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Cashew Brittle Recipe

Cashew Brittle Recipe photo by Taste of Home

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"I like this quick-and-easy recipe because it doesn't require a candy thermometer," explains Rhonda Glenn from her Prince Frederick, Maryland home. "It also makes a great gift."

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Cashew Brittle Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

1 cup sugar
1/2 cup light corn syrup
1 to 1-1/2 cups salted cashew halves
1 teaspoon butter
1 teaspoon baking soda
1 teaspoon vanilla extract

Directions

In a microwave-safe bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Heat 2 minutes longer. Stir in cashews and butter. Microwave on high for 20-50 seconds or until mixture turns a light amber (mixture will be very hot).
Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill for 20 minutes or until set; break into small pieces. Store in an airtight container. Yield: 3/4 pound.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 ounce) equals 187 calories, 7 g fat (2 g saturated fat), 1 mg cholesterol, 209 mg sodium, 30 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cashew Brittle in Quick Cooking December 2000, p43

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Reviews for Cashew Brittle

Cashew Brittle

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(11-14) of 14 reviews

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Reviewed on Dec. 20, 2009 by lmvandusen

My 13 year old daughter found a cashew brittle recipe in this magazine and can not find it agin. She threw away the original on accident and has tried this website to find the one she did before (which all of her grandparents want for christmas). The recipe on the webiste calls for 2 1/2 c cashews and no way is that what it should be. Sorry this really isn't the recipe she used but it is stiil what the grandparents want

Reviewed on Dec. 15, 2009 by DKalnasy

I have been making this recipe since it was first published in Taste of Home and giving it away to family members during the holidays. They look forward to me making it each year. I love the ease of the recipe - better than previous recipes I had that were cooked on the stove. Thanks for sharing your recipe and establishing a wonderful tradition in our family.

Reviewed on Dec. 14, 2009 by 2391161

It is an excellant recipe and I have made it every year since I got it from your magazine and sometimes several times a year.

Reviewed on Dec. 18, 2008 by DebHoldridge

This candy is so good. I've been making it for almost 10 years and it never disappoints. The easiest brittle recipe ever!

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