Cashew Brittle

Cashew Brittle

Today I want to talk about yet another delicious recipe from The Unofficial Harry Potter Cookbook called Any-Nut Brittle. According to the book, Any-Nut Brittle is from a scene in the third year at Hogwarts. Mrs. Wesley sends Harry lots of yummy treats, including nut brittle, but Harry barely notices these mouthwatering items when he sees the firebolt sent to him by a mysterious well-wisher. (See Harry Potter and the prisoner of Azkaban, Chapter II). You can use any kind of nut you like, but we used cashews, which was a great choice.

In my opinion, this nut brittle is truly mouthwatering and I love it so much. We made it to share with friends who were coming over for dinner, but I did not even want to share it because it was so good! Something that I realized about this nut brittle is that it is not as hard to make as some nut brittles, and it easily melts in your mouth unlike some nut brittles that I’ve had before.

This nut brittle is also pretty quick to make, and has easy steps; be sure to have an adult help you in the kitchen!

Cashew Brittle

Recipe adapted slightly from The Unofficial Harry Potter Cookbook.

Yields 1 pound


1 cup granulated sugar

1/2 cup golden syrup or light corn syrup

1/4 cup water

1/4 teaspoon sea salt

2 tablespoons unsalted butter

1 1/2 cups chopped toasted cashews (or any nut you like)

3/4 teaspoon pure vanilla extract

1/2 teaspoon baking soda


1. Grease a rimmed baking sheet and line it with parchment paper. Clip a candy thermometer to a saucepan that is at least 4 quarts.

2. Place the sugar, golden syrup or corn syrup, water, and salt in the saucepan and cook over medium-high heat, stirring occasionally, until the temperature reaches 280F.

3. Add the butter and nuts and continue cooking, stirring frequently, until the mixture reaches 300F.

4. Remove the pan from the heat and stir in the vanilla and baking soda (the mixture will bubble and expand a lot).

5. Pour the mixture into the prepared pan and spread it with an oiled spatula as much as you can; it should b e about 1/4-inch thick.

6. Cool completely before breaking into shards and eating.

7. Store in a covered container at room temperature.

So there you have it, friends! I hope that you enjoy making and eating this delicious Cashew Brittle. Thank you for reading, and check back often! 🙂


4 thoughts on “Cashew Brittle

  1. Rosie, this post is off the subject, but I want to make sure you know that you need to change your password for your blog. WordPress is one of the sites affected by the HeartBleed encryption flaw. Have Faith or Mike help you change your password. Love you. 🙂 -Aunt Gretchen

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