Cashew Brittle Recipe: Buttery Homemade Candy in 30 Minutes

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Cashew brittle is a thin sheet of crisp, golden caramel studded with buttery nuts. It takes about 30 minutes, uses a handful of ingredients, and keeps for weeks, which makes it a great homemade gift. The method is the same as for peanut brittle, but cashews are softer and richer, so the candy needs a little extra attention to color and temperature.

This recipe makes about 1 1/4 pounds of brittle. Read through the steps first, because candy cooking moves quickly once the sugar begins to caramelize.

Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 1 1/2 cups roasted, salted or unsalted cashews, halved or whole
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Flaky sea salt for sprinkling (optional)

Equipment

• Heavy 2- to 3-quart saucepan
• Candy thermometer
• Rimmed baking sheet lined with parchment or a silicone mat
• Heat-safe silicone spatula

Instructions

1. Line a baking sheet with parchment or a silicone mat and lightly butter it. Measure out every ingredient and place within reach. Mix the baking soda and vanilla in a small dish.
2. In the saucepan, combine the sugar, corn syrup, water, and salt. Stir over medium heat until the sugar dissolves, then stop stirring.
3. Clip a candy thermometer to the pan and cook until the syrup reaches 275°F (soft crack stage), about 8 to 10 minutes.
4. Add the cashews and butter. Stir continuously and cook until the mixture reaches 300°F (hard crack stage) and turns deep golden amber, 3 to 5 minutes more.
5. Remove from the heat immediately. Stir in the vanilla and baking soda; the mixture will foam and lighten in color.
6. Pour onto the prepared pan and spread thinly with the spatula, about 1/4 inch thick. Work quickly, as the brittle sets fast.
7. Sprinkle with flaky salt while still warm. Cool completely at room temperature, about 30 minutes, then break into pieces by hand.

Tips for Perfect Brittle

Use a thermometer

Temperature is the difference between chewy and crisp brittle. If you do not have a thermometer, drop a small spoonful of syrup into cold water. At hard crack stage it forms brittle threads that snap when bent.

Check the thermometer

Boil water and make sure your thermometer reads 212°F at sea level. Adjust target temperatures by the difference if it reads high or low.

Do not stir after the sugar dissolves

Stirring can cause crystallization and grainy candy. Brush the sides of the pan with a wet pastry brush if sugar crystals appear.

Watch the color

The brittle should look like light amber honey. If it turns dark brown or smells burnt, it has gone too far.

Why baking soda?

It reacts with the hot sugar to create tiny air bubbles. These make brittle light and crisp rather than hard and dense like a lollipop.

Work in dry weather

Humidity makes candy sticky. Make it on a dry day for the best snap.

Variations

• Coconut cashew brittle: stir in 1/2 cup toasted coconut with the nuts.
• Chocolate-topped: spread 1/2 cup melted chocolate over the cooled brittle and sprinkle with sea salt.
• Spiced: add 1/2 teaspoon cinnamon and a pinch of cayenne with the baking soda.
• Mixed nut: replace half the cashews with pecans or almonds.
• Maple: replace the corn syrup with 1/2 cup maple syrup and cook to the same temperature.
• Seed brittle: add 1/4 cup pumpkin or sesame seeds with the nuts.

Troubleshooting

Gifting and Presentation

Break brittle into irregular pieces and layer in cellophane bags tied with ribbon or in tins lined with parchment. Separate layers with wax paper to prevent sticking. Include a small tag with the date made.

Storage

Store brittle in an airtight container at room temperature for up to 2 weeks, with parchment between the layers. Keep it away from humidity and heat. Do not refrigerate, since condensation makes it sticky. For longer storage, freeze it in a sealed container for up to 2 months and bring it to room temperature before opening.

Understanding Candy Stages

Brittle belongs at hard crack. Pulling the pot a few degrees early gives sticky candy that clings to your teeth, while going much past 310°F tastes bitter.

Safety Notes

Hot sugar syrup is much hotter than boiling water and sticks to skin. Keep children and pets out of the kitchen, wear oven mitts when pouring, and keep a bowl of cold water nearby for emergencies. Never taste the syrup until it has cooled.

Serving Ideas

Break brittle into shards and serve on a dessert board with cheese, dried fruit, and dark chocolate. Crush it over vanilla ice cream or yogurt for crunch. Stir small pieces into cookie dough, or tuck a few shards into a salad with goat cheese and apples for a sweet and salty contrast.

Why Cashews Work

Cashews have a soft, buttery crunch and a mild sweetness that pairs naturally with caramelized sugar. Because they are softer than peanuts, they break neatly under your teeth rather than shattering. Use whole nuts for a chunky look or halves for easier eating, and make sure they are fresh, since stale cashews taste flat in candy.

Make-Ahead Notes

Brittle is a good candy to make several days before a gathering. Once completely cool, pack it into airtight tins with parchment between layers and keep it in a cool, dry cabinet until needed.

Scaling the Recipe

Brittle is best made in single batches. Doubling the amount changes how quickly the syrup heats, making the temperature hard to judge. If you need more, make two batches back to back using a clean pan each time.

FAQ

Can I make cashew brittle without corn syrup?

Yes. Use honey, maple syrup, or golden syrup in place of corn syrup. Corn syrup helps prevent crystallization, so results may be slightly grainier with substitutes.

Can I use raw cashews?

Roasted nuts give better flavor. If you only have raw cashews, toast them at 350°F for 8 minutes first.

How do I clean the sticky pan?

Fill the pan with water and bring it to a simmer. The hardened sugar dissolves, and the pan wipes clean.

Can I microwave cashew brittle?

Microwave versions exist, but the stovetop gives more control over color and temperature.

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