Introduction

If you’ve ever wanted to master a homemade candy that feels indulgent yet surprisingly easy to make, you’re going to love this buttery cashew crunch. With its golden caramelized sugar base, a touch of butter for richness, and toasted cashews for a satisfying nutty bite, this recipe combines texture and flavor in every single shard. The end result is a crisp, glossy candy that’s equally perfect for holiday gifting, afternoon snacking, or adding to dessert trays.

This recipe uses simple ingredients—sugar, corn syrup, cashews, and butter—but the transformation into crunchy, sweet perfection is nothing short of magical. Whether you’re a seasoned candy maker or a first-time confectioner, you’ll find this recipe approachable and rewarding.

My recipe story

My journey with cashew crunch began years ago when I wanted to recreate a nostalgic treat my grandmother used to make around the holidays. Her brittle-like candies were always loaded with peanuts, but I decided to swap them out for cashews one day—and it was a revelation. Cashews add a creamier, buttery undertone that pairs beautifully with caramelized sugar.

Since then, I’ve made this recipe countless times, refining the balance of sweetness, crunch, and nuttiness. It has become one of those go-to sweets I make not just for Christmas, but whenever I want a quick yet impressive treat to share. The best part? People are always amazed it’s homemade.

💡 Why You’ll Love This Recipe

Made with only four simple, pantry-friendly ingredients.
The toasted cashews add a rich, buttery nuttiness that elevates the candy.

Quick to prepare—ready in under 30 minutes.
Perfect for gifting during the holidays or packaging up for parties.
No fancy equipment required—just a saucepan and baking sheet.

Ingredient breakdown

This recipe may look deceptively simple, but each ingredient plays a vital role in achieving the perfect texture and flavor. Let’s take a closer look:

Granulated sugar: The backbone of the recipe. Sugar caramelizes into that golden, crunchy structure we love. It’s essential to let it dissolve evenly for a smooth candy finish.

Light corn syrup: This is not just about sweetness—it prevents the sugar from crystallizing, keeping your cashew crunch glossy and smooth instead of grainy. It also gives the candy a subtle chew.

Cashew halves: Roasting or lightly toasting the cashews beforehand enhances their natural nuttiness, making the crunch more flavorful. Cashews are softer than some nuts, so they provide a nice contrast to the hard caramel.

Unsalted butter: Just a tablespoon goes a long way here. It rounds out the flavor, giving the candy richness while also helping with texture and shine.

Equipment you’ll need

Heavy-bottomed saucepan

Wooden spoon or heatproof spatula
Measuring cups and spoons
Baking sheet lined with parchment or a silicone mat

Oven mitts for handling hot sugar
Optional: candy thermometer for precision

Step-by-step directions

Prepare your baking sheet: Line a baking sheet with parchment paper or a silicone mat. This will prevent sticking and make cleanup much easier. Place it somewhere flat and heat-safe since you’ll be pouring hot candy onto it later.

Toast the cashews: If your cashews aren’t already roasted, spread them on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until lightly golden. This step deepens their nutty flavor and ensures they stay crunchy once coated in sugar.
Cook the sugar mixture: In a heavy-bottomed saucepan, combine the granulated sugar and light corn syrup. Heat over medium, stirring gently until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to bubble steadily.
Monitor the color: Continue cooking until the syrup turns a rich amber color. If using a candy thermometer, you’re aiming for the hard crack stage (around 300°F/150°C). Be patient—rushing can cause burning or uneven cooking.

Add the cashews and butter: Once your syrup reaches the right stage, quickly stir in the roasted cashews and butter. Work swiftly but carefully—the mixture will be extremely hot and thick.
Spread onto baking sheet: Immediately pour the mixture onto your prepared baking sheet. Use a spatula to spread it thinly and evenly. Don’t worry about perfection—the rustic look is part of the charm.
Cool and break: Allow the candy to cool completely at room temperature. Once hardened, break it into shards with your hands or a kitchen mallet. Store in an airtight container.

Variations & substitutions

This cashew crunch recipe is wonderfully versatile. Here are some easy ways to make it your own:

Swap cashews for almonds, peanuts, or pecans for different flavor profiles.

Add a sprinkle of sea salt on top while the candy is still warm for a sweet-salty twist.
Mix in a teaspoon of vanilla extract right after removing from heat for extra aroma.
Drizzle cooled pieces with melted dark chocolate for a decadent finish.

Use honey or maple syrup in place of corn syrup for natural sweetness (though texture may vary).

💡 Expert Tips & Troubleshooting

Always use a heavy-bottomed saucepan to prevent scorching.
If crystals form on the sides of the pan, brush them down with a damp pastry brush.

Don’t over-stir once the sugar dissolves—this can cause graininess.
Work quickly when spreading the candy—it hardens fast.
Use a candy thermometer if you’re new to candy-making for more precise results.

Storage, freezing & make-ahead

Cashew crunch stores beautifully, making it perfect for prepping ahead. Once completely cooled, store pieces in an airtight container at room temperature. They’ll stay fresh for up to two weeks. To extend shelf life, keep the container in a cool, dry spot away from humidity, as moisture can cause the candy to soften.

If you’d like to freeze cashew crunch, place shards in a freezer-safe bag with parchment paper between layers to prevent sticking. Freeze for up to three months, and thaw at room temperature before serving.

Serving ideas & pairings

This candy isn’t just for nibbling on its own—it’s incredibly versatile. Here are some fun ways to enjoy it:

Break into small chunks and sprinkle over ice cream for added crunch.
Pair with a cheese board for a sweet-and-savory balance.
Package in cellophane bags or jars for festive gifts.

Crumble into cookie dough or brownie batter for an extra treat.
Serve alongside coffee or tea as a sweet pick-me-up.

FAQ

Can I make this without corn syrup?
Yes, but the texture may differ. Honey or maple syrup can work, though they tend to make the candy slightly chewier.

Do I need a candy thermometer?
It’s helpful but not required. Watch for a deep amber color to know when the sugar has reached the hard crack stage.

Why did my candy turn grainy?
This usually happens if the sugar crystallized. Avoid over-stirring and be sure to dissolve sugar fully before boiling.

Can I double the recipe?
Yes, but use a larger saucepan and be extra careful when pouring the hot mixture onto your baking sheet.

Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free, making it safe for those with sensitivities.

Final thoughts

This buttery cashew crunch is proof that with just a handful of ingredients, you can create something spectacular. It’s sweet, nutty, and perfectly crisp—ideal for satisfying candy cravings or impressing guests with a homemade treat. Once you try it, you’ll see why it quickly becomes a household favorite. Whether you’re making it for the holidays, gifting it to friends, or just treating yourself, this recipe delivers every time. Give it a try and prepare to fall in love with this irresistible cashew candy!