Shorecook’s Cashew Brittle

          

Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales.

Original recipe makes 15 servings

Ingredients

1 tablespoon butter
1 1/2 cups salted cashews
1 cup white sugar
1/2 cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

  • PREP

    10 mins

  • COOK

    10 mins

  • READY IN

    50 mins

Directions

  1. Grease a baking sheet with 1 tablespoon butter.
  2. Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
  3. Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

Nutrition

Calories: 176 kcal
Carbohydrates: 26.2 g
Cholesterol: 4 mg
Fat: 7.9 g
Fiber: 0.4 g
Protein: 2.1 g
Sodium: 189 mg

Related Recipes:

Hot Cinnamon Peanut Brittle Microwave Pecan Brittle Nat’s Buttery Cashew Crunch Maple Bacon Pecan Brittle Perfect Cashew and Peanut Butter Gluten-free Cookies Microwave Peanut Brittle Easy Microwave Peanut Brittle Mom’s Best Peanut Brittle Peppermint Brittle Peanut Brittle