Microwave Cashew Brittle Recipes

Steps:

• Lightly butter a baking sheet with 1 teaspoon butter.
• Mix cashews, sugar, and corn syrup in a medium microwave-safe bowl. Microwave on high for 4 minutes. Remove, stir, and microwave for another 3 minutes. Remove and add 1 tablespoon butter, vanilla extract, and butter flavoring; stir to combine. Microwave for 2 minutes.
• Remove from the microwave and add baking soda; stir and fold until mixture is fluffy. Work quickly and spread mixture evenly on the prepared baking sheet. Let it sit until completely cooled. Break into pieces and keep in a airtight bag or container.

Steps:

• Mix sugar, salt and corn syrup in microwave safe bowl.
• Microwave for 3 minutes -15 seconds; Stir.
• Microwave 2 minutes. Mix in vanilla, butter and cashews.
• Microwave 1 minute; Stir in baking soda.
• Quickly turn out on onto a greased pan (or Silpat), using a silicone or greased spatula.
• Spread to 1 nut depth with off-set spatula.
• Cool and break into bite-sized pieces.

Steps:

• Spread butter onto a baking sheet.
• Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
• Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.

Steps:

• In 1 1/2 qt casserole, stir together sugar and syrup.
• Micro on high for 4 minutes.
• Stir in cashews.
• Micro on high 3-5 minutes only until light brown.
• Add butter and vanilla, blending well.
• Micro on high 1-2 minutes more.
• Nuts will be lightly browned and syrup very hot!
• Add baking soda and stir gently stir until light and foamy.
• Pour onto lightly greased cookie sheet.
• Cool 30-60 minutes.
• Break into small pieces and store in airtight container.
• NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.

Steps:

• Spread 1 1/2 tablespoons butter all over a rimmed baking sheet until heavily coated.
• Stir sugar and corn syrup together in a microwave-safe bowl. Microwave on high, uncovered, for 4 1/2 minutes. Stir and microwave for 3 minutes longer.
• Stir in cashews, 2 teaspoons butter, and salt. Microwave until mixture turns a light amber color, 1 minute to 1 minute 40 seconds; mixture will be very hot. Quickly stir in baking powder and vanilla extract until light and well mixed. Pour mixture onto the prepared baking sheet immediately and spread with a metal spatula.
• Place in the refrigerator until chilled, at least 20 minutes. Break into small pieces.

Steps:

• Spray cookie sheet and metal spatula with the cooking spray.
• In a 2-quart microwavable glass measuring cup or bowl stir sugar, corn syrup and salt with a wooden spoon until mixed.
• Microwave on High (100%) 7 to 8 minutes or until syrup is pale yellow.
• (CANDY SYRUP IS VERY HOT. HANDLE CAREFULLY; DO NOT TOUCH HOT MIXTURE.) Stir in nuts.
• Microwave 1 to 2 minutes or until nuts are lightly browned.
• Immediately stir in margarine, vanilla and baking soda until foamy.
• Quickly pour onto prepared cookie sheet; spread evenly with spatula.
• Cool; break into pieces.
• Store in tightly covered container.

Steps:

• Mix sugar and corn syrup together and cook on high for 4 minutes.
• Add peanuts mix well and cook on high for 3 minutes.
• Add butter and vanilla and cook on high for 2 minutes.
• Add baking soda and mix well, mixture will foam.
• Spread on well butter foil.
• when completely cooled break in to pieces.
• Store in air tight container.
• NOTE: Any type of nut can be used in place of the peanuts.