Best No Bake Cashew Brittle Bars Recipes

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SHORECOOK'S CASHEW BRITTLE



Shorecook's Cashew Brittle image

Through the years I have always made peanut brittle, but when my hubby could no longer have peanuts, I replaced them with cashews. This is one of my biggest requests at Christmas. It makes a nice thank-you gift as well and is a hit at bake sales.

Provided by SHORECOOK

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 50m

Yield 15

Number Of Ingredients 7

1 tablespoon butter
1 ½ cups salted cashews
1 cup white sugar
½ cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Grease a baking sheet with 1 tablespoon butter.
  • Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl. Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
  • Stir 1 tablespoon butter and vanilla extract into cashew mixture. Microwave until hot, about 2 1/2 minutes more. Stir baking soda into cashew mixture until light and foamy. Spread mixture on prepared baking sheet. Cool completely and break into pieces.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 26.2 g, Cholesterol 4.1 mg, Fat 7.9 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 189.3 mg, Sugar 17 g

CASHEW BRITTLE



Cashew Brittle image

I like this quick and easy recipe because it doesn't require a candy thermometer. It also makes a wonderful gift for nut lovers on your list. -Rhonda Glenn, Prince Frederick, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3/4 pound.

Number Of Ingredients 6

2 teaspoons butter, divided
1 cup sugar
1/2 cup light corn syrup
1 to 1-1/2 cups salted cashew halves
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a baking sheet with 1 teaspoon butter., In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy., Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 184 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT CASHEW BRITTLE



Coconut Cashew Brittle image

This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 pounds.

Number Of Ingredients 8

2 tablespons plus 1 cup butter, divided
2 cups cashew halves
2 cups sweetened shredded coconut
2 cups sugar
1 cup light corn syrup
1/2 cup plus 1 teaspoon water, divided
2 teaspoons vanilla extract
1-1/2 teaspoons baking soda

Steps:

  • Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

BROWN SUGAR CASHEW BARS



Brown Sugar Cashew Bars image

Feed a crowd with a rich bar cookie that's 1, 2, 3 easy!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 13

1/2 cup packed brown sugar
2/3 cup butter or margarine, softened
1/2 cup corn syrup
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup corn syrup
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
1 teaspoon vanilla
1 can (9.5 ounces) cashew halves and pieces

Steps:

  • Heat oven to 350°F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening, or line with aluminum foil. In large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and the egg with spoon. Stir in flour and salt. Spread in pan. Bake 18 to 20 minutes or until light golden brown.
  • In 1 1/2-quart saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat, stirring constantly, until sugar is dissolved. Stir in 1/4 cup butter and the whipping cream. Heat to boiling over medium heat; remove from heat. Stir in 1 teaspoon vanilla.
  • Sprinkle cashews over crust. Pour cooked mixture over cashews; spread evenly. Bake 15 to 20 minutes or until light brown and set. Cool completely, about 1 hour. For bars, cut into 10 rows by 6 rows.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg

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