Recipe: Best-Ever Nut Brittle
Print this pageThough a little late for holiday cookies, this is a fantastic nut brittle recipe that I had to share! It isn’t health food but it is delicious and a fun splurge. I had never made candy before but this year decided to splurge and gifted a bunch of brittle to friends and family.
The primary things to keep in mind to make this recipe are: you need a candy thermometer and the salt (use a specialty salt if you can!) added at the end really does add that extra punch to the brittle! You can use any type of nut you would like, this year I made the brittle with cashews but almonds, peanuts, anything would be wonderful. Be sure to spread the brittle as quickly as possible as you poor onto the parchment or other pan – it begins to harden more quickly than you expect. 
Ingredients:
- 2 cups sugar
- 1/2 cup water
- 1 stick unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
- Fleur de sel or crushed Maldon sea salt
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, about 10 minutes.
- Remove from the heat and carefully stir in the baking soda. The mixture may bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet (or other baking sheet lined with parchment paper).
- Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt.
- Let cool completely, about 30 minutes. Break the brittle into large shards.
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