Salted Cashew Brittle Recipe

Salted Cashew Brittle Recipe

Updated Dec. 6, 2024

Recipe Overview

• Total Time: ~40 minutes (20 minutes active prep/cooking + 20–25 minutes cooling)

• Prep Time: 10 minutes (includes optional cashew pre-toasting)

• Cook Time: 15 minutes

• Servings: ~12–15 pieces

Ingredients

• 1 cup (200g) granulated sugar (fine, uniform crystals recommended)

• ½ cup (113g) unsalted butter, cut into 1-inch (2.5cm) cubes (room temperature)

• ⅓ cup (110g) light corn syrup (e.g., Karo syrup; see Substitutions for alternatives)

• 2 teaspoons kosher salt (e.g., Diamond Crystal; adjust for salt tolerance)

• ¾ cup (177ml) water (aid sugar dissolution)

• ½ teaspoon baking soda (leavening agent)

• 1 tablespoon pure vanilla extract

• 3 cups (340g) roughly chopped roasted and salted cashews (or raw cashews with pre-toasting)

Substitutions

• Corn Syrup: Replace with golden syrup (Steph’s tip) or glucose syrup (European alternative).

• Cashews: Swap with almonds, peanuts, or walnuts for variation.

Preparation Steps

1. Equipment & Prep

• Line a large rimmed baking sheet (18×12 inches/46×30cm) with parchment paper or a silicone mat (e.g., Silpat). Ensure the surface is clean, dry, and grease-free to prevent sugar adhesion.

• Optional: Preheat oven to 350°F (175°C) for raw cashew pre-toasting (skip if using pre-roasted cashews).

2. Cashew Pre-Toasting (Recommended for Raw Cashews)

• Toss 3 cups raw unsalted cashews with ¼ teaspoon kosher salt and spread on a baking sheet.

• Toast at 350°F (175°C) for 10–12 minutes until golden and fragrant. Cool completely, then chop into ½-inch (1cm) pieces.

3. Sugar Syrup Preparation

• In a heavy-bottomed 3-quart saucepan, combine sugar, butter, corn syrup, salt, and water. The heavy base prevents hot spots.

• Heat over medium-high heat, stirring with a heatproof silicone spatula until sugar dissolves (5–7 minutes).

• Critical: Stop stirring and let boil undisturbed to develop color. Monitor with a candy thermometer: target 160–165°C (320–330°F) for deep amber (no thermometer? Visual cue: color shifts from pale yellow to rich caramel).

4. Adding Leavening & Flavor

• Immediately remove from heat when amber color is achieved. Add baking soda and stir vigorously (the mixture will foam and expand—avoid splashing).

• Add vanilla extract (sputters slightly; normal). Stir 10 seconds, then fold in cashews until evenly distributed.

5. Spreading & Shaping

• Work quickly (syrup thickens rapidly). Pour onto the baking sheet and spread with two forks in a gentle sawing motion to 1/8-inch (3mm) thickness (even coverage ensures uniform cooling).

6. Cooling & Storage

• Let cool undisturbed for 20–25 minutes until completely firm.

• Break into pieces with a rolling pin or hands. Store in an airtight container at room temperature for up to 1 week (or refrigerate for 1 month; restore crispness at room temp before serving).

Pro Tips

• European Users: Asian grocery stores stock affordable light corn syrup (cheaper than golden syrup in Germany).

• Gas Stoves: 9 minutes on medium heat is optimal for color development (adjust electric heat time to 8–10 minutes).

• Avoid Low Heat: Medium-high heat ensures sugar caramelizes; low heat causes incomplete color and crystallization.

Community Insights

• @Steph: “Golden syrup is a perfect substitute.”

• Raw Cashew Variation: “Toasted raw cashews first (175°C, 10 minutes) = delicious, easy, and rave reviews.”

• First-Timers: “Easy! Better than peanut brittle—ensure medium-high heat for sugar color.”

Note: For safety, handle hot syrup with care; keep children and pets away. Store in a cool, dry place to maintain crispness.