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Chocolate Cashew Brittle

Course: Candy, Dessert, Sweets


For the Cashew Brittle

  • 1 1/2 cups whole cashews
  • 1 cup sugar
  • 1/2 cup corn syrup, light
  • 1/4 cup water
  • 1/8 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

  • 1/2 bag (5 oz) 10 oz pkg chocolate melting wafers, I used Ghirardelli┬«


  • 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 1/2 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.



    Recipe mostly adapted from The Gluten-Free Foodsmith