Quick and Easy Chocolate Cashew Brittle
Indulge in the perfect balance of sweet, salty, and nutty flavors with this Quick and Easy Chocolate Cashew Brittle recipe! Featuring crunchy unsalted cashews, a buttery caramel base, and a velvety layer of rich semisweet chocolate, this irresistible treat comes together in just 25 minutes, making it ideal for busy bakers or last-minute gift-giving. The recipe combines the classic brittle technique with a modern twist, using baking soda for an airy texture and a sprinkling of chocolate that melts into a glossy finish. With simple pantry staples like sugar, butter, and light corn syrup, this no-fuss dessert is a guaranteed crowd-pleaser. Break it into pieces for a snackable delight that stays fresh for up to two weeks in an airtight container—perfect for holiday platters, party favors, or anytime indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Unsalted cashews
- 1 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 0.5 cup Light corn syrup
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 0.5 teaspoons Baking soda
- 0.5 cup Semisweet chocolate chips
- 0.5 teaspoons Vanilla extract
Directions
Step 1
Line a baking sheet with parchment paper and lightly grease it. Set aside.
Step 2
In a medium saucepan, combine the granulated sugar, unsalted butter, corn syrup, water, and salt. Cook over medium heat, stirring, until the sugar dissolves.
Step 3
Attach a candy thermometer to the saucepan. Continue cooking the mixture without stirring until it reaches 300°F (hard crack stage). This should take about 10-12 minutes.
Step 4
Immediately remove the saucepan from heat and stir in the baking soda, vanilla extract, and cashews. Be quick as the mixture will bubble and harden fast.
Step 5
Pour the hot brittle mixture onto the prepared baking sheet. Use a silicone spatula to spread it into an even layer.
Step 6
Sprinkle the semisweet chocolate chips over the hot brittle. Let the heat from the brittle melt the chocolate for about 1-2 minutes, then use a spatula to spread the melted chocolate evenly over the surface.
Step 7
Allow the brittle to cool completely at room temperature until it hardens, about 30 minutes.
Step 8
Once hardened, break the brittle into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving size | (615.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2503.1 |
| Total Fat 105.2g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 1253.4mg | 0% |
| Total Carbohydrate 397.9g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 359.9g | |
| Protein 29.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 128.1mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1158.5mg | 0% |
Source of Calories