Cashew Brittle Recipe – Easy Indian Sweet for Desserts

Last Updated on 4 months by Neha Deshmukh

Cashew Brittle Recipe – Easy Indian Sweet For Desserts

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets, but sometimes want something a little quicker to whip up than traditional mithai, then you have to try this cashew brittle. It’s crunchy, buttery, and utterly addictive. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s surprisingly easy, and the perfect little treat to enjoy with a cup of chai.

Why You’ll Love This Recipe

This cashew brittle is a winner for so many reasons. It’s ready in under 15 minutes, requires just a handful of ingredients, and delivers maximum flavor. Plus, it’s a fantastic way to use up any cashews you have lying around. It’s a delightful little something to satisfy your cravings, or a beautiful homemade gift for friends and family. Honestly, who doesn’t love a good brittle?

Ingredients

Here’s what you’ll need to make this delicious cashew brittle:

• 10-12 cashews (approximately 50g)
• 2 tablespoons unsalted butter (30ml)
• 4 tablespoons sugar (50g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Cashews: Choosing the Right Quality

You want to use good quality cashews for the best flavor and crunch. I prefer using whole cashews, but broken pieces work just fine too – they’re often more affordable! Just make sure they’re fresh and not stale.

Butter: Salted vs. Unsalted & Clarified Butter (Ghee) Option

I recommend using unsalted butter so you can control the overall sweetness. If you only have salted butter, just reduce the amount of sugar slightly. For an even richer, more authentic Indian flavor, you can substitute the butter with 2 tablespoons of clarified butter (ghee)! It adds a beautiful nutty aroma.

Sugar: Types of Sugar & Their Impact on Texture

Granulated sugar is what we’re using here. It creates a lovely, classic brittle texture. You can experiment with other sugars, but it will affect the final result. Brown sugar will give a slightly softer, chewier brittle, while powdered sugar isn’t recommended as it can burn easily.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t be intimidated by caramel – it’s easier than you think.

1. First, coarsely crush the cashews. You can use a mortar and pestle for a rustic texture, or a food processor if you want them a bit finer. Don’t over-process them into a powder, though!
2. Line a plate with parchment paper, or lightly grease it with butter or oil. This is super important, otherwise your brittle will stick like crazy.
3. In a pan, melt the butter over low heat. Once melted, add the sugar and stir until combined.
4. Now, this is where you need to pay attention. Cook the butter-sugar mixture on low heat, stirring occasionally. It will bubble and change color. Keep stirring! You want it to turn a beautiful amber-brown color – this is the “hard ball stage”.
5. To test if it’s ready, drop a tiny bit of the caramel into a glass of cold water. If it solidifies and snaps when you try to break it, you’re good to go!
6. Quickly mix in the crushed cashews into the hot caramel. Work fast, as the caramel will start to harden.
7. Pour the mixture onto the prepared plate and spread it out evenly. Let it cool completely – this usually takes about 30 minutes.
8. Once hardened, break the brittle into pieces and crush coarsely if desired. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe foolproof:

Achieving the Perfect Caramel Color

Don’t rush the caramel! Low and slow is the key. The amber-brown color is what gives the brittle its flavor and texture. If it’s too light, it will be sticky. If it’s too dark, it will burn.

Preventing Crystallization of Sugar

If sugar crystals start to form on the sides of the pan, brush them down with a wet pastry brush. This will help prevent the entire mixture from crystallizing.

Working Quickly with the Hot Caramel

Caramel gets hard fast. Have everything ready to go before you start – your plate lined, cashews crushed, and your stirring spoon at the ready.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cashew Brittle

Simply substitute the butter with a vegan butter alternative. Make sure it’s one that melts well and has a similar fat content.

Gluten-Free Cashew Brittle

This recipe is naturally gluten-free! Just double-check that your butter and any additions are also gluten-free.

Spice Level Variation: Adding a Pinch of Cardamom or Chili

My friend Priya loves adding a pinch of cardamom powder to her brittle for a warm, fragrant flavor. I’ve also experimented with a tiny pinch of chili powder for a sweet and spicy kick!

Festival Adaptations: Diwali & Holiday Gifting

This brittle makes a beautiful and thoughtful gift. Package it in small cellophane bags tied with ribbon for a festive touch. It’s especially popular during Diwali!

Serving Suggestions

Honestly, this brittle is delicious on its own! But it’s also amazing crumbled over ice cream, yogurt, or even stirred into oatmeal. It’s a great addition to a dessert platter, or just a little something to enjoy with your afternoon tea.

Storage Instructions

Store the cashew brittle in an airtight container at room temperature. It should stay fresh for up to a week, but let’s be real, it probably won’t last that long!

FAQs

Got questions? I’ve got answers!

What is the “hard ball stage” and how do I test for it?

The “hard ball stage” is a temperature and consistency reached when making caramel. The water test is the easiest way to check – a small drop of caramel dropped into cold water should form a hard, brittle ball.

Can I use other nuts instead of cashews?

Absolutely! Almonds, pistachios, or even peanuts would work beautifully.

How can I prevent the brittle from becoming sticky?

Make sure you cook the caramel to the correct “hard ball stage” and store the brittle in an airtight container. Humidity can also cause stickiness, so avoid storing it in a damp place.

What is the shelf life of homemade cashew brittle?

Homemade cashew brittle will stay fresh for up to a week when stored properly in an airtight container at room temperature.

Can this brittle be made ahead of time for gifting?

Yes! You can make it a few days in advance and store it in an airtight container. It actually gets a little more flavorful as it sits.