Maple Cashew Brittle Recipe

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  • 1 cup granulated sugar
  • 1/2 cup pure maple syrup
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup roasted cashews, roughly chopped
  • 1 teaspoon baking soda


Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.

In a heavy-bottomed saucepan, combine the granulated sugar, maple syrup, water, and salt. Stir over medium heat until the sugar has dissolved.

Once the sugar has dissolved, stop stirring and allow the mixture to come to a boil. Insert a candy thermometer and continue to cook until the mixture reaches 300°F (hard crack stage). This will take about 10-15 minutes.

Once the mixture reaches 300°F, immediately remove it from the heat and stir in the butter, vanilla extract, and chopped cashews. Be careful, as the mixture will bubble up when you add these ingredients.

Quickly sprinkle the baking soda over the mixture and stir until well combined. The mixture will foam up.

Pour the hot mixture onto the prepared baking sheet and spread it out evenly using a spatula.

Allow the brittle to cool completely at room temperature. Once cooled, break it into pieces using your hands or a knife.

Store the Maple Cashew Brittle in an airtight container at room temperature for up to two weeks. Enjoy!

Note: Be careful when working with hot sugar as it can cause serious burns.

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