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Make this cashew candy recipe and you’ll never buy store-bought brittle again. My cashew crunch is so buttery, it just melts in your mouth. My family says this candy is hard to resist. Try it and you’ll see why. Store in an airtight container lined with waxed paper.
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups white sugar
- ¼ teaspoon salt
- 1 tablespoon light corn syrup
- 10 ounces cashews
Directions
Step 1
Generously butter or grease a large baking sheet.
Step 2
In a saucepan over medium heat, combine butter, sugar, salt, and corn syrup. Cook and stir until butter is melted. Stir in cashews and increase the heat to high. Cook until mixture reaches 300 to 310 degrees F (149 to 154 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Stir occasionally with a long-handled wooden spoon so the cashews do not burn.
Step 3
Pour onto the prepared baking sheet. Let cool for about 10 minutes, then break into pieces.
Tips
You can use any choice of nuts for the cashews.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 178 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat6g | 30% |
| Cholesterol20mg | 7% |
| Sodium28mg | 1% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars11g | |
| Protein2g | |
| Calcium8mg | 1% |
| Iron1mg | 4% |
| Potassium69mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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