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Cinnamon Cashew Brittle


Cinnamon Cashew Brittle photo
(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.
This Cinnamon Cashew Brittle recipe produces a thin and crispy brittle with a warm cinnamon flavor and lots of toasted, salted cashews.

Yield: about 1-3/4 lb


  • 2-1/2 cups granulated sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup
  • 4 tbsp (2 oz) butter, cubed
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • 1-1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1-1/2 cups toasted salted cashews


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a 4-quart saucepan, combine the sugar, water, corn syrup, and butter, and place it over medium heat. Stir until the sugar and butter dissolve, then increase the heat to medium-high and insert a candy thermometer.

3. Continue to cook the candy ,stirring occasionally, until it turns a deep brown color and the candy thermometer reads 340 degrees F (171 degrees C). This will take approximately 8-12 minutes.

4. While the candy is cooking, prepare the remaining ingredients. Dissolve the baking soda in the vanilla in a small bowl. In a separate bowl, mix together the salt and cinnamon—this will help the cinnamon incorporate more evenly into the brittle mixture.

5. Once the candy reaches 340 F, remove the pan from the heat. Immediately stir in the vanilla/baking soda and cinnamon/salt mixtures. The baking soda will cause the brittle to foam up quite a bit, so be careful and stir thoroughly.

6. Add the cashews and quickly stir them around to disperse them.

7. Scrape the candy onto the prepared pan and spread it into as thin a layer as possible. Let the brittle cool for a few minutes, until it is still pliable but not burning hot. If you have food-safe latex gloves, you might want to put them on to protect your hands from the heat. Otherwise, spray your hands with nonstick cooking spray. Carefully start pulling the brittle between your hands, stretching it as thin as possible. When you can no longer stretch it, let it cool completely at room temperature.

8. Once cool, break the brittle into small pieces to serve. Store Cinnamon Cashew Brittle in an airtight container at room temperature for up to two weeks. If you live in a humid environment, it may get soft and sticky over time.

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