Ready to make the perfect “gift from the kitchen”? This easy homemade cashew brittle is easy to make and great to give away to friends and family around the holidays or perfect for nibbling on while watching a movie at home. Best part is this brittle won’t break your teeth!
This recipe was created for Dixie Crystals by BigBear’sWife, post and words written are 100% mine as always.
You know what I really love about this particular cashew brittle recipe? I love that this cashew brittle isn’t so hard that it breaks your teeth when you try to bite a piece.
This brittle is soft enough to nibble on but it’s sturdy enough to break (or cut) into pieces and gift to family and friends. Or you know, you can just make this easy recipe and keep it all for yourself. Either option is 100% ok haha.
Ingredients For Amazing Buttery Cashew Brittle:
- Dixie Crystals Extra Fine Granulated Sugar
- light corn syrup
- salted butter, room temperature
- roasted, salted cashews
- vanilla extract
- baking soda
- Sea salt
EXACT INGREDIENT AMOUNTS ON DIXIE CRYSTALS SITE – GRAB THE ENTIRE RECIPE WITH THE LNK BELOW
Why Did My Cashew Brittle Turn Out Chewy?
Now this recipe here isn’t meant to be “break your teeth” hard like some of the brittle that you find in stores. However, it shouldn’t be chewy or gummy either. If that happened, it means that the candy didn’t reach the correct cracking temperature of 300F when it was cooking.
I’ve heard of people breaking it up and remelting it but I haven’t tried that method.
This is the Digital Thermometer that I use in my kitchen.
What Kind Of Cashews Did You Use For This Cashew Brittle?
I used a large can of PLANTERS Deluxe Whole Cashews. You could also use raw cashews but I would toast them before making the brittle. I think it gives the brittle so much more flavor than just using plain, raw cashews.
What Is There Baking Soda In This Cashew Brittle Recipe?
Using Baking Soda in the recipe makes the brittle “fizz” at the end of the process to create air bubbles in the brittle which makes it soft but crunchy.
How To Make Cashew Brittle:
Lets start by getting our pan ready to go. Line a rimmed baking sheet with parchment paper.
Depending on the size of pan I’m using, I normally like to either tape down parchment paper or use a bit of softened butter to “glue” parchment paper to baking sheet. Once you’ve done that, just set it aside.
Start the brittle by adding sugar and water to a medium saucepan. Heat on medium heat until sugar dissolves.
Add light corn syrup and butter. Stir until combined and butter is melted.
Don’t add the corn syrup until the sugar dissolves or it’ll take even longer.
Heat on medium heat, stir occasionally until mixture reaches 250°F on a candy thermometer. This is the soft-crack stage.
Stir in cashews, heat on medium heat, stirring occasionally, so cashews don’t burn.
Now heat this mixture until it reaches 300°F on a candy thermometer. This is the hard-crack stage.
Now we need to work quickly but carefully!
Remove from heat. Stir in vanilla and baking soda.
Quickly pour and spread into a single layer on prepared baking sheet. This stuff is going to set fast, so make sure you get it spread out as quickly as you can!
Lightly sprinkle with sea salt.
Now just let it sit until it’s hardened. Break into pieces and serve.
How Should I Store Homemade Brittle?
Break it into pieces and then store it in an airtight container and it’ll be good for a few weeks. Just make sure to keep it away from humidity.
More Homemade Candy Recipe:
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I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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