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How to Make Cashew Brittle (Peanut too!)

Buttery Cashew Brittle is a delicious and easy treat to make at home with your family! Plus, it only requires 4 ingredients and less than 30 minutes of cooking time! This brittle is cooked to the “soft crack stage”, not the hard crack so it’s not “burnt” tasting and it is a touch softer!

top view of cashew brittle pieces on aluminum foil lined baking sheet

A Candy Maker’s Recipe for Nut Brittle

My daughters both attended a candy camp when they were younger, and they absolutely loved it! They made a new recipe each day for one week, and this buttery cashew brittle turned out to be their absolute favorite (mine too)!

Since camp, we have made this recipe many times, and the candy is gone within a day. Now, I’m not a fan of the traditional peanut brittle, which is a tiny bit harder and sometimes tastes too much like burnt sugar to me. But this? This I love! This brittle is not cooked as long and so it’s not as dark and doesn’t taste like burnt sugar.

But if you’re a fan of peanuts, feel free to add them or substitute them entirely. This homemade nut brittle recipe is super versatile!

Key Ingredients

You only need 4 ingredients — 5 if not using a candy or digital thermometer (like a Thermapen, which I LOVE)— to make your own homemade cashew brittle at home, and you probably have them stocked in your pantry!

  • 1 cup (aka 2 sticks) salted butter
  • 1 cup white granulated sugar
  • 1 tablespoon light corn syrup
  • 1.5 cups roasted and salteor unsalted nuts (whole, halves, or pieces; may substitute with preferred nut)

If you’re not using a candy thermometer, consider adding 1 teaspoon of baking soda. But first, test the mixture after it darkens and looks like lava by dropping in a teaspoonful in very cold water. It is finished when it separates into hard threads in the ice water but soften when removed from water. If your threads don’t bend when removed from the water but break instead, add 1 teaspoon of baking soda after cooking but before you add the cashews.

overview of cashew brittle ingredients on wooden board
Top, clockwise; butter, corn syrup, cashews, sugar

Overview of Process

  • Prep Your Candy-Making Station: Line a baking sheet with parchment paper. Heat oven to 200 degrees, and warm the baking sheet to prep it for the last step.
aluminum baking tray lined with aluminum foil
TIP: aluminum-foil lined baking sheet buttered to prevent sticking (this does result in a slightly oily nut brittle so use parchment, which does’t need buttering, if you have it).
  • Begin to Make the Candy: In a heavy-bottomed, medium-sized saucepan, combine the butter, sugar, and corn syrup, and warm over medium-low heat.
top view of pan with butter, sugar, corn syrup, and cream
  • Stir occasionally and continue heating until the temperature reaches 290 degrees on a digital or candy thermometer (approximately 20 to 30 minutes, but this will depend on the power of your burner), which is the high end of the soft crack stage (270 to 290 degrees F).
brittle cooking and reaching soft crack stage with thermapen showing temp of 289
  • Add the Nuts: Once it reaches the desired temperature/consistency, remove the sauce pan from the heat, and stir in cashews (or preferred roasted nuts).
cashew brittle in pot ready to be poured on flat pan
  • Prepare Your Brittle: Pour the mixture onto the prepared baking sheet, and spread across the pam. Let it cool for 10 minutes and then transfer to the refrigerator for 5 more minutes. Break into individual serving size, and store in an airtight container or freeze. Enjoy!
cashew  brittle cooling on aluminum foiled lined baking sheet

How to Test Your Candy Thermometer

I highly recommend that you test your candy thermometer before beginning because candy thermometers are notoriously inaccurate. It’s easy, just do it!

To test your candy thermometer, place a small saucepan with water over high heat and bring water to a boil. Insert the thermometer into the water, taking care that the glass tip does not touch the bottom or sides. After a few minutes, the thermometer should read 212 degrees in the boiling water.

Making Nut Brittle without a Thermometer

If you don’t have a digital or candy thermometer, you can still make candy!

For this recipe, you’ll use the “cold water test” after the mixture thickens and looks like lava. To test the candy, drop a teaspoonful into ice cold water.

The brittle is ready (for this recipe, soft crack stage) when the candy forms hard threads in the ice water, but softens when removed from the ice water.

See more details about the different stages of cooked candy below.

