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Cookie No. 5: Butter Cashew Brittle

2011 December 19

It’s beginning to look a lot like Christmas! This week, to finish off my 5 Weeks of Cookies Gift Guide, I am sharing the recipe for my favorite holiday Butter Cashew Brittle. This crisp, buttery, melt in your mouth brittle will be the crowning jewel in this year’s cookie gift tins. What!? Candy making is like…hard and stuff. Pssshhaaa! Follow my steps and you’ll be surprised at just how easy this brittle is to make. No candy thermometers or strings attached! And if you happen to have a few pieces left over after the gift tins have been filled, crumble it over vanilla ice cream for an indulgent treat. You can thank me later.

cookieno5 Cookie No. 5: Butter Cashew Brittle{photos by Freutcake}

Butter Cashew Brittle- adapted from Everyday Food
Non-stick cooking spray
2 cups sugar
1/2 cup light corn syrup
1/2 tsp course salt
2 Tbsp unsalted butter
1/2 tsp baking soda
1 lb roasted and lightly salted cashews

Rimmed baking sheet
Silicone mat
Wooden spoon
Heavy bottomed pan (I use this All-Clad stainless steel pan)

1. Measure out all ingredients and have them ready and in reach of your stove top as this recipe comes together quickly!
2. Line a rimmed baking sheet with a silicone mat (I use this Silpat liner) and lightly coat with cooking spray.
3. Spray a spatula with non-stick spray and have it ready next to your prepared baking sheet.
3. In a medium saucepan, combine sugar, corn syrup, salt and 1 cup water. Stir to combine with a wooden spoon, (This is the only time you will stir the sugar until step 4), clean and dry spoon. Next, bring sugar mixture to a rapid simmer over medium-high and cook watching closely until it turns a deep golden color, about 20 minutes so be patient. *While the sugar cooks, do not walk away…once it turns a deep golden brown you need to immediately remove from heat and move to step 4.
4. Remove pan from heat. Stir in butter, baking soda and peanuts (mixture with foam). Rapidly stir with wooden spoon until mixture is no longer bubbling and caramel is smooth, about 1 minute.
5. Transfer to prepared sheet pan and work quickly to spread out evenly with lightly greased spatula. Let cool until firm, 15 minutes.
6. Break into pieces (Store brittle in an airtight container at room temp for up to 3 weeks)

*Note: Please use caution when working with hot sugar and make sure your “little elves” stay out of the kitchen during this process. Enjoy!

pixel Cookie No. 5: Butter Cashew Brittle
 Cookie No. 5: Butter Cashew Brittle

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.
 Cookie No. 5: Butter Cashew Brittle

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4 Responses Post a comment
  1. December 19, 2011

    Oh man, crumbling these over vanilla ice cream sounds divine…!

  2. December 20, 2011

    Yuuuummmmmm!! Brittle is def my fave. Love that you’ve done cashew :D

  3. Lane Culpepper permalink
    December 21, 2011

    Ooooweee!!! I want to crunch on that :)

  4. December 28, 2012

    Can not wait to make these for my Dad for our gift exchange. We usually buy him See’s Brittle. I am excited to give him home-made! Thank you for the recipe!

    Tammy

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