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For a crisp cashew brittle that sets without turning grainy, cook 200 g granulated sugar with 60 ml water to 150–152°C, stir in 150 g roasted unsalted cashews, then add 5 g baking soda and spread it immediately.
This cashew brittle recipe makes approximately 350–375 g of thin, crunchy candy. The key is controlling crystallization, using a reliable temperature cue, and working quickly once the baking soda goes in. It is a treat for people, not a pet treat: sugar-heavy brittle can be unsafe for dogs, cats, and other household animals, and hard shards can present a choking or mouth-injury risk.
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Cashew brittle recipe at a glance
| Ingredient or equipment | Amount or specification | Why it matters |
|---|---|---|
| Granulated sugar | 200 g | Creates the glassy candy structure |
| Water | 60 ml | Helps dissolve the sugar before boiling |
| Roasted, unsalted cashews | 150 g | Adds flavor and crunch without excess salt |
| Baking soda | 5 g, about 1 level teaspoon | Creates fine bubbles and a lighter texture |
| Fine salt | 1 g, optional | Balances the sweetness |
| Sheet pan | Approximately 23 x 33 cm | Provides enough room for a thin layer |
| Cooking thermometer | Target range 150–152°C | Gives a more dependable doneness cue than color alone |
Ingredients and preparation
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- 200 g granulated sugar
- 60 ml water
- 150 g roasted, unsalted cashews, whole or roughly chopped
- 5 g baking soda
- 1 g fine salt, optional
- Neutral oil or nonstick baking spray for lightly coating the pan and spatula
Warm the cashews in a low oven, around 100°C, while you make the syrup. Warm nuts are less likely to cool the caramel suddenly, which gives you a little more time to spread the brittle. Do not use salted or honey-coated cashews unless you deliberately adjust the salt and sweetness.
How to make cashew brittle
1. Prepare the pan and ingredients
Line a 23 x 33 cm rimmed baking sheet with parchment paper or a silicone baking mat, then lightly oil the surface. Measure the baking soda and salt into a small bowl before starting. Once the sugar reaches its final temperature, the remaining steps move quickly.
2. Dissolve the sugar
Place the sugar and water in a heavy-bottomed saucepan measuring at least 2 litres in capacity. Stir over low to medium heat until the sugar is wet and mostly dissolved. Once the syrup begins boiling, stop stirring.
If sugar crystals cling to the sides of the pan, brush them down with a clean pastry brush dipped in water, or cover the pan for 1–2 minutes so steam can dissolve them. Avoid scraping crystallized sugar back into the syrup.
3. Cook to the correct temperature
Boil the syrup until it reaches 145°C, then add the warm cashews. Continue cooking, stirring carefully with a heat-resistant spatula, until the mixture reaches 150–152°C and turns a medium golden amber.
The temperature may drop when the nuts are added. Keep cooking until it returns to the target range. At 150–152°C, the candy should set crisp after cooling. Below about 148°C, the finished brittle may remain sticky or bendy, especially in humid air. Above approximately 155°C, the sugar can taste bitter and the color can darken rapidly.
4. Add the baking soda
Remove the saucepan from the heat. Immediately stir in the baking soda and optional salt for 5–8 seconds. The mixture will foam and expand; this is expected. Do not keep stirring after the soda is distributed, because excessive stirring can deflate the bubbles and encourage a dense texture.
5. Spread and cool
Pour the foaming mixture onto the prepared sheet pan. Use the oiled spatula to nudge it into a layer about 5–8 mm thick. Do not press it aggressively or repeatedly smooth it, since that can remove the aeration that makes brittle pleasantly light.
Leave it undisturbed at room temperature for 30–60 minutes. Once completely cool and hard, break it into pieces. Store the pieces in an airtight container with parchment between layers.
Temperature and texture guide
| Stage | Temperature cue | What to look for | Likely result |
|---|---|---|---|
| Sugar dissolving | Below boiling | Clear syrup with little or no visible grain | Good foundation |
| Cashews added | About 145°C | Light amber syrup surrounding the nuts | Enough time to finish cooking |
| Ready for baking soda | 150–152°C | Medium golden amber; syrup is thick | Crisp, glassy brittle |
| Overcooked zone | 155°C or higher | Dark amber and strong toasted smell | Potentially bitter or burnt |
Why brittle turns grainy or soft
Grainy texture
Graininess usually comes from unwanted sugar crystals. Common causes include stirring after boiling, scraping crystals from the side of the saucepan into the syrup, using sugar crystals left on a dirty pan rim, or allowing the finished candy to cool slowly while being disturbed.
Use a clean, dry saucepan, dissolve the sugar before boiling, stop stirring once boiling begins, and avoid scraping the sides. A small amount of corn syrup or glucose syrup can help inhibit crystallization, but this recipe is designed to work without it when the process is controlled.
Soft or sticky texture
Soft brittle is generally undercooked, exposed to humidity, or stored before it has fully cooled. A thermometer that touches the pan base can read hotter than the syrup, so position the probe in the bubbling mixture without contacting the metal. If the candy is already soft, it is safer to use it as a topping for ice cream or yogurt rather than trying to recook a large cooled slab.
Uneven thickness
The mixture sets quickly after the baking soda is added. Prepare the pan first and use a wide spatula. For an especially thin sheet, two people can help: one pours while the other spreads, using heat-resistant gloves and keeping hands away from the hot candy.
Storage and ownership realities
Moisture is the main enemy after cooking. Keep brittle in an airtight container at room temperature for up to about 2 weeks, provided it remains dry and smells fresh. Refrigeration is usually counterproductive because condensation can make the surface tacky. Do not store it beside bread, fruit, or other moist foods.
The brittle itself is the consumable; the most useful reusable item is a good thermometer. Thermometer probes can develop inaccurate readings if coated with hardened sugar, so clean the probe according to the manufacturer’s instructions after it has cooled. Never pour leftover hot caramel into a sink, because it can harden in plumbing and cause burns. Let the saucepan cool, then soak it in hot water until the sugar dissolves.
Pet safety note
Keep this candy away from pets. It contains concentrated sugar and may also contain ingredients that are unsuitable for animals. Hard cashew-brittle pieces can splinter into sharp edges or become choking hazards, and wrappers or parchment should not be left within reach. Never give brittle to a dog, cat, rabbit, bird, or other pet as a homemade treat. If a pet eats a substantial amount or shows unusual symptoms, contact a veterinarian or an animal poison service for advice.
Frequently asked questions
Can I use raw cashews?
Yes, but roast them first for better flavor and a more dependable final temperature. Spread them on a tray and warm them at about 160°C until lightly golden, then keep them warm while preparing the syrup.
Can I double the recipe?
A larger batch becomes harder to spread before it sets and can heat unevenly. For consistent results, make two separate batches rather than doubling the quantities in one pan.
Can I replace the water?
Water is mainly used to dissolve the sugar and cooks away. You can replace it with an equal volume of water-based flavoring liquid, but avoid adding dairy or oil to this formula unless using a recipe specifically developed for those ingredients.
How do I make the brittle less hard?
Adding more baking soda makes the candy lighter and more porous, but too much can create a soapy taste and fragile texture. Keep the baking soda at 5 g for this batch and spread the candy slightly thicker if you prefer larger, less delicate pieces.