Cold Water Test for Candy Making

It might be helpful to understand the various cooking stages of candy making from softest to hardest. Temperatures and visual clues are both provided.

  • Soft ball stage (234 to 248 degrees): candy can be rolled into a soft ball in ice water but will flatten when held in your hand.
  • Firm fall stage (242 to 248 degrees): candy can be rolled into a firm ball, but will flatten if pressed.
  • Hard ball stage (250 to 268 degrees): candy can be rolled into a hard ball and remain hard.
  • Soft crack stage (270 to 290 degrees): candy will form hard threads in ice water, but will soften when removed from the water.
  • Hard crack stage (300 to 310 degrees): candy will form brittle threads in ice water and will remain brittle when removed from the water.

Tips for Making the Best Cashew Brittle!

  • Measure out all ingredients and gather utensils before starting
  • Follow directions exactly and don’t double ingredients or substitute ingredients.
  • Saucepans should be sufficiently heavy to minimize scorching and they should be large enough to allow room for boiling without boiling over.
  • Use a wooden spoon or metal to stir the candy while cooking (other materials may melt from the high heat)
  • Stir the candy consistently!
  • Spread over tray that has been kept warm in the oven to help the brittle spread out.
  • Don’t dump the brittle all in one big mound; pour it in a circle or in a back and forth motion to help spread it out.
  • Using parchment instead of aluminum foil will help avoid getting oily brittle as parchment doesn’t need to be buttered/oiled.
  • Buttering your spatula helps spread the brittle.
  • Cashews or peanuts are added at the end and so they will cook; it’s recommended to use roasted and salted nuts.
  • If making brittle when it’s very humid out (>55% relative humidity), you may have trouble getting it to set.
  • Use hot water to soak the utensil and pot after making brittle (soak for 20 to 30 minutes)
  • It really helps to use a high quality digital thermometer; candy thermometers are notoriously inaccurate. If you are using one, I recommend to do the ice water test as well (see post for details).

Cashew or Peanut Brittle Variations

  • Swap your favorite roasted nut for the cashews. Even a traditional nut mix would be delicious!
  • Add dried fruit like cranberries or raisins for pops of chewy sweetness.
  • Drizzle the brittle with some melted chocolate! Dark, white, semis-sweet, or milk chocolate would all work beautifully.
  • Top with some flakey sea salt. Just make sure to use lightly salted roasted nuts so the salt isn’t overpowering.
  • Add some big, colorful holiday sprinkles to give as gifts!

Freezing and Storage

  • Store cooked, cooled, and broken-up brittle in at room temperature in an airtight container like a large plastic bag, metal cookie tin, or Tupperware container with a secure lid. Line with parchment paper to keep them from sticking.
  • Freeze leftover brittle for up to 6 months and enjoy frozen, or let it come to room temperature (as long as your home isn’t too warm or humid, which would cause the sugar to melt and make the brittle sticky.)
top view of cashew brittle pieces on aluminum foil

More Recipes To Try

If you enjoyed my Homemade Cashew Brittle, then you’ll love these other sweet recipes:

📖 Recipe

top view of cashew brittle on aluminum foil lined baking sheet

How to Make Cashew Brittle (Peanut too!)

Buttery Cashew Brittle is a delicious and easy treat that only requires 4 ingredients and less than 30 minutes of cooking time! This brittle is cooked to the "soft crack stage", not the hard crack so it's not "burnt" tasting and it is a touch softer!
4.87 from 15 votes
Author: Marie
Prep Time 15 minutes
Cook Time 30 minutes
resting time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 221 kcal

Ingredients
 

  • 1 cup (227 g) salted butter (2 sticks)
  • 1 cup (200 g) sugar
  • 1 tablespoon light corn syrup
  • 1.5 cups (205.5 g) cashews (roasted and salted or unsalted) (whole, halves, or pieces)(may substitute with almonds or peanuts)
  • 1 tsp baking soda only if you don't have a candy thermometer (see step 5)

