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"I started making brittle in the mid 1970s and have been using this recipe for about 25 years. During the winter of 2005, I made over 170 pounds of this brittle to give to my customers." Jim Merchant, Vinton, Iowa
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 ounce equals 171 calories, 10 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.
Originally published as Cashew Brittle in Taste of Home December/January 2010, p61
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Reviewed on Dec. 20, 2011 by BeckyOlthoff
This is fabulous. We've made this three times and each time it turned out just right. We used two 10-in. x 15-in. pans for thinner brittle.
Reviewed on Dec. 22, 2010 by mamawolf11
forgot to give the star rating...
wow, can't stop eating it once you start. may want to make two batches one for you, one for everyone else. this was our first time making brittle and were a little nervous about trying it. Don't rush. make sure you have enough time to follow directions. this recipe goes into the keep box...
Reviewed on Dec. 10, 2010 by keverwann
Made this with peanuts; who can afford that many cashews? Not us college students!The brittle didn't taste like anything, just sweet. The brittle I made in chemistry class in 10th grade turned out much tastier. I think that had some vanilla extract.I made this in a 3.5 qt saucepan that I guess is somewhat tall. Because of this, there wasn't a lot of surface area for the bubbles to escape from. I think this is what caused the cooking time to increase from 30 minutes to 2 hours!!!!! Glad I went to the bathroom before I started! Next time I will use my 6 qt Dutch oven, which has over double the surface area of my saucepan. I think that will help with the cooking time in another way because the mixture will be shallower (heating faster) with a more evenly distributed heat.The mixture dropped 30 degrees when I added the peanuts, which startled me and made me wonder how long this recipe was going to take! But the degree climbing with the nuts took less time than without them.I also greased a 10x15 pan, as the recipe said, and my brittle came out to be 1/2 inch thick!!! Too thick for my definition of brittle, so when I make it again, I will use my lipped cookie sheet (12x17).
Made this with peanuts; who can afford that many cashews? Not us college students!
The brittle didn't taste like anything, just sweet. The brittle I made in chemistry class in 10th grade turned out much tastier. I think that had some vanilla extract.
I made this in a 3.5 qt saucepan that I guess is somewhat tall. Because of this, there wasn't a lot of surface area for the bubbles to escape from. I think this is what caused the cooking time to increase from 30 minutes to 2 hours!!!!! Glad I went to the bathroom before I started! Next time I will use my 6 qt Dutch oven, which has over double the surface area of my saucepan. I think that will help with the cooking time in another way because the mixture will be shallower (heating faster) with a more evenly distributed heat.
The mixture dropped 30 degrees when I added the peanuts, which startled me and made me wonder how long this recipe was going to take! But the degree climbing with the nuts took less time than without them.
I also greased a 10x15 pan, as the recipe said, and my brittle came out to be 1/2 inch thick!!! Too thick for my definition of brittle, so when I make it again, I will use my lipped cookie sheet (12x17).
Reviewed on Feb. 07, 2010 by wendybird54
Made this as a gift- it made plenty. Whoops! We ate it all. I had never tried using a candy thermometer before and the idea intimidated me, but this came out perfectly.
Reviewed on Dec. 20, 2009 by lmvandusen
My 13 year old daughter made this for everyone on thanksgiving what a hit. Now all of the grandparents want it for christmas. UMMM the issue. She lost the recipe and tried this one and it turned out bad. Too many cashews. I belive that in the magazine there weren't as many cashews. It is way to many nuts. could you please let us know for sure how many cashews need to be added!!!!!
Reviewed on Dec. 19, 2009 by Colies_Kitchen
SOOOOOOOOOO good! WOW I made this last night, it makes 2.5lbs and we might have .25 of a pound left. It's easy and yummy I even made it with peanuts and its just as good! YUUUM-O
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