12 Delicious Cashew Brittle Recipes You Must Try

Get ready to satisfy your sweet tooth with our roundup of 12 Delicious Cashew Brittle Recipes You Must Try! Whether you’re a seasoned candy maker or looking for a simple treat to whip up, these recipes promise a crunchy, buttery delight that’s perfect for gifting or indulging. From classic to creative twists, there’s a brittle here to tempt every palate. Let’s dive into these irresistible recipes!

Classic Cashew Brittle

Today, I stumbled upon my grandma’s old recipe book, and there it was—the Classic Cashew Brittle recipe that brought back so many childhood memories. It’s the perfect blend of sweet, salty, and crunchy, and I can’t wait to share how you can whip this up in your kitchen.

Ingredients

• 2 cups of granulated sugar
• 1 cup of light corn syrup
• A splash of water
• A couple of cups of raw cashews
• A pinch of salt
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking soda

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and a splash of water over medium heat. Stir until the sugar dissolves.
3. Once the mixture starts boiling, stop stirring and let it reach 300°F on a candy thermometer. This is the hard crack stage, crucial for that perfect brittle texture.
4. Quickly stir in the cashews and a pinch of salt. Keep stirring for about 2 minutes until the cashews are well coated and the mixture turns a light golden color.
5. Remove from heat and immediately stir in the butter, vanilla extract, and baking soda. The mixture will foam up—that’s normal!
6. Pour the mixture onto the prepared baking sheet, spreading it out as thinly as possible with a spatula. Let it cool completely, about an hour.
7. Once cooled, break the brittle into pieces. Store in an airtight container to keep it crisp.

Crunchy, buttery, and packed with cashews, this brittle is irresistible on its own or crumbled over ice cream for a decadent treat. The vanilla adds a subtle depth that makes this recipe stand out from the rest.

Spicy Cashew Brittle

Just when I thought I couldn’t love brittle more, I stumbled upon this spicy cashew version that’s become my go-to for satisfying those sweet and spicy cravings. It’s the perfect blend of heat and sweet, with a crunch that’s downright addictive. I love making a big batch to keep around for snacking or gifting—trust me, it’s always a hit.

Ingredients

• 2 cups of raw cashews
• 1 cup of granulated sugar
• 1/2 cup of water
• 1/4 cup of light corn syrup
• 1 tbsp of unsalted butter
• 1 tsp of baking soda
• 1/2 tsp of cayenne pepper
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup over medium heat. Stir until the sugar dissolves, then stop stirring and let it come to a boil.
3. Once the mixture reaches 300°F on a candy thermometer (hard crack stage), quickly stir in the cashews, butter, cayenne, and salt.
4. Remove from heat and immediately stir in the baking soda. The mixture will foam up—that’s normal!
5. Pour the mixture onto the prepared baking sheet, spreading it out as thinly as possible with a spatula.
6. Let it cool completely, then break into pieces. Tip: If you’re impatient like me, popping it in the fridge speeds up the cooling process.
7. Store in an airtight container to keep it crunchy. Tip: A sprinkle of flaky sea salt on top before it sets takes it to the next level.

Rich with the deep, nutty flavor of cashews and a kick of heat that lingers just enough, this brittle is a textural dream. Serve it alongside a creamy dessert to balance the heat, or just enjoy it by the handful—no judgment here.

Chocolate Drizzled Cashew Brittle

Mmm, there’s nothing like the satisfying crunch of homemade brittle, especially when it’s studded with cashews and drizzled with chocolate. I remember the first time I made this; my kitchen smelled like a candy shop, and I’ve been hooked ever since. It’s the perfect blend of sweet, salty, and nutty, with a chocolatey finish that makes it irresistible.

Ingredients

• 1 cup of granulated sugar
• 1/2 cup of light corn syrup
• a splash of water
• 1 1/2 cups of roasted cashews
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking soda
• a pinch of salt
• 1/2 cup of semi-sweet chocolate chips

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan over medium heat, combine 1 cup of granulated sugar, 1/2 cup of light corn syrup, and a splash of water. Stir until the sugar dissolves.
3. Once the sugar dissolves, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage).
4. Quickly stir in 1 1/2 cups of roasted cashews, 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, and a pinch of salt. The mixture will bubble up, so be careful.
5. Remove from heat and immediately stir in 1/2 teaspoon of baking soda. The mixture will foam up, which is normal.
6. Pour the mixture onto the prepared baking sheet and spread it out as thinly as possible. Let it cool completely.
7. Once cooled, melt 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
8. Drizzle the melted chocolate over the brittle and let it set before breaking into pieces.

