Servings: 10 pieces
Calories: 150kcal
Equipment
- Medium Saucepan
- baking sheet
- parchment paper
- Spatula
Ingredients
For the Brittle
- 1 cup Granulated Sugar The primary sweetener, crucial for achieving the signature candy base.
- ⅓ cup Light Corn Syrup Helps to prevent crystallization.
- 2 cups Roasted Cashew Halves Adds crunch and earthy flavor.
- ½ cup Unsalted Butter Brings richness and inhibits sticking.
- 1 teaspoon Vanilla Extract Infuses warmth and depth of flavor.
- 1 teaspoon Baking Soda Introduces air bubbles for a light texture.
- 1 pinch Salt Optional, can balance sweetness.
Instructions
Instructions
- Prepare the Baking Sheet: Preheat your oven to 350°F and line a baking sheet with parchment paper. Spray it with non-stick spray.
- Combine the Base Ingredients: In a medium saucepan, mix together granulated sugar, light corn syrup, and unsalted butter over medium heat until smooth.
- Bring to a Boil: Allow the mixture to boil without stirring until it reaches a medium to dark amber color, about 6-8 minutes.
- Add Baking Soda and Vanilla: Remove from heat and stir in baking soda and vanilla extract quickly.
- Fold in the Cashews: Immediately add the roasted cashew halves, folding them into the caramel until fully coated.
- Spread on the Baking Sheet: Pour the mixture onto the baking sheet and spread it as thinly and evenly as possible.
- Cool Before Breaking: Let the brittle cool completely at room temperature, then break into pieces.
Notes
Store your cashew brittle in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze it for up to 3 months.
Nutrition
Serving: 1piece | Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 50mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 20mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!