Cashew Brittle made in the microwave! It couldn’t be easier, and it’s a fun twist on the classic peanut brittle.
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Several years back I made a recipe for Peanut Brittle, in the microwave! I usually whip up a batch of this easy candy at least once a year.
Recently at the grocery store I saw a bag of Cashew Brittle. It got me thinking how easy it would be to take that microwave Peanut Brittle recipe and make a Cashew version.
My husband is crazy about cashews. I mean, I love them too, but he could seriously devour an entire bag in a sitting without blinking.
That said, I did find a big bag of cashews that I hid in the back of the pantry. Comes in handy when you want to make this cashew brittle or these Toffee Cashew Cookies!
How to make Cashew Brittle Candy
A few tips about making this Cashew Brittle:
My microwave is 1500 watt (full power). Be sure to change your power level by reading the directions below carefully!
You’ll want to use a clean, microwave safe bowl when making this recipe. Be careful when removing the bowl from the microwave each time when stirring, this gets VERY HOT. Use hot pads or oven mitts.
Have your cookie sheet lined with parchment paper ahead of time. Once you pour the hot mixture onto the parchment paper, use a large knife (or frosting spreader) to smooth out the brittle to desired thickness. I like it to be thin enough that the cashews pop out to create texture!
Your bowl will be hard to clean. Sorry about that. Use VERY VERY HOT water to soak it, then use a scraper to crack out the brittle from the bowl. It will come clean, I promise!
Allow your brittle to sit out and harden at room temperature for about 2 hours. Once it’s hardened, use your hands or a clean kitchen hammer (or meat tenderizer) to break your brittle into pieces. Store in an airtight container for up to a week. ENJOY.
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Recipe originally published March 27, 2015