Cashew Brittle Recipe (2024)

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Posted by Aimee 19 comments
Published: Mar 30, 2019 Last Updated: Jan 29, 2024

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Cashew Brittle is a nutty homemade candy made in the microwave! This fun twist on classic peanut brittle couldn’t be any more delicious or any easier to make.

Love candy with nuts? Our Pecan Praline Candy is another easy recipe to try! We love this crunchy nutty caramel snack mix too!

Cashew Brittle Recipe (1)

Table of Contents

  • Why Make Homemade Candy
  • Ingredient Notes
  • Microwave Instructions
  • Recipe FAQs
  • More Easy Candy Recipes
  • Cashew Brittle Recipe

Why Make Homemade Candy

Think making candy at home is too difficult? Think again!

  • Best testing candy – This sweet and salty cashew brittle tastes so much better than any brittle candy you can buy at the store.
  • Stays crunchy for weeks – Like our Peanut Brittle Recipe, this one won’t lose its crunch when you store it.
  • As easy as can be – It’s made with a handful of ingredients you probably already have on hand!
  • No special equipment needed- If you have a bowl and a microwave, you can make homemade cashew brittle. You don’t need a candy thermometer or even a stove!
  • A perfect gift idea – Everyone loves receiving a bag full of homemade candy, especially when it tastes as good as this one.

Whether you’re a candy making expert or total novice, this Cashew Brittle recipe is for you. It’s beautifully crunchy with a sweet and salty cashew toffee flavor.

Ingredient Notes

  • Granulated sugar and corn syrup – The sugar dissolves and crystalizes in the corn syrup when heated to form a candy base that doesn’t get grainy.
  • Cashews – We recommend roasted salted cashews, chopped into bite sized pieces. Or swap it out for your favorite nuts!
  • Baking soda – Adds air buttles to the candy for a lighter, crispier texture.
  • Vanilla extract – We love using homemade vanilla extract or another good quality pure vanilla extract.
Cashew Brittle Recipe (2)

Microwave Instructions

The microwave makes it incredibly quick and easy to prep this candy.

  1. Microwave sugar and corn syrup. Combine them in a large glass bowl and heat at power level 7 for 4 minutes.
  2. Stir in cashews. Quickly mix the chopped nuts into the corn syrup mixture. Microwave again for another 3 ½ minutes.
  3. Add butter and vanilla. Stir to incorporate and microwave the whole mixture for another 1 ½ minutes.
  4. Add baking soda. Quickly stir until the mixture becomes bubbly and foamy.
  5. Pour onto a parchment lined cookie sheet. Let the cashew brittle set for 2 hours until hardened.
  6. Break into pieces. Use your hands to break apart the brittle into whatever size pieces you like. Enjoy right away or store for later!
Cashew Brittle Recipe (3)

Recipe FAQs

Can I use other kinds of nuts in this recipe?

You sure can! Feel free to use pecans, almonds or any other lightly salted nut you like.

How long does it stay good?

Stored in an airtight container, this cashew brittle stays crunchy and delicious for about one week. But it never lasts that long at my house because my family and I can’t resist eating it!

Why did my cashew candy mixture burn?

This candy will burn if your microwave is too hot or you heat it for too long. I used power level 7 (out of 10) on my 1500 watt microwave.

I don’t have a microwave. Can I still make this recipe?

Yes, it cane be made on the stove with a few adjustments. See my peanut brittle recipe for instructions to make this on your stove top!

More Easy Candy Recipes

  • Peanut Butter Fudge
  • Andes Mint Fudge
  • Divinity
  • Chocolate Fudge
  • Cream Cheese Mints
  • Peanut Butter Cups

Cashew Brittle Recipe (4)

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Cashew Brittle

By: Aimee

Cashew Brittle made in the microwave! It couldn’t be easier, and it’s a fun twist on the classic peanut brittle.

