Cashew Brittle


TIME: 30 minutes


  • Dairy Free
  • Egg Free
  • Soy Free


  • 1 ½ teaspoon baking soda
  • 1 teaspoon water
  • 1 teaspoon vanilla
  • 1 ½ cups sugar
  • 1 cup water
  • 1 cup corn syrup  
  • 3 Tablespoons butter (use Earth Balance for dairy free)
  • 3 cups cashews


Heat oven to 200 degrees F. 

Grease two large cookie sheets and place them in the oven to warm them.

  1. Mix baking soda, 1 teaspoon water, and vanilla in a small bowl.
  2. In a heavy saucepan, cook the sugar, 1 cup water and corn syrup over medium heat, stirring occasionally, until the candy thermometer reaches 240 degrees F (about 25 minutes).
  3. Stir butter and cashews into the saucepan. 
  4. Cook over medium heat stirring constantly until the thermometer reaches 300 degrees F (about 11 minutes).  Watch to make sure it does not burn.
  5. Remove from heat and quickly stir in the baking soda mixture until light and foamy.
  6. Remove cookie sheets from the oven and pour half of the brittle on each cookie sheet and spread to ¼ inch thickness.
  7. Cool and then break into pieces. 

Store in a covered container.