Crunchy, buttery, and with just the right amount of chocolate, this brittle is a crowd-pleaser. Try serving it alongside a cup of coffee for a delightful afternoon treat, or package it up as a sweet homemade gift.

Sea Salt Cashew Brittle

Unbelievably, the first time I tried making Sea Salt Cashew Brittle, I was skeptical about the combination of sweet and salty. But let me tell you, the crunch of the cashews paired with the subtle sea salt is a game-changer. It’s become my go-to treat for potlucks, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 2 cups of granulated sugar
• 1/2 cup of water
• 1/2 cup of light corn syrup
• 1/4 teaspoon of sea salt, plus extra for sprinkling
• 2 cups of roasted cashews
• 1 tablespoon of unsalted butter
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of baking soda

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, combine the sugar, water, corn syrup, and sea salt over medium heat. Stir until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage).
4. Quickly stir in the cashews, butter, and vanilla extract until everything is well combined.
5. Remove the saucepan from the heat and immediately stir in the baking soda. The mixture will foam up, so be ready!
6. Pour the brittle onto the prepared baking sheet, spreading it out as thinly as possible with a spatula.
7. Sprinkle a little extra sea salt on top while the brittle is still warm.
8. Let the brittle cool completely at room temperature, about 1 hour, before breaking it into pieces.

You’ll love the perfect balance of sweet and salty in this brittle, with the cashews adding a satisfying crunch. Try serving it alongside a scoop of vanilla ice cream for an irresistible dessert.

Vanilla Bean Cashew Brittle

Goodness, have I got a treat for you today! I stumbled upon this Vanilla Bean Cashew Brittle recipe during one of those late-night Pinterest scrolling sessions, and let me tell you, it’s been a game-changer for my dessert table. The combination of crunchy cashews and aromatic vanilla bean is simply irresistible.

Ingredients

• 2 cups of raw cashews (because we’re going for that rich, buttery crunch)
• 1 cup of granulated sugar (for that perfect brittle sweetness)
• 1/2 cup of light corn syrup (a sticky situation, but oh so necessary)
• 1/4 cup of water (just a splash to help dissolve the sugar)
• 1 vanilla bean, split and scraped (for those gorgeous flecks and flavor)
• 2 tbsp of unsalted butter (because everything’s better with butter)
• 1 tsp of baking soda (the secret to that airy, light texture)
• A pinch of salt (to balance all that sweetness)

Instructions

1. Line a baking sheet with parchment paper and set aside. This little prep step saves so much hassle later.
2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir just until the sugar is wet, then stop stirring to avoid crystallization.
3. Cook over medium heat until the mixture reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that signature brittle snap.
4. Quickly stir in the cashews, vanilla bean seeds, butter, and salt. The vanilla bean adds such a depth of flavor, don’t skip it!
5. Remove from heat and immediately stir in the baking soda. Watch it foam up—it’s like a science experiment in your kitchen!
6. Pour the mixture onto the prepared baking sheet, spreading it thinly with a spatula. Work fast; this stuff sets quickly.
7. Let cool completely, then break into pieces. The waiting is the hardest part, but it’s worth it.

Breaking into this brittle reveals a perfect crunch, with the vanilla and cashews playing off each other beautifully. Try serving it alongside a scoop of vanilla ice cream for an extra indulgent treat.

Coconut Cashew Brittle

Kind of like that moment when you find a forgotten ten-dollar bill in your pocket, discovering Coconut Cashew Brittle feels like a sweet surprise. I stumbled upon this recipe during a lazy Sunday pantry raid, and it’s been my go-to for a quick, satisfying treat ever since.

Ingredients

• 1 cup of granulated sugar
• A splash of water
• 1/2 cup of light corn syrup
• A couple of cups of raw cashews
• 1/2 cup of shredded coconut
• A pinch of salt
• 2 tbsp of unsalted butter
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, combine 1 cup of granulated sugar, a splash of water, and 1/2 cup of light corn syrup. Cook over medium heat, stirring until the sugar dissolves.
3. Once the sugar dissolves, stop stirring and let the mixture boil until it reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that perfect brittle snap.
4. Quickly stir in a couple of cups of raw cashews, 1/2 cup of shredded coconut, and a pinch of salt. The mixture will thicken, so work fast.
5. Remove from heat and immediately stir in 2 tbsp of unsalted butter, 1 tsp of vanilla extract, and 1/2 tsp of baking soda. The baking soda will make the brittle lighter and easier to bite into.
6. Pour the mixture onto the prepared baking sheet, spreading it thinly with a spatula. Let it cool completely before breaking into pieces.

