Cashew Brittle
Cashew Brittle is another great candy recipe. The buttery toffee and the wonderful cashew flavor make this recipe a favorite for the holidays or anytime!
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Ingredients Needed for Cashew Brittle:
1 pound butter, cold but not frozen
2 cups granulated sugar
1/4 cup Karo corn syrup
1/2 cup water
3 cups cashews
How to Make Cashew Brittle:
You will need a large baking sheet with sides.
Butter the large baking sheet and set it aside.
You will need to use a candy thermometer the entire cooking time. A flat bottomed wooden spoon is also very helpful.
In a large heavy-bottom sauce pan, melt butter slowly. An important tip for candy making is…do not use butter that has been frozen.
When the butter has melted, add the sugar, corn syrup, and water.
Bring mixture to a boil, stirring continually. Make sure you are using a wooden spoon and you are scraping it across the bottom of the pan as you stir. Do not scrape the sides of the pan. It is really hard not to scrape the sides of the pan because it is automatic for most of us as we cook but, just don’t do it.
When the mixture begins to boil, add the cashews.
Continue cooking at a boil and stirring continually until the mixture reaches 280-285 degrees on your candy thermometer.
As soon as the Cashew Brittle reaches the 280-285 degrees, quickly remove the pan from the heat and pour mixture onto the prepared baking sheet (with sides). Quickly spread the toffee and the cashews out so the cashews do not stack up on each other-you want cashews all through the toffee. **I like to remove mine at 280 degrees but, I will, sometimes, test it in cold water just before 280 first-drizzle a little toffee into a cup of cold water. It should splinter and when you eat it, it should be crunchy like toffee. While testing your toffee, keep stirring and remove from the heat. It will keep cooking so move quickly.
(Candy making is not always easy but, the result is well worth the effort. It is great to have extra help when making candy. Also, remember that the toffee is so HOT. Please be careful not to burn yourself).
Allow time to cool completely. Then, break toffee up into pieces.
How to Store Cashew Brittle:
Store in an airtight container. I like to make our our candy during the first week of the holiday season so we can eat it all month long. I have not had a problem with it going bad before New Year’s Day. We finished the last pieces today-January 4th. Share it with family and friends. They’ll love it.
NOTE: I have put estimated times in the recipe below. Do not get stuck on the time. Stoves vary and the exact temperature you will be cooking your toffee at and what I cooked mine at may differ. Just watch your candy thermometer. Also, use your eyes and nose. If it looks like it is burning or smells like it is beginning to burn, reduce the heat.
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Cashew Brittle
A simple and delicious brittle filled with yummy cashews.
Ingredients
- 1 pound butter cold but not frozen
- 2 cups sugar
- 1/4 cup corn syrup
- 1/2 cup water
- 3 cups cashews
Instructions
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Butter a large baking sheet that has sides.
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In a heavy-bottom pan, begin melting butter. Add sugar, corn syrup, and water.
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Bring mixture to a boil, stirring continually.
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When mixture begins to boil, add cashews.
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Continue cooking, boiling, and stirring until the candy thermometer reaches between 280 to 285°. **I like to remove mine at 280° (But, I will do a splinter test first-see below).
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When it reaches the correct temperature (for me 280°), remove the pan from the heat. You can do the splinter test-Spoon a bit of the toffee into a cup of cold water-if it splinters, it's ready. I eat this piece of toffee that I put in the cold water to see if it crunches. Keep stirring and remove from the heat while doing this.
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Pour toffee onto the prepared baking sheet and spread the toffee and cashews around. You want the cashews in a single layer and spread evenly through the toffee.
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Allow time for the toffee to cool completely. Then, break toffee up into desired sized pieces.
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Enjoy!
All of my kids have a favorite Christmas candy recipe. Of course they love them all but, they each choose one for me to make each year. This way we get a great variety, too. This one has become a favorite due to the fact that cashews are one of our favorite nuts. Cashews as well as walnuts, pecans, pistachios, macadamia nuts, and almonds are all yummy and healthy. Not necessarily healthy in toffee but, very delicious!!
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