Cashew Brittle

This is one of the favourite hits with my friends and families. People couldn’t help but come back for seconds and thirds. It is very easy to make but you do need a sugar thermometre. I much prefer a digital one as it is more precise and easier to read. The addition of liquid glucose helps to prevent sugar crystalising during the caramelisation process. Do use a larger pot than you think you need as the hot sugar will bubble and froth when the baking soda is added at the end. Once the brittle has cooled, it can be stored in an airtight container for up to a month.


3 cups     raw cashew nuts (or peanuts, almonds, macadamia, etc)
2 cups     white sugar
1/4 tsp     salt
1/2 cup    liquid glucose
1/2 cup    water
2 tbsp     butter
3/4 tsp    vanilla extract
1 and 1/2 tsp    baking soda


  1. Line a large baking tray with teflon paper or baking paper. Set aside.
  2. Put the sugar, salt, liquid glucose, water and salt in a large heavy based pot over medium heat. Stir at the beginning with a wooden spoon to combine and then allow to boil without stirring. Cook the sugar syrup until the mixture reaches 128 degrees celsius, which takes around 7 minutes, depending on the heat.
  3. Add the nuts and the vanilla extract and stir quickly to combine. Keep boiling and only stir occasionally to prevent the nuts at the bottom from burning. (Over stirring can cause the sugar to crystalising.)
  4. When the mixture becomes 154 degrees celsius, it should be golden caramel in colour. Quickly stir in the butter and cook for 10 seconds.
  5. Turn off the heat and sprinkle over the baking soda and quickly stir 5-6 times to combine evenly. You need to work quickly at this point.
  6. Remove the pot from the heat and spread the mixture on the lined baking tray. Use the wooden spatula and spread the nuts evenly in one layer.
  7. Allow to cool completely then break into desired sizes.
  8. Store in an airtight container and keep away from husbands.

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