Shorecook's Cashew Brittle

This gift-worthy cashew brittle is sweet, crunchy, and absolutely irresistible.

Cashew Brittle Ingredients

These are the ingredients you'll need to make this crowd-pleasing cashew brittle recipe:

· Butter: You'll need a tablespoon of butter to grease the baking sheet, and another for the brittle itself.
· Cashews: Use salted cashews for this recipe. If you only have unsalted nuts, make sure to add a pinch of salt.
· Sugar: A cup of white sugar ensures perfectly sweet cashew brittle.
· Corn syrup: Light corn syrup adds even more sweetness and helps the batter come together.
· Vanilla: A teaspoon of vanilla extract enhances the overall flavor of the cashew brittle.
· Baking soda: When you add baking soda to the corn syrup mixture it creates tiny air bubbles, which is key for the brittle's light and airy texture.

How to Make Cashew Brittle

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make cashew brittle at home:

1. Mix the cashews, sugar, and corn syrup and microwave until the sugar melts.
2. Stir in the butter and vanilla, then microwave again. Stir in the baking soda.
3. Pour the mixture onto the baking sheet and spread.
4. Chill until set and break into pieces.

Tip: To make it easier to spread, keep your buttered cookie sheet in a warm oven. You do not have to cover the whole cookie sheet.

How to Store Cashew Brittle

Transfer the cashew brittle pieces to an airtight container lined with paper towels and store at room temperature for up to two weeks.

Can You Freeze Cashew Brittle?

Yes, you can freeze cashew brittle! It's a great option if you plan to keep it longer than two weeks. Arrange the pieces on a baking sheet and flash freeze for a few hours or up to overnight. Transfer the frozen brittle to an airtight container or zip-top freezer bags. Freeze for up to three months.

Allrecipes Community Tips and Praise

"This recipe tasted great," according to Ursula Maidment. "Made it exactly as the recipe says, then added toasted sweetened coconut on the bottom of the baking sheet and it was absolutely delicious!"

"Good recipe," according to ruralcornflower. "To get the hot mixture spread out on the cookie sheet, I spread a piece of wax paper over the hot sticky mixture and rolled it out with a rolling pin."

"Yummy and so easy," says Bev Matheson. "I use half dark and half light Karo syrup. Turns out great every time. (And sometimes use pecans or mixed nuts instead of peanuts)."

Editorial contributions by Corey Williams