Prep Time: 2 hours hours

Cook Time: 9 minutes minutes

Total Time: 2 hours hours 9 minutes minutes

Servings: 24 servings

Ingredients

  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • 1 cup salted Cashews chopped slightly
  • 1 teaspoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Instructions

  • Lay a piece of parchment paper over a large cookie sheet. Set aside.

  • Combine sugar and corn syrup in a 2qt. glass bowl. Microwave (on power level 7) for 4 minutes.{I use a 1500watt microwave}

  • Remove and stir in cashews quickly using a rubber spatula or wooden spoon. Return to microwave and heat for 3 ½ minutes (on power level 7).

  • Remove and stir in butter and vanilla extract. Return to microwave for an additional 1 ½ minutes (on power level7).

  • Remove and stir in baking soda, mixing until light and foamy. Pour over parchment paper and spread to desired thickness, working quickly.Allow cashew brittle to set and harden at room temperature (about 2 hours). Break into desired sized pieces and store in an airtight container for up to one week. ENJOY!

Notes

  • Feel free to use pecans, almonds or any other lightly salted nut you like.
  • Stored in an airtight container, this cashew brittle stays crunchy and delicious for about one week. But it never lasts that long at my house because my family and I can’t resist eating it!

Nutrition

Calories: 87kcal, Carbohydrates: 16g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Sodium: 93mg, Sugar: 14g

Course: Candy

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Learn how to make the best Cashew Brittle in the microwave with this easy homemade candy recipe!

Cashew Brittle Recipe (5)

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Cashew Brittle Recipe (6)

Categories: Candy, Desserts

Posted on March 30, 2019

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  1. Does the bowl have to be glass?

    Reply

  2. Cashew Brittle Recipe (10)
    Made this several times with granddaughter over summer. Was scared to try it but it came out perfect first time. We were amazed. By the way, sugary is spelled without the “h.”

    Reply

    1. SHugary is a take on my last name (Shugarman). 🙂 Glad you enjoyed the recipe.

      Reply

  3. This is the best brittle. I’ve always been intimidated about making it on the stove but not anymore. I love this recipe and make it way too often.

    Reply

  4. How many power settings does your microwave have? I’m trying to figure out how to adapt to a 1200 microwave. Thanks!

    Reply

  5. I don’t have a 1500 watt microwave oven. I truly only use it to re-heat or melt something. It’s only 1000 watts. How would I adjust cooking time and power.

    Reply

  6. Oh YUM!! Peanut brittle is the BEST!!

    Reply

  7. I love peanut brittle! Yum!

    Reply

  8. Such an easy sweet recipes! Love the sweetness combined with my favorite nut!

    Reply

  9. I make this for every holiday!

    Reply

  10. I am obsessed with this cashew brittle! So easy and crazy good!

    Reply

  11. Made peanut brittle like this for years. Never changed the nuts up! Duh! Thanks for being a genius and sharing!!

    Reply

  12. I don’t have the ability to change the cooking power on my old microwave and my first batch ended up a burnt mess! I cut the cooking times in 1/2 and it worked perfectly!

    Warning: Do not put the hot glass bowl in cold running water – my grandmother’s glass pryrex bowl broke into pieces when I put it in the sink and turned the water on. Lesson learned. That bowl was HOT, as you said it would be!

    End result: AWESOME Cashew brittle. #burnedbrittlesmellsgross, #brokegrandma’sglassbowl, #2ndtimeisacharm.

    Reply

    1. Oh no! Glad it tasted good though 🙂

      Reply

  13. Edith

    Reply

  14. Cashews are the best!!! I only recently tried cashew butter and its magic! I bet the milder than peanuts flavor of cashews are awesome in a brittle. Yum!!

    Reply

  15. This is a PERFECT treat for my Hubby! He loves brittle and cashews! I am excited to try this microwave version.

    Reply

  16. This looks SO easy and SO delicious. The perfect gift, too 🙂

    Reply

  17. I’m like your husband– givemeALLTHECASHEWS!!! It’s the only nut I can eat totally plain (ie, not covered in chocolate). Although I think I’d rather eat them in this brittle!

