Salted Cashew Brittle

Name: Salted Cashew Brittle
Total time: 20 min
Yield: about 4 cups brittle (1 pound)
Ingredients: 1 cup/200 grams sugar; 1/2 cup/113 grams unsalted butter, cut into tablespoon-size pieces; 1/3 cup/110 grams light corn syrup; 2 teaspoons kosher salt (such as Diamond Crystal); 1/2 teaspoon baking soda; 1 tablespoon vanilla extract; 3 cups/340 grams roughly chopped roasted and salted cashews

By Yossy Arefi

Updated Dec. 6, 2024

Salted Cashew Brittle — Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Total Time: About 20 minutes, plus 20 minutes’ cooling
Prep Time: 5 minutes
Cook Time: 15 minutes, plus 20 minutes’ cooling
Rating: 5(13)
Comments: Read comments

Candy making can be intimidating, but this sweet and salty brittle is actually easy to make, no candy thermometer required. With a few basic ingredients and about 20 minutes, you’ll have a perfect, giftable treat. Sugar is cooked with butter and lots of salt until fragrant and the color turns a deep amber. Then, a little bit of baking soda is stirred in to create air in the candy, making it easier to bite through, while the addition of plenty of vanilla maximizes flavor. Buttery cashews make delicious brittle, as they are soft and yielding in contrast to the deep crunchy caramel. Use roasted and salted nuts for the best taste. This brittle recipe is quite salty as written, so scale back to 1 teaspoon of salt or use unsalted, roasted nuts for a less salty version. To avoid getting splashed by hot sugar, use oven mitts and a long-handled utensil to stir.

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Ingredients

Yield:about 4 cups brittle (1 pound)

1cup/200 grams sugar
½cup/113 grams unsalted butter, cut into tablespoon-size pieces
⅓cup/110 grams light corn syrup
2teaspoons kosher salt (such as Diamond Crystal)
½teaspoon baking soda
1tablespoon vanilla extract
3cups/340 grams roughly chopped roasted and salted cashews

Ingredient Substitution Guide

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Preparation

Step 1
Line a large rimmed baking sheet with parchment paper or a silicone mat.
Step 2
In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, salt and ¾ cup water. Bring to a boil over medium-high, stirring occasionally with a heatproof utensil such as a silicone spatula or wooden spoon. After the mixture boils, continue to cook until its color is deep amber, 8 to 10 minutes. If the mixture is taking on color unevenly, gently stir until the color is uniform.
Step 3
When the mixture turns deep amber, remove from heat and carefully and thoroughly stir in the baking soda; the mixture will foam and expand. Then quickly and carefully stir in the vanilla (the mixture will sputter) followed by the cashews.
Step 4
Continuing to work quickly and carefully, pour the mixture onto the prepared baking sheet and use two forks to pull and spread the brittle as thinly as possible. It should nearly cover the baking sheet.
Step 5
Let the brittle cool until firm, then break into pieces and store in an airtight container at room temperature.