Perfect for those who love a crunch with a hint of tropical flair, this brittle pairs wonderfully with a cup of strong coffee or as a topping for vanilla ice cream. The combination of toasty cashews and sweet coconut creates a texture that’s irresistibly crisp yet tender in every bite.

Maple Glazed Cashew Brittle

Perfect for those who love a sweet crunch with a hint of maple, this Maple Glazed Cashew Brittle is a game-changer. I stumbled upon this recipe during a cozy autumn afternoon when I was craving something sweet but not overly indulgent, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup of raw cashews (because they toast up beautifully)
• A generous 1/2 cup of pure maple syrup (the real deal makes all the difference)
• A splash of vanilla extract (for that warm, comforting aroma)
• A pinch of sea salt (to balance the sweetness)
• 1 tbsp of coconut oil (for a smooth glaze)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the cashews evenly on the baking sheet and toast for 10 minutes, or until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
3. In a small saucepan, combine the maple syrup, vanilla extract, and sea salt. Bring to a simmer over medium heat, stirring constantly for about 5 minutes until it thickens slightly. Tip: A candy thermometer should read 240°F for the perfect consistency.
4. Remove from heat and stir in the coconut oil until it’s fully melted and the mixture is smooth.
5. Pour the maple glaze over the toasted cashews, stirring gently to coat each one evenly.
6. Return the baking sheet to the oven and bake for another 5 minutes, just to set the glaze. Tip: Let it cool completely before breaking into pieces for that signature brittle snap.

This brittle is irresistibly crunchy with a deep maple flavor that’s not too sweet. Try crumbling it over vanilla ice cream for a decadent dessert or enjoy it as is with your afternoon coffee.

Peanut Butter Cashew Brittle

Craving something sweet with a bit of crunch? I stumbled upon this Peanut Butter Cashew Brittle recipe during a late-night snack hunt, and it’s been a game-changer for my dessert cravings. It’s the perfect blend of salty and sweet, with a texture that’ll have you coming back for just one more piece.

Ingredients

• 1 cup of granulated sugar
• 1/2 cup of light corn syrup
• 1/4 cup of water
• 1 cup of roasted cashews
• 1/2 cup of creamy peanut butter
• 1 tbsp of unsalted butter
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Stir until the sugar dissolves, then stop stirring and let it come to a boil.
3. Once the mixture reaches 300°F on a candy thermometer (hard crack stage), quickly stir in the cashews, peanut butter, and butter.
4. Remove from heat and immediately stir in the vanilla extract, baking soda, and salt. The mixture will bubble up—that’s normal!
5. Pour the mixture onto the prepared baking sheet, spreading it out as thinly as possible with a spatula.
6. Let it cool completely at room temperature, about 1 hour, then break into pieces.

Rich in flavor with a satisfying snap, this brittle is fantastic on its own or crumbled over ice cream for an extra special treat. The peanut butter adds a creamy depth that pairs beautifully with the crunchy cashews, making it a standout in any dessert lineup.

Espresso Infused Cashew Brittle

Afternoon cravings hit me hard today, and I remembered this espresso-infused cashew brittle I whipped up last weekend. It’s the perfect pick-me-up with its crunchy texture and a bold coffee kick that’s not too overpowering. Trust me, it’s addictively good.

Ingredients

• 2 cups of raw cashews
• 1 cup of granulated sugar
• 1/2 cup of light corn syrup
• A splash of water
• 1 tbsp of unsalted butter
• 1 tsp of baking soda
• A pinch of salt
• 2 tbsp of finely ground espresso

Instructions

1. Preheat your oven to 350°F and spread the cashews on a baking sheet. Toast them for about 10 minutes until they’re golden and fragrant. Keep an eye on them to prevent burning.
2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and a splash of water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it reaches 300°F on a candy thermometer. This is the hard crack stage, crucial for that perfect brittle snap.
3. Quickly stir in the toasted cashews, butter, salt, and espresso. The mixture will bubble up, so be careful. Tip: Work fast here to evenly distribute the espresso without overmixing.
4. Remove from heat and immediately stir in the baking soda. This will make the brittle light and airy. Pour onto a parchment-lined baking sheet and spread it out as thin as possible. Tip: Use a greased spatula to make spreading easier.
5. Let it cool completely, about an hour, then break into pieces. Tip: For fun shapes, you can score the brittle lightly with a knife before it’s fully set.

Brittle lovers, this one’s a game-changer. The espresso adds a sophisticated depth, while the cashews bring a buttery crunch. Serve it alongside your morning coffee or as an elegant dessert garnish.

