This salted nut brittle is a combination of sweet and salty and is hands-down the best homemade candy you can make.
My girlfriend turned me onto this “cashew crack” recipe and it is too irresistible to eat just one piece.
I’ve always hesitated to make homemade confections because candy making gets a bad rap.
But it’s quite easy to make in about an hour and makes a great gift to give over the holidays.
Peanut brittle is what traditionally has been popular but once I tasted this brittle made with cashews and sea salt, I was sold.
I suppose this recipe could be made with just about any kind of roasted salted nut, but just be sure to coarsely chop them up before making.
Ingredients for salted nut brittle
This recipe requires only six easy-to-find ingredients.
Sugar. Who doesn’t already have a bag in their pantry?
Baking soda. This is a necessary ingredient.
Cashews. Any kind of roasted and salted nut will work in this recipe.
Do I really need a candy thermometer?
Yes, it takes the guesswork out of this recipe.
This recipe comes together quickly at the end and a candy thermometer helps you stay on track. Ideally, cooking the mixture until it reaches a temperature of 280° worked best for me.
Alternatively, you could drop a small amount of the mixture into a bowl of a very cold water. If the mixture separates into threads which are hard and brittle, it’s ready for the baking soda step.
It’s also a good idea to have all your ingredients at the ready as well as a baking sheet lined with parchment paper.
How long does nut brittle keep?
Homemade nut brittle will keep for several months in an airtight container.
Why is baking soda in nut brittle important?
Baking soda helps release air bubbles into the brittle giving it a porous texture. So be sure not to omit this step and grab a new box of baking soda from the store if it’s been in your pantry for a while.
Why is my brittle too hard?
The main reason brittle gets too hard is because the temperature reaches over 300° during cooking. Be sure to use a candy thermometer when testing the temperature. Things happen fast near the end of cooking and you want a thermometer that is accurate because the temperature rises quickly at the end of cooking.
Why is my nut brittle sticky?
In order for nut brittle to reach the hard- crack stage, the sugar strands need to break easily and that happens when it reaches the right temperature. Taking the mixture off the heat too soon results in a sticky-chewy mess.
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Salted Nut Brittle
- 2 cups sugar
- 1/2 cup water
- 1 stick unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 2 cups roasted salted cashews
- Kosher or sea salt
- Prepare a large baking sheet with parchment paper.
- Have all utensils and ingredients on hand before making the brittle.
- Over medium high heat, combine the sugar, water, butter and corn syrup.
- Bring to a boil and continue to stir occasionally for about 10 minutes until the caramel registers on a candy thermometer between 275° and 300°.
- Do not allow the brittle to register over 300° otherwise it will surpass the hard-crack stage and will be in edible.
- Working quickly from this point, remove the pot from the heat and slowly stir in the baking soda. The mixture will start to steam and bubble.
- Immediately stir in the nuts and quickly scrape and spread the brittle using a silicone spatula onto the baking sheet.
- It’s important to work quickly at this stage because the brittle will cool quickly.
- Sprinkle the nut brittle with salt.
- Allow the brittle to cook completely for at least 30 minutes before breaking it into pieces.
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