The Perfect Nut Brittle Recipe
A crisp, yet buttery, brittle that is loaded with a multitude of nuts!
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!
Video
Notes
Please use extreme caution when making the brittle. Contact with skin may cause severe burns
Nutrition
Calories: 260kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 13mgSodium: 38mgPotassium: 115mgFiber: 2gSugar: 27gVitamin A: 158IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
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