Instructions
 

  • Line a baking sheet with a lightly buttered sheet of aluminum foil (or to reduce the chance of getting greasy brittle use parchment without buttering)
  • Optional but highly recommended: heat oven to 200F and warm the baking sheet to get it ready for the last step.
  • In a heavy, medium-sized saucepan, combine the butter, sugar, and corn syrup and warm over medium-low heat
    top view of pan with butter, sugar, corn syrup, and cream
  • Stir occasionally and continue heating until the temperature reaches 290 degrees on a candy thermometer (approximately 20 to 30 minutes, will depend on the power of your burner)
    brittle cooking and reaching soft crack stage with thermapen showing temp of 289
  • NOTE: If you're not using a candy thermometer, you may need 1 teaspoon of baking soda. But first, test the mixture after it darkens and looks like lava by dropping in a teaspoonful in very cold water. It is finished when it separates into hard threads that soften when removed from water. If your threads remain brittle after removing from water, add 1 teaspoon of baking soda and stir a little before you add the cashews.
  • Remove pan from heat and stir in cashews or peanuts.
    cashew brittle in pot ready to be poured on flat pan
  • Pour the mixture onto the prepared baking sheet, and spread across the pan
    homemade cashew brittle cooling on aluminum foiled lined baking sheet
  • Let the mixture cool for 10 minutes and then transfer to the refrigerator for 5 more minutes.
  • Break into individual serving size, and store in an airtight container

Notes

  • Measure out all ingredients and gather utensils before starting
  • Follow directions exactly and don’t double ingredients or substitute ingredients.
  • Saucepans should be sufficiently heavy to minimize scorching and they should be large enough to allow room for boiling without boiling over.
  • Use a wooden spoon or metal to stir the candy while cooking (other materials may melt from the high heat)
  • Stir the candy consistently!
  • Spread over tray that has been kept warm in the oven to help the brittle spread out.
  • Don’t dump the brittle all in one big mound; pour it in a circle or in a back and forth motion to help spread it out.
  • Using parchment instead of aluminum foil will help avoid getting oily brittle as parchment doesn’t need to be buttered/oiled.
  • Buttering your spatula helps spread the brittle.
  • Cashews or peanuts are added at the end and so they will cook; it’s recommended to use roasted and salted nuts.
  • If making brittle when it’s very humid out (>55% relative humidity), you may have trouble getting it to set.
  • Use hot water to soak the utensil and pot after making brittle (soak for 20 to 30 minutes)
  • It really helps to use a high quality digital thermometer; candy thermometers are notoriously inaccurate. If you are using one, I recommend to do the ice water test as well (see post for details).

Nutrition

Calories: 221kcalCarbohydrates: 17gProtein: 2gFat: 17gSaturated Fat: 8gCholesterol: 31mgSodium: 104mgPotassium: 83mgFiber: 1gSugar: 14gVitamin A: 355IUVitamin C: 0.1mgCalcium: 8mgIron: 0.8mg
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18 Comments

  1. 3 stars
    I also got very greasy brittle! Used parchment instead of greased foil too. The candy is not a golden color either, but it set well. At 290° on my thermometer the candy stayed a foamy consistancy. Its tasty, but looks nothing like the photos. More like the nougat in a three mustakteers bar.

    1. A few questions, the first and most important is did you test your candy thermometer? They are notoriously inaccurate unfortunately, and this is always my first question. It is a buttery candy. That’s common. Assuming you didn’t use the baking soda since you had a thermometer? Was it overly humid outside when making the candy? Are you at high sea level?

    1. If you have the heat too high early in the cooking process something happens to the butter-sugar crystal and eventually the oil separates from the candy structure leaving your candy in a pool of butter oil. I make a lot of English toffee (not much different than brittle) and know that if I rush the process with the burner heat too high, the candy will “break.” My gas range is too hot if I’m over medium heat. More accurately, it should take about 40 minutes to get to 300/310 degs F on my thermometer.

  2. 5 stars
    This was my first time making brittle or candy at all, and I have to say you made it super easy to understand so Thank You! It was a huge hit the Entire tray was empty in like 40 mins! I used cocktail peanuts and it turned out really yummy!!!!!
    Merry Christmas 🎄

  3. 5 stars
    Made this last night. This is a great easy recipe. The brittle is perfect. I was surprised that such few ingredients could make the best brittle I have ever eaten.

  4. 5 stars
    I made this recipe 4 times and every time it was perfect and delicious! I had the best compliment from my mother-in-law that it was the best brittle she has ever eaten. Thank you for sharing this recipe!

      1. I followed exactly and there is so much butter it’s swimming in it. Other recipes call for water and a lot less butter. Where did I go wrong?

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