Cashew Brittle

This is actually half the recipe because cashews are expensive and that’s a lot of sugar.

*Blows dust off recipe* Now this is an old recipe, I really can’t say I’ve made it often, but I did a lot with sugar at one time so it all comes back gradually. Naturally this is just a tweaked version of Peanut Brittle, which has been updated with some measurements.

As for why cashews, well why not? Also, it’s really hard to get nuts that are gluten free on the factory level without resorting to online bulk buying. I got lucky and hopefully, in future, they’ll be around when I’m making pesto. Cashew and cilantro pesto anyone? Now for the recipe itself all you need is to be careful when working with sugar, this bears repeating, it’s dangerous when boiled and once burned forever shy. I’m the spokesperson for sugar safety, I once had a whisk explode. Yup.

Just keep it on a gentle boil because once it starts to turn it can burn quickly and if the centre caramelizes before the outer part you can end up with that burnt taste even if it looks fine. I’d keep this out of the refrigerator if you can as it can get too hard, if all else let it rest out at room temperature for a while before scoffing it all down.

This is one of my fat days recipes, nice as a treat, but I can’t see myself gobbling down this much sugar now. Strange to think how much we change when out diets and eating habits change, isn’t it? Regardless, have fun with it and seriously, beware exploding whisks!


1 Cup/200g Sugar
1/4 Cup/60ml Water
1 Cup/150g Roasted Peanuts/Other Nuts
37g Butter, Chopped


1. Pour Peanuts over baking paper lined tray.

2. Dissolve Sugar in Water within a saucepan over medium heat.

3. Once sugar has dissolved, bring to a boil. Do not stir. Swirl the mixture till the colour of the syrup turns deep golden. Be careful not to burn the syrup. Should be slightly thick.

4. Immediately remove from heat, whisk in Butter. Quickly pour mixture over a tray lined with baking paper.

5. Leave to cool.


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