    Reply

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Cashew Brittle Recipe (2024)

FAQs

Why is baking soda added to nut brittle? ›

Be sure to use a candy thermometer to ensure it reaches 300 degrees F or hard crack stage. What does baking soda do to peanut brittle? Adding a little baking soda aerates the peanut brittle causing it to expand slightly for a crunchy texture that won't break your teeth when you chew it.

What is cashew brittle made of? ›

Buttery cashew brittle is made with sugar, corn syrup, and cashews, which make it even more special. Cashew brittle is always welcome but is especially nice to have on hand for holiday guests and visiting family. When making brittle, it is important to use a reliable candy thermometer to ensure success.

What is the difference between praline and brittle? ›

Pralines have a lot in common with nut brittle, with the difference being mostly in the addition of cream and the cooking temperature––the sugary syrup used to coat pralines is heated to a soft-ball consistency, a lower temperature than the hard-crack stage of peanut brittle.

Why is my peanut brittle too hard? ›

Why is it too hard? Using baking soda usually prevents peanut brittle from being too, well, brittle. However, if you cook the candy past the set temperature or overwork the candy once you spread it out onto the cookie sheet, that can cause it to become very hard and difficult to bite through.

Why is my brittle not hardening? ›

If your peanut brittle is not hardening, it's because the sugar mixture did not get hot enough to properly caramelize, cool and become hard, crisp and crunchy. If you have this issue, next time, use a thermometer to make sure the peanut brittle mixture gets to 300°F.

Why does my peanut brittle taste like baking soda? ›

While I love peanut brittle, most recipes include baking soda, which really ruins it for me. In theory, it's a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that's off putting to say the least.

What is the shelf life of cashew brittle? ›

Candy Storage Guidelines
ProductAt room temperatureRefrigerated
Cashew Brittle (all varieties), Malted Milk Balls4 WeeksDo Not Refrigerate
Seafoam6 WeeksDo Not Refrigerate
3 more rows

Why do you soak cashews in water? ›

Like grains and beans, nuts contain enzyme inhibitors that can restrict our ability to digest the nutrients they contain. Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.

What is the black mold in cashews? ›

Black mould is one of the most important foliar diseases of dwarf cashew plants in coastal zone of northeastern Brazil.

What is toffee vs brittle? ›

Brittles are typically composed mostly of sugar, while toffees contain a fair amount of butter and in some cases milk. This makes toffees fuller and richer in taste, while brittles are more purely sweet and sugary. Brittles are also much thinner than most toffees.

Is toffee like peanut brittle? ›

English toffee and peanut brittle are both candies made with butter and sugar, but there a significant differences. Toffee has a much higher proportion of butter than brittle and that is what gives it a more pliable texture than that of brittle.

Why are my pralines gritty? ›

These are creamy. The grit comes from hitting a temp other than exactly soft ball. They are fun to make and if you are doing a single batch (about 24 to 36 pralines) you can knock out a batch in about 1/2 hour, start to finish.

Why is my peanut brittle like taffy? ›

Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden. From internet: Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it.

Why is my homemade peanut brittle chewy? ›

Why did my peanut brittle turn out chewy? The likely cause is that the sugar mixture didn't reach the proper hard crack stage temperature. Ensuring it reaches 300˚F is key to getting that classic brittle texture.

Why is my peanut brittle hard but sticky? ›

What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle.

Why does baking soda make things crispy? ›

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

What is the purpose of adding baking soda to food? ›

Baking soda and baking powder are both leavening agents, which are substances used to help baked goods rise.

What does baking soda do in candy making? ›

The baking soda (also known as bicarbonate of soda) heats up and when it does that, it releases a gas that gets trapped in the caramelized honey and sugar. This results in bubbles that resembles actual honeycomb from bees!

How does baking soda reduce hardness? ›

Although baking soda cannot soften the water fully, it, being alkaline, changes the pH of hard water to make it more suitable for skin and hair. Of course, the problem with this method is that you won't exactly be able to enjoy a shower, since you've to make use of a bathtub.

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