Maple Cashew Brittle

Maple Cashew Brittle

This brittle combines maple-flavored syrup and cashews for a different twist on an old favorite.

10 min. prep time
36 pieces
242 Ratings


1 cup firmly packed brown sugar
3/4 cup maple-flavored syrup
1 cup lightly salted cashew halves
1/2 teaspoon baking soda


Combine brown sugar and syrup in 2-quart heavy saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil (4 to 9 minutes).

Add butter; continue cooking, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms a hard brittle strand (10 to 18 minutes).

Remove from heat; stir in cashews and baking soda. Immediately pour mixture onto large buttered baking sheet, spreading evenly to 1/8 to 1/4-inch thickness. Cool completely. Break into pieces. Store in airtight container.

Nutrition Facts (1 piece)

Calories: 70

Fat: 3g

Cholesterol: <5mg

Sodium: 60mg

Carbohydrates: 12g

Dietary Fiber: 0g

Protein: <1g

Recipe #11286©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

Wow. Just wasted 2 cups of cashews and a cup and a half of pure maple syrup. I think that's where I went wrong. Maybe the maple syrup instead of maple "flavored" syrup. After boiling and adding nuts and baking soda, it turned into something that resembles lumpy brown sugar. Nuts wouldn't stick. Just trying to prevent somebody from making same mistake. I'll try again when I get some maple breakfast syrup.
Test Kitchen Comment


Hi Joe, sorry to hear you had issues with this recipe. If the sugar mixture turned into lumpy brown sugar, the mixture could have been cooked too long. We have not tested the recipe with pure maple syrup, and that could affect the sugar content and how the mixture sets up. Hope you give it another try!
Posted August 05, 2015
I made this for Christmas and thought it was so good! I ate most of it myself because my husband has sensitive teeth and thought it was too hard for him. Next time I make it I will probably cook it to a lower temperature so it is not quite so hard. Other than that, for me, it was perfect and I had no problems with spreading it. Yum....
This recipe tasted great but had a little trouble when it came to spreading it out on a sheet. It went hard way to fast to spread out and I have made other brittles before and was able to spread it out in time. I give it three stars out of five due to the fact it did not spread to my liking.

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