Even a novice candy maker can create this nut brittle recipe. All you need is a well-watched candy thermometer and a few ingredients. This treat, being a much-loved holiday tradition, is always welcomed when your guests arrive with it as a gift.
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Nut Brittle is one of the most wonderful creations using boiled sugar. I found a recipe on Food & Wine website titled the "Best-Ever Nut Brittle" and I have to admit that after making it I agree with the author's title. The recipe is quite similar to most except it uses a little more butter. The brittle is a perfect crack and the extra butter seems to add some 'creaminess' to it. I use an extra 2 ounces of nuts than the recipe calls for - the most important part about nut brittle is the nuts (the extra 2 ounces consisted of shelled pistachios for extra color).
Safety precautions
Whenever boiling sugar one should use caution as mishaps can lead to injury. I suggest watching my step-by-step video before embarking on this recipe.
Top tips
- Measure your ingredients and prepare your work area before starting this recipe. It will take some time for the caramel to reach the 'hard-crack stage (300°) but everything moves fast after this.
- Use a mixture of salted, roasted nuts of your choice - almonds, pecans, pistachios, peanuts, walnuts, macadamia nuts, etc...
Pan preparation
You have a few options for preparing a pan to pour the brittle onto for cooling:
- Place a Silpat or other heat-proof mat on a 9" x 13" baking sheet.
- Lightly butter a 9" x 13" baking sheet.
Making the brittle
- The caramel will be heated to 300° Fahrenheit - obviously if this caramel comes in contact with your skin it can cause severe burns. Please use the utmost caution while making this recipe. Some people prefer to work with oven mitts when making.
- Combine granulated sugar, water, butter and corn syrup in a heavy-bottomed sauce pan.
- Begin heating over medium-high heat stirring occasionally until the mixture begins to boil.
- Take care to not get granules of sugar on the side of the pan. This may cause the caramel to crystalize. Should this occur, wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
- Continue to cook until the caramel reaches 300°. This will take 8 - 12 minutes.
- Remove from heat, add the baking soda and stir briefly. Use caution as the caramel may sputter.
- Add the nuts and stir quickly to ensure all nuts are coated with the caramel.
- Working quickly, pour the mixture onto a Silpat or other heat-resistant surface. Smooth the mixture with a spatula.
- Cool the nut brittle completely (about 40 minutes) and break into pieces.
Storage
Package the nut brittle in a cellophane bag tied with a pretty bow when giving as a gift. Sugar is crazy hydroscopic and and since this candy is made with a lot of sugar you want to keep humidity away from it.
FAQs
Place the nut brittle in an airtight container and store at room temperature. Keep the candy away from humidity. I do not recommend freezing the nut brittle as water crystals may form during defrosting.
This nutty brittle will last 6 - 8 weeks if properly stored in an airtight container.
Yes. The hot sugar syrup will be very runny without the nuts. Pour the syrup onto a rimmed sheet pan to keep the syrup contained.
📋 Recipe
The Perfect Nut Brittle Recipe
Equipment
- 1 Cookie Sheet Pan 9" x 13"
- 1 Parchment paper or silicone baking mat
- Measuring cups and spoons
- 1 Saucepan use a heavy duty saucepan to ensure even heat distribution
- 1 Heat-Resistant Spatula
- 1 Pastry brush
Ingredients
- 2 Cups Granulated Sugar
- ½ Cup Water
- 8 Tablespoons Unsalted Butter
- ⅓ Cup Corn Syrup (Dark or Light)
- ½ teaspoon Baking Soda
- 12 Ounces Roasted Nuts of your choice
Instructions
- Prepare a 9" x 13" sheet pan by lining with a silicone baking mat or parchment paper or lightly grease with butter.
- Combine granulated sugar, water, butter and corn syrup in a heavy-bottomed sauce pan.2 Cups Granulated Sugar, ½ Cup Water, 8 Tablespoons Unsalted Butter, ⅓ Cup Corn Syrup
- Begin heating over medium-high heat stirring occasionally until the mixture begins to boil.
- Wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
- Continue to cook until the caramel reaches 300℉ (149℃). This will take 8 - 12 minutes.
- Remove from heat, add the baking soda and stir briefly. Use caution as the caramel may sputter.½ teaspoon Baking Soda
- Add the nuts and stir quickly to ensure all nuts are coated with the caramel.12 Ounces Roasted Nuts of your choice
- Working quickly, pour the mixture onto prepared pan. Smooth the mixture with a spatula.
- Cool the nut brittle completely (about 40 minutes) and break pieces.
- Enjoy!
Hazel says
Once I got the time right, it did make brittle but the first time my candy themomerter was way off. I guess that one is history. But this time I used the old fashioned way of dropping a drip in cold water to test if it was brittle. The only problem is that adding the nuts cools it so it starts to set up before I could get it spread out. It’s brittle and tasty but it’s so thick, I had to use a hammer to break it up. Next time I’ll add the nuts while its still on the heat. Husbands favorite candy so I’ll probably be doing this a lot now he knows I can! 😀
Edward Jennings says
First class recipe, first class outcome. Many thanks
Sue-Tanya Mchorgh says
Tried the "Best-Ever Nut Brittle" with a tad more butter, and wow, the perfect crack and added creaminess are spot on. And kudos for the extra 2 ounces of pistachios—genius move for that extra pop of color!
dessertswithstephanie says
Sue-Tanya, Thank you for the feedback! So pleased you enjoyed the nut brittle.