Chockful of Nuts Brittle
Indulge in the irresistible crunch of Chockful of Nuts Brittle, a delightful homemade candy brimming with an irresistible mix of salted peanuts, pecans, cashews, and almonds. This classic treat combines the buttery richness of caramelized sugar with the perfect balance of sweet and salty flavors. The recipe features simple ingredients like granulated sugar, light corn syrup, and vanilla extract, coming together to create a glossy, golden brittle that shatters with the perfect snap. A touch of baking soda gives it a light, airy texture, while the medley of nuts adds layers of textures and bold, roasted flavors. Perfect for holiday gifting, party snacks, or indulging your sweet tooth, this nutty brittle is easy to prepare and can be made ahead to enjoy all week. Whether you're a seasoned candy maker or a beginner, this recipe is sure to add a sweet and savory crunch to your dessert repertoire!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Water
- 4 tablespoons Unsalted butter
- 0.5 cup Salted peanuts
- 0.5 cup Pecans
- 0.5 cup Cashews
- 0.5 cup Almonds
- 0.5 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
Prepare a large baking sheet by greasing it with butter or lining it with parchment paper. Set it aside.
In a large, heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir the mixture over medium heat until the sugar has dissolved completely.
Clip a candy thermometer to the side of the saucepan, ensuring the tip is immersed in the liquid but not touching the bottom of the pan.
Increase the heat to medium-high and stop stirring. Allow the sugar mixture to boil until it reaches 290°F (soft crack stage), approximately 15-20 minutes.
Once the mixture reaches 290°F, add the unsalted butter and stir until fully melted and incorporated. Keep the mixture boiling.
When the temperature reaches 300°F (hard crack stage), quickly stir in the peanuts, pecans, cashews, almonds, and salt. Mix thoroughly to ensure all the nuts are coated in the caramel.
Remove the saucepan from heat and immediately stir in the baking soda and vanilla extract. The mixture will bubble and lighten in color—work quickly at this stage.
Carefully pour the hot brittle mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer as thinly as possible.
Allow the brittle to cool completely, about 1 hour. Once hardened, break it into pieces.
Store the brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 210 mg | 9% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 49.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
