Maple Cashew Brittle
Maple Cashew Brittle Image

Maple Cashew Brittle

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

36
pieces
10 min
PREP TIME
1 hr 25 min
TOTAL TIME

Ingredients

1 cup firmly packed brown sugar

3/4 cup maple-flavored syrup

1/4 cup Land O Lakes® Butter

1 cup lightly salted cashew halves

1/2 teaspoon baking soda

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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

70Calories
3Fat (mg)
<5Cholesterol (mg)
60Sodium (mg)
12Carbohydrates (g)
0Dietary Fiber
<1Protein (g)

Reviews

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  August 04, 2015

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.

— says Joe
Helpful?
Test Kitchen Comment August 05, 2015

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!

— says mallory
  January 31, 2014

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....

— says Kristi
Helpful?
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