Orange Zest Cashew Brittle

Guess what I stumbled upon while cleaning out my pantry last weekend? A bag of cashews that were begging to be turned into something spectacular. That’s when I decided to whip up this Orange Zest Cashew Brittle, a sweet and nutty treat with a citrusy kick that’s perfect for snacking or gifting.

Ingredients

• 1 cup of sugar
• 1/2 cup of light corn syrup
• A splash of water
• A couple of cups of raw cashews
• 1 tbsp of butter
• 1 tsp of baking soda
• The zest of one orange
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage).
4. While waiting for the sugar to reach temperature, toast the cashews in a dry skillet over medium heat for about 5 minutes, or until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
5. Once the sugar mixture is at 300°F, quickly stir in the toasted cashews, butter, orange zest, and salt. The mixture will bubble up, so be careful.
6. Remove from heat and immediately stir in the baking soda. The mixture will foam up, which is what gives the brittle its light texture.
7. Pour the mixture onto the prepared baking sheet and spread it out as thinly as possible with a spatula. Tip: Work quickly as the brittle sets fast.
8. Let the brittle cool completely, then break it into pieces. Tip: For fun shapes, you can score the brittle with a knife before it’s fully cooled.

Unbelievably crunchy with a perfect balance of sweet and salty, this Orange Zest Cashew Brittle is a game-changer. Serve it alongside a cup of strong coffee for an afternoon pick-me-up, or package it prettily for a homemade gift that’ll impress anyone.

Ginger Spiced Cashew Brittle

After a particularly chilly morning walk, I found myself craving something sweet with a bit of a kick to warm me up. That’s when I remembered this ginger spiced cashew brittle recipe that never fails to hit the spot. It’s the perfect blend of sweet, spicy, and crunchy, making it impossible to stop at just one piece.

Ingredients

• 1 cup of sugar
• 1/2 cup of light corn syrup
• A splash of water
• A couple of tablespoons of butter
• 1 teaspoon of baking soda
• 1 cup of cashews, roughly chopped
• 1 tablespoon of ground ginger
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside. This little prep step saves so much hassle later.
2. In a medium saucepan, combine the sugar, corn syrup, and water. Stir just until the sugar is wet, then stop stirring to avoid crystallization.
3. Cook the mixture over medium heat until it reaches 300°F on a candy thermometer, about 10 minutes. This is the hard crack stage, crucial for that perfect brittle snap.
4. Quickly stir in the butter, baking soda, cashews, ginger, and salt. The mixture will foam up, so be ready to work fast.
5. Pour the mixture onto the prepared baking sheet, spreading it thinly with a spatula. Let it cool completely, about 30 minutes.
6. Once cooled, break the brittle into pieces. Store in an airtight container to keep it crisp.

Now, this brittle isn’t just a treat; it’s a conversation starter. The ginger gives it a warm, spicy depth that contrasts beautifully with the sweet, buttery base. Try crumbling it over vanilla ice cream for an unexpected twist.

Caramel Cashew Brittle

How many times have I found myself craving something sweet, crunchy, and utterly irresistible? Too many to count, which is exactly why I keep coming back to this Caramel Cashew Brittle. It’s the perfect blend of buttery caramel and crunchy cashews, with a hint of sea salt that makes it impossible to stop at just one piece.

Ingredients

• 1 cup of granulated sugar
• 1/2 cup of light corn syrup
• a splash of water
• 1/2 cup of unsalted butter
• 1 1/2 cups of roasted cashews
• 1 tsp of vanilla extract
• 1/2 tsp of baking soda
• a pinch of sea salt

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan over medium heat, combine the sugar, corn syrup, and water. Stir until the sugar dissolves, then stop stirring and let it come to a boil.
3. Once the mixture reaches 300°F on a candy thermometer (hard crack stage), remove it from the heat.
4. Quickly stir in the butter, cashews, vanilla extract, baking soda, and sea salt until well combined.
5. Pour the mixture onto the prepared baking sheet, spreading it out thinly with a spatula.
6. Let it cool completely, then break into pieces.

Remember, the key to perfect brittle is not stirring once it starts boiling to prevent crystallization. Also, work fast when adding the final ingredients to keep the brittle from setting too quickly. And don’t skip the sea salt—it balances the sweetness beautifully. Ready to indulge? This brittle has a satisfying snap, a rich caramel flavor, and the cashews add a buttery crunch that’s downright addictive. Try crumbling it over vanilla ice cream for an extra special treat.

Conclusion

Variety is the spice of life, and these 12 cashew brittle recipes offer just that! From classic to creative, there’s a brittle for every taste. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!