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Chocolate 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 the mixture starts to boil and continue cooking until the temperature reaches 300°.

  • Remove from heat and quickly stir in butter and baking soda.

  • Pour onto the 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 a low flame until melted, stirring often.

  • Once melted, drizzle over the top of the cashew brittle and let harden, then break brittle into pieces

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