Cashews replace the traditional peanuts in this candy recipe. Other flavorful substitutions are almonds and macadamia nuts.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, corn syrup, and water in a 3-quart saucepan. Cook and stir until sugar dissolves. Bring mixture to boiling; add butter and stir until butter is melted. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 280 degree F, the soft-crack stage (about 35 minutes).

    Advertisement
Instructions Checklist
  • Stir in cashews; continue cooking over medium-low heat, stirring frequently until thermometer registers 300 degree F, the hard-crack stage (10 to 15 minutes more).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove pan from heat; remove thermometer. Quickly stir in the baking soda, mixing thoroughly. Pour mixture onto 2 buttered baking sheets or 2 buttered 15x10x1-inch pans.

Instructions Checklist
  • As the cashew brittle cools, stretch it out by lifting and pulling with 2 forks from the edges. Loosen from pans as soon as possible; pick up sections and break them into bite-size pieces. Store tightly covered. Makes 2-1/2 pounds (72 servings).

Nutrition Facts

90 calories; 5 g total fat; 2 g saturated fat; 7 mg cholesterol; 47 mg sodium. 11 g carbohydrates; 0 g fiber; 1 g protein; 1 mg iron;

Reviews (1)

13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
12/17/2014
There's a typo in the ingredients. Amount of cashews should read 12 oz or 3 cups. I've made several batches of this recipe every year for decades¿my mother-in-law would divorce me if I ever gave it up! So good. Even people who say they don't like brittle like this.