Chocolate Cashew Brittle Recipe

Introduction

Chocolate Cashew Brittle is a delightful treat combining crunchy, caramelized cashews with a rich chocolate drizzle. This homemade candy is perfect for snacking or gifting during special occasions. With simple ingredients and straightforward steps, you can create a delicious brittle right in your kitchen.

Ingredients

• 1 ½ cups whole cashews
• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• ⅛ tsp salt
• 2 tablespoons butter, cut into pieces
• 1 tsp baking soda
• 1 tsp Himalayan pink salt, ground if needed
• ½ bag (5 oz) chocolate melting wafers (10 oz package total), such as Ghirardelli®

Instructions

1. Step 1: Spray a baking sheet with non-stick spray and set aside.
2. Step 2: In a medium saucepan, combine the corn syrup, sugar, water, and salt. Stir constantly over medium heat until the mixture comes to a boil.
3. Step 3: Once boiling, add the cashews and continue cooking, stirring frequently, until the temperature reaches 300°F (hard crack stage).
4. Step 4: Remove the saucepan from heat and quickly stir in the butter and baking soda until fully combined.
5. Step 5: Pour the mixture onto the prepared baking sheet. Using a silicone spatula or wooden spoon, spread the brittle out—covering about half the baking sheet if you want thicker pieces. Sprinkle with the ground Himalayan pink salt.
6. Step 6: While the brittle mixture cooks, melt half the bag of chocolate wafers in a small saucepan over low heat, stirring often until smooth.
7. Step 7: Drizzle the melted chocolate evenly over the warm brittle. Let the brittle cool and harden completely before breaking into pieces.
8. Step 8: Enjoy your homemade chocolate cashew brittle as a sweet snack or gift!

Tips & Variations

• Use a candy thermometer to ensure the sugar mixture reaches 300°F for perfect brittleness.
• Swap cashews for pecans or almonds for a different nutty flavor.
• If you prefer less chocolate, use a lighter drizzle or omit it entirely for classic brittle.
• Sprinkle a bit of sea salt on top right after spreading the brittle for a sweet-salty contrast.

Storage

Store the brittle in an airtight container at room temperature for up to two weeks. Keep it away from humidity to maintain crispness. If the chocolate softens, let it sit at room temperature until it firms back up before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of cashews?

Yes, pecans, almonds, or peanuts can be substituted depending on your preference. Keep the same quantity for best results.

How do I know when the sugar mixture is ready?

The sugar mixture is ready when it reaches 300°F on a candy thermometer, indicating the hard crack stage. Without a thermometer, test by dropping a bit of syrup into cold water; it should harden and break easily.

Chocolate Cashew Brittle Recipe

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★★★★★

4.4 from 75 reviews

This Chocolate Cashew Brittle recipe features crunchy caramelized cashews coated in a crisp sugar syrup and elegantly drizzled with melted chocolate, creating a perfect combination of sweet, salty, and nutty flavors. Ideal for a delightful homemade treat, this brittle balances buttery richness with a touch of Himalayan pink salt for an irresistible snack or gift.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 12 servings 1x
• Category: Snack
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cashew Brittle

• 1 ½ cups whole cashews
• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• ⅛ tsp salt
• 2 tbsp butter, cut into pieces
• 1 tsp baking soda
• 1 tsp Himalayan pink salt, ground if needed

For the Chocolate Drizzle

• ½ bag (5 oz) chocolate melting wafers (from a 10 oz package), such as Ghirardelli®

Instructions

1. Prepare baking sheet: Spray a baking sheet with non-stick spray and set aside to prevent the brittle from sticking once poured.
2. Cook sugar mixture: In a medium saucepan, combine sugar, light corn syrup, water, and ⅛ tsp salt. Bring the mixture to a boil over medium heat while stirring continuously to dissolve sugar and prevent burning.
3. Add cashews and cook to hard crack stage: Once boiling, add the whole cashews and continue cooking the mixture. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage), which ensures the brittle will be crisp and hard.
4. Incorporate butter and baking soda: Remove the saucepan from heat immediately when it reaches 300°F. Quickly and thoroughly stir in the butter pieces and baking soda; this creates a lighter, airy texture in the brittle.
5. Spread the brittle: Pour the hot brittle mixture onto the prepared baking sheet. Spread it out using a silicone spatula or wooden spoon. For best results, spread only over half the baking sheet unless you doubled the recipe.
6. Sprinkle Himalayan salt: Immediately sprinkle the surface generously with ground Himalayan pink salt to add a flavorful contrast to the sweetness.
7. Melt the chocolate: While the brittle cooks, place the 5 oz portion of chocolate melting wafers into a small saucepan. Heat over low flame, stirring frequently until fully melted and smooth.
8. Drizzle chocolate: Once melted, drizzle the chocolate evenly over the hardened brittle surface.
9. Allow to set and break: Let the chocolate-topped brittle cool and harden completely at room temperature. Then break the brittle into pieces for serving and enjoying.

Notes

• Use a candy thermometer for best results to ensure the brittle reaches the proper hard crack temperature of 300°F.
• Working quickly after removing from heat is important to avoid the mixture hardening prematurely.
• Spreading the brittle on only half the baking sheet allows it to stay thick enough for satisfying snaps; increasing the batch would allow full-sheet coverage.
• The Himalayan pink salt adds a gourmet touch and balances the sweetness; adjust amount as desired.
• Chocolate drizzle adds flavor contrast and visual appeal but can be omitted if preferred.
• Store the brittle in an airtight container to maintain crispness, preferably at room temperature away from humidity.

Keywords: Chocolate cashew brittle, homemade brittle, nut brittle recipe, chocolate drizzle brittle, caramelized cashews, crunchy sweet snack