Buttery Cashew Brittle

Buttery Cashew Brittle Recipe

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Joey Urey


Thanks to Land O Lakes for this recipe. Make it for my kids at Christmas and it does not last long!


★★★★★ 1 vote

1 Hr


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dry day
wood spoon
candy thermometer
buttered 10 x 15 x 1 pans or baking sheets
2 c
1 c
light-colored corn syrup
1/2 c
1 c
3 c
cashews (or nuts of your choice)
1 tsp
baking soda

How to Make Buttery Cashew Brittle


  • 1In a 3 qt sauce pan,cook and stir sugar, corn syrup and water bringing it to a boil
  • 2Add butter.
  • 3Clip on candy thermometer
  • 4Reduce heat to medium low; continue to boil at moderate steady rate, stirring occasionally until 280 degrees (about 35 minutes).
  • 5With wood spoon stir in 3 cups of nuts.
  • 6Continue over medium low stirring frequently until 300 deg. (10-15 minutes) Hard crack stage.
  • 7Remove – quickly stir in 1 tsp. sifted baking soda.
  • 8Pour onto 2 buttered 10 x 15 x 1 pans or baking sheet.
  • 9As it cools stretch out by lifting and pulling with forks. (BE CAREFUL AS IT IS VERY HOT) Loosen asap and break into bite-sized pieces.
  • 10Store in a tight fitting container.

Printable Recipe Card

About Buttery Cashew Brittle

Course/Dish: Candies
Hashtag: #nuts

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