Cashew Brittle

Prep 10 m
Cook 30 m



  1. 1 of 5 Grease large cookie sheet (17 x 11 inches).
  2. 2 of 5 Combine sugar, water and corn syrup in heavy-bottomed 3-quart saucepan. Cook, stirring occasionally, over medium-high heat until temperature registers 275 degrees F on candy thermometer, or soft-crack stage, about 20 minutes (mixture forms pliable strands when drizzled from a metal spoon).
  3. 3 of 5 Stir in the cashews. Continue cooking, stirring occasionally to prevent the nuts from scorching, until the temperature reaches 305 degrees F, or hard-crack stage, 5 to 7 minutes longer (mixture will be amber-colored and, when dropped into ice water and removed and bent, will snap). Remove the saucepan from the heat. Quickly stir in the vanilla and the baking soda.
  4. 4 of 5 Pour onto prepared cookie sheet, pushing brittle to edges of sheet with back of wooden spoon. As candy cools, stretch it out thinly by lifting and pulling from edges, using 2 forks. When brittle is completely cooled, loosen from sheet; break into pieces.
  5. 5 of 5 Store in airtight container at room temperature for up to 1 month.
Nutrition Information for Cashew Brittle
Servings Per Recipe:
Per Serving: 5 g Fat, total, 116 mg sodium, 137 kcal cal., 0 mg chol., 5 g pro., 23 g carb.