt or other flaky sea salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 3/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
2 sticks unsalted butter, cut into tablespoons and softened

1
Preheat the oven to 300.
2
Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden.
3
Let cool.
4
Line a large rimmed baking sheet with a silicone baking mat or parchment paper and lightly coat the parchment with nonstick cooking spray.
5
In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg.
6
In a large saucepan, bring the sugar, water and corn syrup to a boil.
7
Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250 on a candy thermometer, 10 minutes.
8
Off the heat, whisk in the butter.
9
Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes.
10
Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds.
11
Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula.
12
Lay another silicone baking mat or a sheet of sprayed parchment over the brittle and use a rolling pin to even it out.
13
Remove the top baking mat and let the brittle cool completely, about 1 hour.
14
Break the brittle into pieces before serving, storing or gifting.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 3/4 cups raw cashews (12 ounces), 1/4 cup white sesame seeds, 2 tablespoons black sesame seeds, 1 1/2 teaspoons vanilla bean paste (see Note) or 2 teaspoons vanilla extract, and more.

Yes, Roasted Cashew and Sesame 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.

That's it — enjoy your meal!

Roasted Cashew and Sesame Brittle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions