Quick Snack Cashew Ginger Brittle

By Nelupha Koka (Instagram @the_kokas)

Cashew Ginger Brittle

This brittle reminds me of achchi’s (grandmother) “kaju pani” we loved growing up. We kicked it up a notch with fresh ground ginger which brings a surprising twist to this decadent treat.


  • 1 cup raw cashews, halves separated
  • ¾ cup jaggery
  • 3 tsp water
  • 1 tsp butter
  • 1 tsp ground ginger

Special equipment

  • Baking sheet, any size, greased
  • Bowl of cold water
  • Piece of parchment paper, cut to the size of your baking sheet – grease one side of the paper with butter
  • Rubber spatula
  • Rolling pin


  • Add cashews to a dry pan and toast on medium heat, tossing frequently, until golden brown and crisp. Take off heat and spread out on a kitchen towel to cool completely.
  • Return pan to medium heat, add jaggery and water and bring to a boil. Stir well until the jaggery is dissolved.
  • Continue to cook, stirring constantly, until the mixture thickens, about five minutes.
  • Test for doneness at the five-minute mark: Add a drop of the cooked jaggery mixture into a bowl of cold water. If it hardens and sinks to the bottom, it is ready. If the drop dissolves in water, it must be cooked longer.
  • Remove from heat and stir in ground ginger.
  • Add the toasted cashews and mix until all the nuts are evenly coated.
  • Pour mixture onto greased baking tray and spread out as evenly as possible using a rubber spatula.
  • Place the piece of parchment paper, greased side down, on top of the mixture. Using either a rolling pin or your hands, gently spread out the mixture to about 1/2 inch thick. Remove the paper and let cool.
  • Cut into squares or break into rough pieces for serving.

Store in an airtight container at room temperature for up to two weeks.

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Ayubowan! My name is Nelupha. I was born and raised in Sri Lanka until I was a teenager and now live in the US. Hotelier by trade and die hard Sri Lankan Ammi (mom) by… I love sharing my passion for food, travel, culture and family with others. Blessed with a desire to create and iterate, combined with passion for bringing people together, I use these opportunities to showcase my instincts. As Giada says, food brings people together, on many different levels. It’s nourishment of the soul and body: it’s truly love.

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