Cashew Brittle with Sea Salt

Cashew Brittle with Sea Salt
  • Servings: 5-6
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 tablespoon butter
  • 2 1/2 cup roasted and salted cashews
  • 2 teaspoons baking soda
  • 1 teaspoon coarse sea salt


Line a large rimmed baking sheet with foil, generously butter foil.

Heat sugar, corn syrup and butter in a large saucepan over medium heat until the sugar dissolves and mixture comes to a full boil. Stir gently to blend.

Boil, WITHOUT STIRRING, 7-9 minutes or until syrup begins to turn a pale amber color.

Continue boiling 3-4 minutes until the syrup is a shade darker, stirring only to blend and distribute color evenly.

Stir in the cashews; cook 1-2 minutes until the syrup is a shade darker.

Working quickly, remove from heat; stir in baking soda (mixture will foam up).

Spread with a spatula (sprayed with cooking spray to avoid sticking), as thin as possible.

Sprinkle with salt, pressing lightly onto brittle.

Cool completely; break into pieces.

Brittle can be stored in an airtight container at room temperature for up to two weeks.

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