Brown Sugar Peanut Cashew Brittle

Brown Sugar Peanut Cashew Brittle

Sometimes it’s nice to combine a little sweet and salty. Brittle does just that! This take on the classic peanut brittle utilizes brown sugar and even a little maple syrup to add a taste sensation with just the right amount of sweet and salty. Most traditional brittles are made with only white sugar, but the brown sugar gives it a depth of flavor that is very nice. If you’ve got a hard candy or brittle lover on your list, then this recipe is the one for you!

What You’ll Need:
1 cup of organic cane sugar
1 cup of natural brown sugar
1 cup of corn syrup (Note: Light or dark works fine. Just make sure it doesn’t contain high fructose corn syrup.)
2 tablespoons of maple syrup
1 cup of water
1 pinch of sea salt
1 cup of peanuts
1 cup of cashews
2 tablespoons of unsalted butter
2 teaspoons of baking soda

In a very large stock pot melt sugars with corn syrup and maple syrup in water. Add salt once sugar is melted and cook to hard crack stage (Note: There is some debate out there as to where hard crack stage lies. Some say around 290 F and others say closer to 300-301 F. My candy thermometer falls in the latter category so I cooked this to around 301 F.)

When the sugar mixture reaches around 245 F then add the nuts and continue to cook, stirring frequently until you reach hard crack stage. (Note: If you don’t stir this you’ll end up with a scorched mess. Keep a close eye on the mixture!)

Once mixture reaches hard crack stage remove from heat and immediately add butter stirring to melt.

When the butter is almost completely melted add the baking soda and stir quickly. It’ll foam and fizz. Don’t be surprised if you’ve never made brittle before.

Spread mixture out onto two cookie sheets that are covered with silicone baking sheets or buttered using a spatula or wooden spoon until thinly spread. Let cool and harden and break into pieces.

Brown Sugar Peanut Cashew Brittle

Notes: You can use any type of nut that you want. You can use one nut or a mixture. It’s completely up to you. I’ve done this with peanuts and cashews in the past, but almonds, macadamia nuts, etc. would work just as well.

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