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Nutty for Christmas!

I always make almond toffee for the holidays. This year, I decided to try two other candy recipes using my favorite nut...cashews!

Five-Spice Cashew Brittle

*If you can't find Chinese 5-spice powder, substitute 1/4 t. of each: ground cinnamon, ground cloves, ground ginger, and ground anise seeds, then add a pinch of salt and pepper. This combination, used in Chinese cooking incorporates tastes of sweet, sour, bitter, savory and salty. It is an interesting mix of flavors for candy!

12 oz. raw cashews
3 c. sugar
2 T. light corn syrup
1 1/2 t. Chinese 5-spice powder
1/2t. salt

Preheat oven to 350. Spread cashews on a cookie sheet and roast until golden (about 8 minutes)

Generously butter a parchment-lined baking sheet.

Combine sugar, corn syrup and 1 cup water in a medium saucepan over medium heat. Stir just until sugar is dissolved (4-5 min.) Increase heat to high, and boil without stirring until syrup is amber colored (330 on a candy thermometer) (about 15-20 min.). Remove from heat, and working quickly, stir in spice, salt and warm cashews. Spread in buttered pan using offset spatula to make single flat layer. Chill for at least an hour, then break into pieces.


My favorite: Buttery Cashew Brittle

2 c. butter
2 c. sugar
2 T. light corn syrup
2 T salt
1/2 c. water

Combine all ingredients, except cashews, in a saucepan over medium heat. Spread cashews in a single layer on a well-buttered parchment-lined cookie sheet. Let sugar mixture boil (stirring occasionally) for about 18-20 minutes, until foamy and caramel colored. Pour over cashews, chill and break into brittle.

I'm still sleepy at 7 a.m., but THAT's when I usually start baking. After coffee, of course!

Comments (3)

Love cashews so this would be perfect for me. Happy holidays to you also :)


Did I miss something - how many cashews in the buttery cashew brittle? Probably won't get to try either this year but there's always next year ...


OOOppps, Kim you're right!
12 oz. or 1 Trader Joe's bag!

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