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
  • 2
    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


  1. In a 3 qt sauce pan,cook and stir sugar, corn syrup and water bringing it to a boil
  2. Add butter.
  3. Clip on candy thermometer
  4. Reduce heat to medium low; continue to boil at moderate steady rate, stirring occasionally until 280 degrees (about 35 minutes).
  5. With wood spoon stir in 3 cups of nuts.
  6. Continue over medium low stirring frequently until 300 deg. (10-15 minutes) Hard crack stage.
  7. Remove – quickly stir in 1 tsp. sifted baking soda.
  8. Pour onto 2 buttered 10 x 15 x 1 pans or baking sheet.
  9. As 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.
  10. Store in a tight fitting container.

Printable Recipe Card

About Buttery Cashew Brittle

Course/Dish: Candies
Hashtag: #nuts

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