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Cashew Brittle

A Very Buttery Version of Brittle Made with Cashews
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
resting time 15 minutes
Total Time 1 hour
Servings 16 servings
Calories 221kcal
Author Marie


  • 1 cup salted butter (2 sticks0
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 1.5 cups cashews (whole, halves, or pieces - salted or unsalted)


  • Line a baking sheet with a lightly buttered sheet of aluminum foil and set aside
  • In a heavy, medium-sized saucepan, combine the butter, sugar, and corn syrup and warm over medium-low heat
  • Stir occasionally and continue heating until the temperature reaches 290 degrees on a candy thermometer (approximately 30 minutes)
  • Remove pan from heat and stir in cashews
  • Pour the mixture onto the prepared baking sheet, and spread across the pan
  • 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


Calories: 221kcal | Carbohydrates: 17g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.8mg