Maple-Cashew Brittle

Maple-Cashew Brittle

Maple-Cashew Brittle


Makes about 1-1/4 pounds brittle


1 cup sugar
1 cup maple-flavored syrup*
1/4 cup water
3 tablespoons butter
1-1/2 cups lightly salted roasted cashews
1/4 teaspoon baking soda

*Do not use pure maple syrup.


  1. Lightly butter 15X10X1-inch jelly-roll pan.
  2. Combine sugar, syrup, water and butter in heavy 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture but not touching bottom of pan. Continue boiling, without stirring, about 25 minutes or until mixture reaches hard-crack stage (300° to 305°F) on candy thermometer. (Watch carefully so that mixture does not burn.) Remove from heat; immediately stir in cashews and baking soda.
  3. Immediately pour into prepared pan, quickly spreading to edges of pan and making sure cashews are spread in single layer. Cool completely, about 30 minutes. Break into pieces. Store in airtight container at room temperature up to 4 weeks.

Traditional Nut Brittle

Substitute light corn syrup for maple-flavored syrup and deluxe mixed nuts without peanuts for cashews. Proceed as directed.

Check out more recipes for Candy