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I think this is the busiest that I have EVER been over the holidays! I always have something going. It has been exhausting to say the least and I even fell asleep at the computer last night. Today has been just as busy but my son wanted to go on a date with me to see The Hobbit. I always try to put my family first despite all of life demands so I agreed to take him. I got out of my yoga pants and wore something nice and even curled my hair! I was hoping to sneak in a nap during the movie but I actually loved it! We had so much fun together and it was great having one on one time. It makes writing this post late at night now quite as bad. 😉
With life as crazy as it is I have been all about quick and easy treats that look like I spent all day in the kitchen. This brittle was made right in the microwave and I couldn’t believe how easy it was. It tasted just like I slaved hours over the stove making this with a candy thermometer. Nobody would ever know!
You can substitute this recipe with peanuts of course, but I am obsessed with cashews. I couldn’t stop munching on this as soon as it cooled and everyone loved it!
Recipe from Kraft
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Easy Microwave Cashew Brittle
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1 cup cashews chopped
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Generously butter a cookie sheet and set aside. In a microwave safe bowl (make sure it is microwave safe! I assumed my first bowl was and it melted a hole through the bottom!) add the sugar and corn syrup and mix. Put in the microwave and cook for 3 minutes. Stir. Put back into the microwave and cook for an additional 3 minutes. The mixture should start looking like an amber color.
- Stir in the cashews. Cook for an additional 3-5 minutes. I suggest checking after each minute. If the color looks golden brown then it is good to go. I cooked my first batch too long the first time and it burnt some of the nuts.
- Once the mixture is a golden brown, remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda. It will start to foam and become thick.
- Spread the mixture on the buttered baking sheet and allow to completely cool. Break into pieces. Can be stored at room temperature in an airtight container for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.