Chocolate Cashew Brittle
Crunchy, sweet, and delicious, this chocolate cashew brittle will definitely satisfy your sweet tooth. Super easy to make, super delicious to eat.
Calories:
Ingredients
For the Cashew Brittle
- 1 ½ cups whole cashews
- 1 cup sugar
- ½ cup corn syrup, light
- ¼ cup water
- ⅛ tsp salt
- 2 Tbs butter, cut into pieces
- 1 tsp baking soda
- 1 tsp Himalayan pink salt, grind using a grinder, if needed
For the Chocolate Drizzle
- ½ bag (5 oz) 10 oz pkg chocolate melting wafers, I used Ghirardelli®
Instructions
- Spray a baking sheet with a non stick spray, set aside.
For the Cashew Brittle
- Using a medium saucepan, bring corn syrup, sugar, water and salt to a boil over medium heat, stirring constantly.
- Add cashews once mixture starts to boil and continue cooking until temperature reaches 300°.
- Remove from heat and quickly stir in butter and baking soda.
- Pour onto prepared baking sheet, spread with a silicone spatula or wooden spoon and then sprinkle with salt. *When you spread out the brittle, I only spread it out on half the baking sheet. If you doubled the recipe, the whole baking sheet would be perfect.
For the Chocolate Drizzle
- While the brittle is boiling, pour ½ bag of melting chocolate wafers into a small saucepan and heat over low flame until melted, stirring often.
- Once melted, drizzle over the top of the cashew brittle and let harden, then break brittle into pieces.
Enjoy!
Notes
Storage
- Store in an airtight container for up to a week.
- Freeze in an airtight, freezer-safe container in single layers separated by wax paper for up to 3 months.
- You need a candy thermometer to successfully make this recipe. They're only a few dollars on Amazon or at your local big box store.
- If you're making a single batch of brittle, spread it out over half the baking sheet. Spread it over the entire baking sheet if you're making a double batch.
- It's important to drizzle the chocolate over the brittle before it hardens to ensure the chocolate melds to the brittle.