Crunchy, sweet, and delicious, this chocolate cashew brittle will definitely satisfy your sweet tooth. Super easy to make, super delicious to eat.
This is the perfect treat when a craving for brittle strikes. Usually, around the holidays is when it seems that cashew brittle and peanut brittle are made in our house, but anytime is a good time for some delicious chocolate cashew brittle.
This is one of my favorite sweet holiday recipes to make throughout the season. It”s nutty and sweet, and it’s super easy to make, which is always a plus during the holiday season.
The combination of sweetness and saltiness makes this candy particularly enjoyable. Sweet and salty is a perfect combination. Additionally, this makes it perfect for gift-giving. Just break the cashew brittle into pieces, wrap it up, and give it to your friends and family. They will all love this delicious treat!
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Why You’ll Love This Recipe
- Sweet and Savory: The combination of cashews, corn syrup, and a chocolate drizzle creates a crunchy treat full of sweet and savory flavors.
- Simple Ingredients: It only takes a handful of simple ingredients to make this recipe, and you can find them all at any grocery store.
- So Easy: If you have a pot and a candy thermometer, you can make this easy brittle. If you don’t have a candy thermometer, you can find one with just a few clicks on Amazon.
- Customizable: The sweet, crunchy base of this brittle can be used to make all kinds of recipes. Just use your favorite nuts.
- Versatile: This is easy enough to make for a sweet afternoon snack for a few days and fancy enough for the holidays.
- Great for Meal Prep: Brittle is freezer-friendly, so you can make extra to save for later.
Ingredients
I’ve included a list of ingredients you’ll need to make this brittle right here. You can find their exact amounts in the recipe card at the end of the post.
Brittle
- Whole cashews
- Sugar
- Light corn syrup
- Water
- Salt
- Butter
- Baking soda
- Himalayan pink salt
Chocolate Drizzle
- Chocolate melting wafers
Variations
- Nuts: This is a basic brittle recipe, so you can use any of your favorite nuts to make all kinds of varieties. They all work well!
- Drizzle: Use chocolate or white chocolate melting wafers, depending on the nuts you choose to add. You can also use colored melting wafer for different holidays.
How to Make Chocolate Cashew Brittle
I’m giving you a brief overview of the recipe here to show you how easy it is to make. You can find the full instructions in the recipe card at the end of the post.
- Bring the corn syrup, sugar, water, and salt to a boil over medium heat, stirring constantly. Then, add the cashews.
- Continue boiling until the temperature reaches 300°F.
- Remove from the heat and immediately stir in the butter and baking soda.
- Spread the mixture out onto a prepared baking sheet and sprinkle with salt.
- Melt the wafers in a small saucepan while the brittle is boiling. Drizzle over the fresh cashew brittle, and let it harden. Then, break into pieces and enjoy!
Tips
- 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.
Chocolate Cashew Brittle FAQ
Chocolate cashew brittle is a variation of peanut brittle that uses a classic brittle base, cashews instead of peanuts, and a chocolate drizzle on top.
If you don’t boil the brittle to the correct temperature, it will be soft instead of hard. Additionally, adding expired baking soda will reduce its effectiveness, resulting in a texture that isn’t quite right.
Absolutely any nut can be used to make brittle. Use any of your favorites!
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Chocolate Cashew Brittle
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
- 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.
Have Pinterest?
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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Yum! Thank you for trying my recipe and adding something extra that is super delicious. I am certainly going to try your version, it looks scrumptious.
Thank you Tina Marie! It’s super delicious and everyone loved it! I’m so glad I ran across your wonderful recipe. The addition of the chocolate and Himalayan pink salt was a hit! :)
This was so delicious! Thank you for posting the recipe. :)
Thanks so much Linda. I’m glad you guys loved it! :)