Cashew Brittle
Buttery cashew brittle with caramelized sugar that shatters into golden, nutty shards. This homemade candy uses simple ingredients and turns molten amber before your eyes.
Making brittle is pure kitchen alchemy: sugar and butter bubble up into liquid gold, then harden into glass-like shards studded with roasted cashews.
You’ll watch the syrup shift from pale amber to deep caramel, your spatula the only thing standing between candy perfection and burnt sugar.
When you stir in the baking soda, the whole thing foams up like a science experiment, then spreads thin and crackly on your buttered sheet.
Pro Tips
- Use a light-colored saucepan so you can monitor the caramel color accurately
- Work quickly once the baking soda goes in; the mixture sets fast
- Spread as thin as possible for the most dramatic crack and crunch
- Store in an airtight container with parchment between layers to prevent sticking
Ingredients
1 c sugar
1c light corn syrup
1 tbsn butter
2 1/2 c roasted salted cashews
2 tsp baking soda
Directions
Line a large baking sheet with foil and generously butter heat sugar corn syrup and butter in a large saucepan over medium heat until the sugar dissolves in the mixture come so full boil stir with plastic spatula boil without stirring seven to nine minutes until search begins to turn pale amber color continue boiling 3 to 4 minutes until syrup is a shade darker and stir only to blend color add cashews cook 1 to 2 minutes working quickly remove from heat stir in baking soda mixture will foam up Using a plastic spatula pour onto your greased cookie sheet as quickly as possible spread thin let cool completely break into pieces
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