Sesame cashew brittle is a fun take on a classic candy. Cashews are covered in a crunchy (but not 'break-your-teeth' crunchy) caramelized sugar mixture and topped with toasted sesame seeds for an amazing sweet and savory dessert.
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Sesame Cashew Brittle

Sesame cashew brittle is a fun take on a classic candy and perfect for gifting! Cashews are covered in a crunchy (but not ‘break-your-teeth’ crunchy) caramelized sugar mixture and topped with toasted sesame seeds for an amazing sweet and savory dessert. 
Course Candy
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 (estimated)
Calories 127kcal
Author Alyssa

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 1/2 cups cashews
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 1/2 tbsp toasted sesame seeds

Instructions

  • Grease a large baking sheet and set aside in a warm place (*see note).
  • In a saucepan (about 2 qt.), add brown sugar, granulated sugar, light corn syrup, salt, and water. Stir to combine. Also at this time I recommend portioning out your cashews, butter, vanilla extract, and baking soda into small containers so you can quickly add them later on during time-sensitive parts of the recipe.
  • Place the saucepan with the sugar mixture over medium heat and stir until the sugars dissolve. Add a candy thermometer to the saucepan and allow mixture to cook as the temperature rises, stirring often to ensure it doesn't burn. Once the mixture reaches 250 degrees F, add the cashews and stir frequently to evenly mix them in. Let cook until mixture just reaches 300 degrees F, stirring frequently so the cashews to do not burn.
  • Once at 300 degrees F, immediately remove saucepan from the heat and stir in softened butter, vanilla extract, and baking soda. The color of the brittle will lighten and a lighter, airier texture will develop.
  • Pour mixture in an even layer onto greased baking sheet, slowly 'drizzling' brittle in a zig-zag pattern over sheet to allow it to fall in a mostly even, cohesive layer. Once all brittle has been added, hold the sides of the baking sheet and gradually tilt the sheet so the brittle can slowly spread out and form a roughly rectangular shape. While warm, sprinkle sesame seeds over top of brittle and carefully press to adhere.
  • Let sesame cashew brittle cool on the baking sheet completely before breaking into pieces.

Notes

To help the brittle maintain a malleable consistency for enough time to be laid in a thin-ish layer, I warmed my greased baking sheet in the oven as I was cooking the brittle on the stovetop. To do this, I heated the oven to 200 degrees F at the very start of the recipe. Once it hit 200 I shut the oven off and placed the baking sheet inside the now-off but still warm oven. I kept it in there until I needed it, and was happy with how warm it was.
The cook time for this recipe may vary depending on your stove, so it's important to follow your thermometer when it hits 250 and 300 for continuing with the next steps. I have an electric stove and I suspect it took my brittle a little longer to cook than others judging by the cook time estimates I've seen on other brittle recipes.
Adapted from allrecipes

Nutrition

Serving: 1piece | Calories: 127kcal | Carbohydrates: 18g | Protein: 1.7g | Fat: 6.3g | Saturated Fat: 1.7g | Cholesterol: 3mg | Sodium: 34mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 11.1g | Calcium: 10mg | Iron: 0.7mg