Nut Brittle
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
16
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Course
Dessert
Nut Brittle
Description
Nut Brittle is a classic candy made by cooking sugar, corn syrup, salt, and water to 300°F, the hard crack stage. Mixed chopped salted nuts are incorporated early in the cooking process, infusing the candy with nutty flavor. Once the proper temperature is reached, the hot mixture is removed from heat, then butter, pure vanilla extract, and baking soda are swiftly stirred in. The baking soda causes slight foaming, adding a lightness to the brittle's texture.
The hot candy is spread onto a silicone mat or parchment-lined baking sheet in a flat rectangle to cool and harden. When fully cooled at room temperature, it is snapped into irregular pieces for serving. The brittle has a firm, crisp texture with a balance of caramelized sweetness and savory nuts.
This candy can be stored in an airtight container at room temperature, maintaining its crispness for days or weeks. Because the cooking process moves quickly, it’s important to organize ingredients beforehand and work efficiently.
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 cup mixed nuts coarsely chopped, salted
- 2 tablespoons butter room temperature, salted, Challenge brand
- 1 teaspoon vanilla extract pure
- 1 teaspoon baking soda
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- Since this recipe moves quickly, I recommend you measure out and organize your ingredients before you start the cooking process.
- In a heavy 2-quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.
- Add in mixed nuts and stir until combined.
- Place a candy thermometer into the mixture and continue cooking, stirring frequently until temperature reaches 300°F.
- Immediately remove saucepan from heat and quickly stir in butter, vanilla, and baking soda.
- Immediately pour the mixture onto the prepared baking sheet. Using a rubber spatula, spread the mixture into a rectangle about 14x12 inches.
- Cool completely at room temperature.
- Snap candy into pieces and store in an airtight container at room temperature.
User Reviews
Overall Rating
4.4
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