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White Chocolate Cashew Brittle

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“This is my version of See's White Chocolate Cashew Brittle (since I refuse to pay money for their original one!). It is very similar, although not quite as pretty as their finished product. I usually triple the recipe as I have larger baking sheets with sides (13x18). The shattered smaller pieces make for great additions to brownies and sprinkled over sundaes. Keep in mind during the cooking process, you'll be tempted to speed things up by increasing the temperature...just tell yourself "no". Keep it at medium heat and make "It's worth it" your mantra. It usually takes about 45 minutes to complete the cooking process.”
3hrs 9mins

Ingredients Nutrition


  1. Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out.
  2. This only takes a few minutes and will burn if left unattended.
  3. Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts.
  4. Combine the butter, sugar and water in a large heavy saucepan.
  5. Stir over medium heat until ingredients are combined.
  6. Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes).
  7. Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this).
  8. Let sit for about an hour.
  9. Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable.
  10. Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered.
  11. Once cooled, use a very sharp french knife and cut into 1" squares.

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