A delicious twist on a classic sweet with a savory Chicharron component.


  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 tsp. Chicharron Salt, divided
  • 1/4 cup water
  • 1 cup cashews
  • 2 Tbsp. butter, softened
  • 1 tsp. baking soda


This recipe was adapted from Amanda's Mom's Best Peanut Brittle Recipe on Allrecipes.com.


Grease or line a baking sheet with parchment paper. In a 2-quart saucepan over medium heat, dissolve sugar, corn syrup, 1/2 tsp. Chicharron Salt, and water. Stir in cashews. Using a candy thermometer, bring the mixture up to 300 degrees. Remove from heat and immediately stir in butter and baking soda. Quickly pour onto prepared bakingsheet. Spread using a wooden spoon or use 2 forks to lift and pull the hot brittle into a rectangle. Sprinkle on remaining Chicharron Salt. Let cool completely, then break into pieces to serve. Store at room temperature.


About 10 servings

Thanks To

Adapted from Moms Best Peanut Brittle on Allrecipes

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Chicharron Salt - 6oz Bottle $9.95



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