Shorecook's Cashew Brittle Recipe - Allrecipes.com
Shorecook's Cashew Brittle Recipe
  • READY IN 50 mins

Shorecook's Cashew Brittle

Recipe by  

"Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    50 mins

Directions

  1. Grease a baking sheet with 1 tablespoon butter.
  2. Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
  3. Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.
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Footnotes

  • Cook's Note:
  • To make it easier to spread, keep your buttered cookie sheet in a warm oven (heat the oven and turn it off). Also, use a buttered silicone spatula for spreading. You do not have to cover the whole cookie sheet. Tilt the sheet and it will also start to spread.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Dec 05, 2014

Made this for Recipe Group...SHORECOOK, this is FANTASTIC and sooo easy! I followed the recipe exactly, and the results were perfect! I was telling hubby how great it is and now he can't wait to get home to have some, lol. I am def putting this on my Christmas candy list, and I'm gonna have A LOT of happy friends and family because of it! Thanks for another winner~YUM, YUM, YUM!!!!!!!!!!!!

 
Dec 09, 2014

Made for the Buzz Recipe Group Selection. In 1979, I bought my first microwave and I have been making different types of brittle since that time. I followed the ingredients exactly but not the directions. I have found I have better results if I do not add the roasted nuts at the beginning but cook the sugar and corn syrup mixture for about 2 minutes, pause and stir, cook for 2 minutes and then add the nuts and cook about 2 1/2 minutes more. I then add the butter and vanilla extract and cook 2½ minutes. Pour into the prepared pan. When the brittle gets cool enough to touch, I lightly sprinkle chopped nuts over the top and gently press them into the brittle, score the brittle with a sharp knife and allow to cool completely. When cooled, I cut into pieces and store in containers. Makes a beautiful, golden brittle which is well received and enjoyed.

 

14 Ratings

Dec 03, 2014

Made for Recipe Group. OMG!! So ridiculously easy to make and addictive to eat! Hubby was sniching it out of the pan while I had my back turned taking a photo. Thanks Shorecook!

 
Dec 03, 2014

I made this a few times for Christmas baskets when it was a personal recipe. On my first try I thought it was a goner trying to spread it on the pan. Maybe I just didn't realize how fast you have to move. Regardless, I used foil and a hot pad and pushed it around which worked well. It tasted great and had just the right crunch without being sticky or too hard. On another attempt, I tried to double it which I do not recommend. I ended up with more of a taffy that stuck to everything and would not set I could not repurpose it since it became one with the foil. Likely my own fault but I wanted to offer my experience and the advice to not double it.

 
Nov 21, 2014

This is a winner, the only change i did was replace the butter with Earth Balance Spread(lactose) Thank you SHORECOOK, this is going to make great Christmas treats!!

 
Dec 23, 2014

O M G is all I can say !! I have never made brittle because it seemed soooo complicated to make. But saw your recipe for cashews instead of peanuts and, being a huge fan of cashews, I tried it. It was so easy and sooo-ooo delicious! Only thing I did different was added the cashews after it already cooked a few minutes in the microwave, based on another review that I saw. I can't see how this can turn out bad no matter when you add them! Thanks for such a great and easy recipe, I'll look for more from you. Thanks again!

 
Nov 30, 2014

Wonderful and indulgent recipe. The softness of the cashews are a nice contrast to the crunchy brittle and the saltiness balances the sweetness ideally. I used a combination of whole and coarsely chopped cashews and a generous 1.5 cup measure so there were lots of cashews in every bite. Very nice for holiday gift giving and a nice change from using peanuts. Using the microwave was really easy too. Just make sure you use a bowl big enough to accommodate "bubbling" when cooking and one with a handle (if you can) because the bowl does get hot and having a handle makes it easier to hold. (recipe made for *RECIPE GROUP*) Thanks SHORECOOK for sharing this wonderful recipe!!

 
Dec 18, 2014

Easy, love it.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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