Hot and Sweet Nut Brittle
Indulge your taste buds with the perfect balance of heat and sweetness in this Hot and Sweet Nut Brittle! This crowd-pleasing treat combines the caramelized crunch of a classic brittle with a bold twist—crushed red pepper flakes add a spicy kick that complements the buttery sweetness of caramel. Raw mixed nuts, including pecans, almonds, and cashews, are roasted to bring out their rich, nutty flavors, then folded into the golden sugar mixture alongside a touch of vanilla for a fragrant finish. A hint of salt enhances the complexity of flavors, while baking soda ensures the perfect airy, crisp texture. Ready in just 30 minutes, this easy homemade candy is ideal for gifting, snacking, or impressing guests at your next gathering. Perfect for lovers of sweet and spicy combinations, this brittle is a flavorful twist on a traditional favorite!
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Recipe Information
Ingredients
- 1.5 cups granulated sugar
- 0.5 cups light corn syrup
- 0.25 cups water
- 2 tablespoons unsalted butter
- 2 cups raw mixed nuts (pecans, almonds, cashews, etc.)
- 0.5 teaspoons salt
- 0.25 teaspoons crushed red pepper flakes
- 1 teaspoons vanilla extract
- 1 teaspoons baking soda
Instructions
Line a large baking sheet with parchment paper or a silicone mat. Lightly grease it with butter or non-stick spray and set aside.
In a large, heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently to combine, and then heat over medium heat without stirring.
As the mixture heats, attach a candy thermometer to the saucepan. Cook until the mixture reaches 300°F (hard crack stage), about 10–12 minutes. Swirl the pan gently once in a while to ensure even cooking.
While the sugar mixture is cooking, roast the nuts (if not already roasted) in a dry skillet over medium heat for 3-5 minutes, until lightly golden and fragrant. Set aside.
When the sugar mixture reaches 300°F, quickly remove it from the heat and immediately stir in the butter, roasted nuts, salt, and red pepper flakes using a heatproof spatula or wooden spoon.
Stir in the vanilla extract and baking soda. The mixture will bubble and foam—stir quickly to combine but do not overmix.
Immediately pour the brittle mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer (be careful as the mixture is very hot).
Allow the brittle to cool completely at room temperature, about 20–30 minutes.
Once hardened, break the brittle into small pieces using your hands or the back of a spoon.
Store the brittle in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 438.3 g | 159% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 398.9 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1513 mg | 32% | |
*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.
