Dessert,  Recipes,  Vegetarian

Awesome Candy Alert: Cayenne and Cashew Brittle


Spicy brittle

I’m not big into candy; give me cake, pie or bread, or a good rice pudding instead.  However I’ve made this brittle at Christmas for years now, and it is always a big hit.  The cayenne makes a nice mild burn to counter the sweetness of the brittle.   Cayenne is good for you, too, as are cashews (no matter how creepy it is that cashews grow!), so it makes sense in some distorted way that this candy is good for you.  It is so easy, too. I have much less salt tolerance than the general American public.  If I eat out I find myself desperately thirsty for days.  The original recipe was made for high salt intake, but I have shown options on cutting it back.  You don’t need it, for the delight of the candy is in the burn with the sweet.  I also don’t like very hot (spicy) foods, but I like this.  Make some and try to share.

Cayenne and Cashew Brittle
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A yummy easy-to- make brittle with a slow spicy burn.
  • 2 cups unsalted roasted cashews, whole or pieces (you can use salted, but I don't)
  • 10 tablespoons (1¼ sticks) butter (if using salted cashews, use unsalted butter)
  • ½ cup sugar
  • ¼ cup packed light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon salt (optional)
  1. Butter a nonstick baking sheet and set aside.
  2. Combine all the ingredients in a large nonstick skillet.
  3. Stir mixture over low heat until the butter melts and the sugars dissolve.
  4. Increase heat to medium and boil.
  5. Stir constantly until mixture turns golden brown, thickens and masses together, about 5 minutes (if you cook it longer it won't be as shiny; too little and it will be soft but still yummy).
  6. Immediately pour candy out onto the prepared baking sheet and quickly spread evenly using a spatula to help.
  7. Cool completely.
  8. Break into pieces.
  9. Makes about 1⅓ pounds


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