Buttery Cashew Brittle Recipes

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CASHEW BRITTLE



Cashew Brittle image

Incredibly quick and easy, but absolutely delicious. I have a peanut allergy and absolutely loved this cashew brittle. You'll want to make it again and again.

Provided by Criss & Sarah

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 35m

Yield 24

Number Of Ingredients 8

1 ½ tablespoons butter, or as needed
2 cups white sugar
1 cup light corn syrup
3 cups unsalted cashews, a mixture of whole and chopped
2 teaspoons butter
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract

Steps:

  • Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
  • Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
  • Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
  • Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 263.1 mg, Sugar 21.2 g

BUTTERY CASHEW BRITTLE



Buttery Cashew Brittle image

Yummy brittle....just don't try to make it on a day with high humidity. It will turn out too sticky. Also, if your cashews aren't roasted, be sure to throw them in the oven for a bit.....it adds a great deal to the taste! The 20 minute prep time is the time to roast the cashews if necessary.

Provided by breezermom

Categories     Candy

Time 45m

Yield 2 1/2 pounds

Number Of Ingredients 6

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups unsalted cashews, roasted
1 teaspoon baking soda

Steps:

  • Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally. Add the butter, stirring gently until the butter melts.
  • Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan. Uncover and cook to soft crack stage (280 degrees), stirring occasionally. Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees). Remove from heat and stir in the baking soda.
  • Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer. Let cool completely; break into pieces.
  • Store the candy in an airtight container.

BUTTERY CASHEW BRITTLE



BUTTERY CASHEW BRITTLE image

Categories     Candy     Nut     Christmas     Boil

Yield 2-1/4 pounds

Number Of Ingredients 6

2 cups sugar
1 cup light corn syrup
1 cup butter (NO MARGARINE)
1/2 cup water
3 cups cashews, coarsely chopped
1-1/2 tsp baking soda, sifted

Steps:

  • Butter two large baking sheets. Butter sides of a heavy 3-quart saucepan. In saucepan, combine sugar, syrup, butter, & water. Cook over medium-high heat to boiling. Stir constantly with a wooden spoon to dissolve sugar. About 8 minutes. Clip on candy thermometer. Cook over medium heat, stir occasionally, till thermometer reaches 275, soft crack stage, 20-25 minutes Stir in cashews. Continue cooking over medium heat. Stir frequently till thermometer reaches 295, hard crack stage. About 7-10 minutes more. Remove from heat, remove thermometer. Quickly sprinkle sifted baking soda over mixture, stirring constantly. Immediately pour onto baking sheets. If desired, stretch candy with two forks to lift and pull candy as it cools. Pull gently to avoid tearing. Cool completely. Break into pieces.

NAT'S BUTTERY CASHEW CRUNCH



Nat's Buttery Cashew Crunch image

My Cashew Crunch is so buttery, it just melts in your mouth. My family calls this candy 'addictive', and you'll see why. Use any choice of nuts, and enjoy! You will never buy store bought brittle again.

Provided by Natalie

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 19m

Yield 24

Number Of Ingredients 5

1 cup unsalted butter
1 ¼ cups white sugar
¼ teaspoon salt
1 tablespoon light corn syrup
10 ounces cashews

Steps:

  • Generously butter or grease a large baking sheet, and set aside.
  • In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup. Cook, stirring until butter is melted. Stir in the cashews, and increase the heat to high. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long handled wooden spoon so the cashews do not burn.
  • Pour onto a greased baking sheet, and allow to cool for about 10 minutes. Break into pieces, and store in an airtight container lined with waxed paper.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.9 g, Cholesterol 20.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5.9 g, Sodium 27.7 mg, Sugar 11.2 g

CASHEW BRITTLE



Cashew Brittle image

Craving candy? Try a nutty twist on homemade old-fashioned peanut brittle.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 72

Number Of Ingredients 8

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 lb cashews (3 cups)

Steps:

  • Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.
  • In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
  • Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
  • Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 6 g, TransFat 0 g

CASHEW BRITTLE



Cashew Brittle image

I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3/4 pound.

Number Of Ingredients 6

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

Steps:

  • Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.

BUTTERY CAYENNE-CASHEW CRUNCH



Buttery Cayenne-Cashew Crunch image

Categories     Candy     Nut     Cashew     Spice     Bon Appétit

Yield Makes 1 1/3 pounds

Number Of Ingredients 7

2 cups whole salted cashews
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 tablespoon light corn syrup
1 teaspoon cayenne pepper
1/4 teaspoon salt

Steps:

  • Butter nonstick baking sheet. Combine all ingredients in large nonstick skillet. Stir over low heat until butter melts and sugars dissolve. Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes. Immediately pour out onto prepared baking sheet, spreading evenly. Cool completely. Break into pieces.

COCONUT CASHEW BRITTLE



Coconut Cashew Brittle image

This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 pounds.

Number Of Ingredients 8

2 tablespons plus 1 cup butter, divided
2 cups cashew halves
2 cups sweetened shredded coconut
2 cups sugar
1 cup light corn syrup
1/2 cup plus 1 teaspoon water, divided
2 teaspoons vanilla extract
1-1/2 teaspoons baking soda

Steps:

  • Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

CASHEW BRITTLE



Cashew Brittle image

My parents own a candy store and my Dad is always trying something with a twist. I love cashews so this is his answer for a brittle.

Provided by edgar5rus

Categories     Candy

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 teaspoon baking soda
1 teaspoon water
2 teaspoons vanilla
3 cups sugar
1/2 cup water
1 cup light corn syrup
4 tablespoons butter
4 1/2 cups salted cashew pieces

Steps:

  • Mix baking soda, 1-teaspoon water and vanilla and set aside.
  • Mix sugar, 1/2-cup water and the corn syrup in a copper constant stir kettle.
  • Cook over medium heat until 240 degrees on a candy thermometer.
  • Add butter and cashews.
  • Cook until 300 degrees on candy thermometer.
  • Immediately turn off the heat.
  • Quickly stir in baking soda mixture until light and foamy.
  • Pour onto a half sheet pan, roll with a marble rolling pin until about ¼ inch thick.
  • Cool completely: at least 1 hour.
  • Break into pieces and store in a covered container.
  • This makes about 3.25 lbs of brittle.

Nutrition Facts : Calories 1209.5, Fat 55.4, SaturatedFat 14.3, Cholesterol 20.4, Sodium 957.7, Carbohydrate 177.4, Fiber 3.1, Sugar 120.5, Protein 15.8

CASHEW BRITTLE RECIPE - (4.5/5)



Cashew Brittle Recipe - (4.5/5) image

Provided by [email protected]

Number Of Ingredients 7

1 1/2 cups sugar
2/3 cups Karo syrup
2/3 cups water
2 tablespoons butter
1/2 teaspoon soda
1/4 teaspoon salt
2 cups cashews

Steps:

  • In a medium size saucepan, bring water, sugar and Karo to a soft ball, 230°F on a candy thermometer. Add butter and stir while bringing to a hard crack, 300°F on a candy thermometer. Remove from heat and add soda, salt and cashews. Quickly pour onto non-stick foil. You will need to pull it with tongs to get a thin texture. Let cool and break into pieces.

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