Cashew Bacon Brittle

A few years ago, I was at my parents house for the holiday.  I belonged to a meat club (don’t ask) at the time and was into adding meat (read bacon) to everything.  I threw a batch of cashew brittle together and added diced, thick-cut pancetta.  I have to admit, it was pretty awesome.  Later that night, I met with a few foodie (how I hate that word) friends and brought it to share.  Not only did they love it, but the owner of the bar said that he would sell it as a snack and said we should talk.  I giggled through the whole process and never called the owner (still kinda kicking myself).  Three years later, I’m playing with the recipe again, making a few self esteem adjustments,  and looking forward to adding it to edith +ethel’s offerings this year.

Cashew Bacon Brittle

Cashew Bacon Brittle

  • Servings: about 2lbs.
  • Print


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 cup butter
  • 3 cups cashews
  • 1 teaspoon baking soda
  • 6 strips of bacon, cooked until crisp and chopped (you can add as much or little bacon as you like)


In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°. When temperature is 280°, or soft-crack stage, add cashews. Stir constantly until hard-crack stage, 300°, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.  



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