If you’re a fan of crunchy, sweet snacks, this microwave Cashew Brittle is a game-changer. This recipe delivers the perfect balance of nutty cashews and smooth, golden caramel, all with a light and airy texture that makes brittle so irresistible. Plus, it’s incredibly easy to make using a microwave, which means you can enjoy this treat in less than 30 minutes. Whether you’re craving a quick snack, want to gift something homemade, or need a party-worthy treat, this Cashew Brittle will surely be a crowd-pleaser!
Why You Will Love This Recipe:
This Cashew Brittle is perfect for anyone who loves the sweet, buttery crunch of brittle but wants a faster way to make it. With just a few ingredients and a microwave, you’ll have a fresh batch ready in no time. The beauty of this recipe is its simplicity – no candy thermometers, no stovetop stirring for hours – just a quick microwave process that creates a crunchy, golden snack that melts in your mouth. The cashews add a nutty richness, and the buttery caramel pulls everything together for a decadent treat that’s perfect for any occasion.
Ingredients:
- Non-stick cooking spray
- 1 cup granulated sugar
- ½ cup light corn syrup
- 1 ¼ cups cashew halves and pieces
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Kitchen Equipment Needed:
- Microwave-safe 2-quart bowl
- Silicone baking mat or heavy-duty foil
- Large baking sheet
- Microwave-safe spatula or spoon
- Table knife (for spreading the brittle)
- Airtight container for storage
Instructions:
Step 1: Preheat and Prepare Start by preheating your oven to 350°F (175°C). While the oven heats, line a large baking sheet with a silicone baking mat or heavy-duty foil. Lightly spray the mat or foil with non-stick cooking spray to ensure the brittle doesn’t stick. Then, also spray your microwave-safe bowl and a table knife with cooking spray to make the mixing process easier.
Step 2: Microwave the Sugar and Corn Syrup In your prepared bowl, combine the granulated sugar and corn syrup. Stir them together until they form a smooth mixture. Microwave this mixture on high for 3½ minutes. The sugar should become clear and light-colored during this time, signaling that it’s ready for the next step.
Step 3: Add Cashews and Continue Cooking Once the mixture is ready, carefully remove the bowl from the microwave. Add the cashew halves and pieces, stirring to coat them evenly in the syrup. Return the bowl to the microwave and cook for an additional 3 minutes. By the end of this step, the mixture should be light golden brown.
Step 4: Add Butter and Vanilla Next, add 1 tablespoon of butter and 1 teaspoon of vanilla extract to the mixture. Stir well to combine and return the bowl to the microwave for another minute. The mixture will turn a medium amber color as the butter melts and combines with the sugar syrup.
Step 5: Add Baking Soda Sprinkle 1 teaspoon of baking soda over the brittle mixture. Stir gently to incorporate. The baking soda will cause the mixture to foam and bubble, and it will turn a caramel color. This is what gives brittle its light and airy texture.
Step 6: Pour and Spread Remove the hot bowl from the microwave and carefully pour the brittle mixture onto the heated baking sheet. Be cautious as the mixture will be hot. Use a spatula or a table knife (sprayed with cooking spray) to spread the brittle out into a thin, even layer.
Step 7: Cool and Break Into Pieces Let the brittle cool completely at room temperature. As it cools, it will harden and crisp up into a crunchy texture. Once it’s fully cooled, gently lift it off the baking sheet. Break the brittle into pieces of your desired size.
Serving and Storage Tips:
- Serving: This Cashew Brittle is perfect for snacking on its own or as a topping for ice cream, yogurt, or cakes. It’s also great as a sweet gift when packaged in a cellophane bag or decorative box.
- Storage: Store the brittle in an airtight container at room temperature. It will stay fresh for up to 2 weeks. If you live in a particularly warm area, you might want to store it in the refrigerator to prevent it from becoming too soft.
Variations:
- Other Nuts: If you’re not a fan of cashews, feel free to substitute with other nuts like almonds, pecans, or peanuts. Each nut brings a unique flavor and texture, so experiment to find your favorite!
- Spicy Twist: For a fun twist, add a pinch of cayenne pepper or ground cinnamon to the sugar mixture before microwaving for a bit of heat or warmth in the flavor.
- Chocolate Coating: After the brittle has cooled and broken into pieces, melt some chocolate and drizzle it over the brittle for a sweet and savory treat.
Helpful Notes:
- Cooking Time: Microwave ovens vary in power, so cooking times may differ. Make sure to watch the sugar mixture closely to ensure it doesn’t burn or become too dark.
- Handling Hot Mixtures: The brittle mixture will be extremely hot when coming out of the microwave. Always handle it with care and use oven mitts or a towel when moving the bowl to avoid burns.
- Baking Soda Foam: The foam created by the baking soda is essential to the airy, crispy texture of the brittle. Be sure to stir gently to avoid deflating the foam.
Tips from Well-Known Chefs:
- Ina Garten: “When making brittle, patience is key. Let the sugar reach the right color before adding the baking soda. It gives the brittle the perfect crunch.”
- Martha Stewart: “Use a silicone baking mat when spreading the brittle. It ensures an easy release and a smoother finish, preventing the brittle from sticking.”
Frequently Asked Questions:
1. Can I make this brittle without using a microwave? Yes, you can make this brittle on the stovetop instead of the microwave. Simply combine the sugar and corn syrup in a heavy saucepan and heat it over medium heat until it reaches the desired amber color. Add the cashews and continue with the rest of the steps as instructed.
2. Why does my brittle seem sticky instead of crunchy? If your brittle is sticky, it may not have cooked long enough to reach the proper temperature. The mixture needs to be cooked to the point where it reaches a medium amber color and the baking soda is added for texture.
3. Can I use other types of syrup besides corn syrup? While light corn syrup works best for this recipe, you can experiment with other syrups like maple syrup, although it may change the flavor slightly. Avoid using dark syrups as they can make the brittle too heavy or have a strong aftertaste.
4. How can I make the brittle more evenly spread? Ensure your baking sheet is preheated and the surface is lightly greased. A hot baking sheet helps the brittle spread more easily, and using a sprayed spatula will allow you to move the brittle without it sticking.
5. How do I store brittle in hot weather? In warm climates, brittle can soften. To preserve its crispiness, store it in the refrigerator during hot weather. Just be sure to let it come to room temperature before serving for the best crunch.
This Cashew Brittle recipe is quick, easy, and packed with flavor. Whether you’re making it for a sweet treat or a homemade gift, it’s a sure way to satisfy your candy cravings!
