Salted Cashew Peanut Brittle ingredients and recipe from your local grocery store Save A Lot

Salted Cashew Peanut Brittle

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves Varies
Prep Time 5 minutes
Cook Time 20 minutes
2 cups Ginger Evans granulated sugar
½ cup water
½ cup (1 stick) Coburn Farms unsalted butter
⅓ cup Ginger Evans light corn syrup
½ tsp. Ginger Evans baking soda
1 cup Nutsome cashews, toasted
1 ½ cups Nutsome peanuts, toasted
Marcum sea salt



  1. Butter a large baking sheet pan and set to the side.
  2. In a large sauce pan, combine the sugar, water, butter and corn syrup. Bring to a boil.
  3. Cook over medium high heat, stirring occasionally, until mixture is light brown and registers 300°F on a candy thermometer, about 20 minutes.
  4. Remove from heat and stir in the baking soda; mixture will bubble.
  5. Stir in the nuts and immediately scrape the brittle onto the prepared pan. Use the back of a greased spoon or spatula to spread into a thin layer. Sprinkle with sea salt.
  6. Let cool completely, about 30 minutes, then break into large pieces. Store in an airtight container for up to 1 month.