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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
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I lost a recipe I used for years but found this one. It’s perfect! Just a hint for chopping the cashews. Put them in a gallon zip lock bag and lay flat on counter. Use back of wooden spoon to break up the cashews.
Hi. I’d like to try this ‘coz I love cashews. May I know what temperature/microwave setting is best for this recipe?
Hello! All of the instructions for the ingredients are at the bottom of the post on the recipe card! 🙂
I’m sorry but this Is the Worst Written Recipe I’ve seen. Congratulations! Thanks for enlightening us with 50 years of experience in Microwave Safe bowls!
Hi Alyssa,
This sounds and looks delicious. I didn’t see the microwave wattage (mine is 700 watts); would the cooking time be the same or different (many microwave brittle recipes are suited for a 1,000 watt microwave).
I love the thickness and density of your brittle; it is most like the brittle that we are accustomed to.
Also, how would the addition of coconut flakes affect the outcome?
Thanks.
Coconut is a great addition! Start off adding a little bit at a time and seeing how it turns out. Then add more as you go.
the recipe says store up to 3 days…is that all..i was hoping to be able to make at least a week ahead. will it not keep longer than 3 days?
I have some that has kept for well over a week, and it was perfect. The only way I was able to get it to last that long, though, was by hiding it. It’s addictive, and if it’s in plain sight, I don’t think it will last long.
Love this recipe. No matter how I try to limit my sugar intake, I can’t help it I have a sweet tooth. This microwave cashew brittle might also be modified. Can I use peanuts instead?
I consider myself to be an accomplished cook, but I found this to be a disaster – self induced I’m sure. Next time, I will definitely use a silpat or parchment. I really, really liberally coated the cookie sheet with butter, but I have been chiseling away at this for half an hour now, and most of it is stuck. I had to throw away some utensils. Laughing at myself. It is delicious, and I will definitely rate it high…It just looked so easy but wound up being a pain. I now have it in the oven on ‘warm’ to see if I can pry some more pieces off of the tray. Trying the honey sesame chicken tonight, and I’m sure I’ll have better luck with that one. Your recipes look delicious Alyssa. I am not going to let this one hardship temper my future efforts! I also have the peanut ginger noodles on the menu for this week.
love this . will make you fat if you eat to much but then it is a good way to go . so i can say this is to die for . just saying .