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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/chocolate-cashew-brittle-recipe/