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


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


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.

About Buttery Cashew Brittle

Course/Dish: Candies
Hashtag: #nuts