Maple Cashew Brittle Recipe

Crunchy, buttery, and full of flavor, maple cashew brittle is a simple sweet treat that takes just 15 minutes to make. This classic candy originated in Eastern Europe but became popular across North America as maple syrup became more widely available.

According to Ksenia Prints of At the Immigrant's Table, though store-bought brittle can be overly sweet and lack texture, homemade brittle is easy to customize to your taste. The secret is cooking the syrup to just the right temperature before adding the nuts — too hot and it will burn, too cold and it won't set properly. With a candy thermometer and a watchful eye, anyone can make this delicious brittle at home.

Unlike the usual peanut brittle, we chose to flavor this recipe with maple syrup and to make it with luxe cashews. These milky-fleshed nuts add protein and crunch, while the maple syrup provides a touch of earthy sweetness. Flaky sea salt on top adds the perfect, savory contrast that will leave your mouth tingling long after the last brittle piece is gone. This easy brittle recipe requires just seven ingredients you likely already have on hand. In practically no time, you'll have a batch of crunchy, nutty candy to snack on or to gift to your friends and family.

Line a baking sheet with parchment paper.

In a large saucepan, combine the sugar, maple syrup, corn syrup, and butter.

Cook over medium-high heat until the mixture reaches 300 F, stirring constantly.

Remove from heat and stir in baking soda. The mixture will bubble up.

Quickly stir in the cashews.

Pour onto the prepared baking sheet and spread into an even layer.

Sprinkle with flaky sea salt and let cool for 30 minutes.

Cut or break into pieces, then serve immediately or package in an airtight container.

Determining when the sugar mixture has hit the target temperature of 300 F is critical for maple cashew brittle. The ideal way is to use a candy thermometer clipped to the side of the saucepan, watching closely as the temperature climbs to exactly 300 F. You can also do a cold water test — drop a bit of the hot syrup into ice cold water and it should harden into brittle, solid threads that break when bent, signaling that it has reached the hard crack stage. Observe the color, as well, as the syrup will slowly darken from light golden to a deeper amber as it cooks. When it's a medium amber shade, it's nearly ready. Listen for the bubbles — at 300 F they will rise quickly to the surface and then suddenly subside. Also, pay attention to light cracking or popping sounds indicating that the water is evaporating and the sugar concentration is rising. These noises will speed up right before it's finished. It takes about 5–8 minutes to reach 300 F, so if all else fails, watch the clock carefully. Using these visual, auditory, and time-based cues will ensure that your brittle syrup is properly cooked.