Nut Brittle
Crunchy, golden, and irresistibly sweet, this homemade nut brittle is a classic confectionery treat that’s perfect for the holidays or any time you crave a delightful snack. Made with a simple yet luscious combination of granulated sugar, light corn syrup, and rich butter, this recipe reaches the perfect hard-crack stage for that satisfying snap in every bite. Packed with 200 grams of mixed nuts—or your choice of peanuts, almonds, or cashews—it delivers a nutty, caramelized flavor that's elevated with hints of vanilla and a touch of salt for balance. With just 10 minutes of prep time and a short 20-minute cook time, this quick, crowd-pleasing candy is as fun to make as it is to eat! Serve it as a crunchy sweet treat, wrap it up as a gift, or store it for up to two weeks for a decadent snack on demand.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 120 milliliters Light corn syrup
- 60 milliliters Water
- 30 grams Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 200 grams Mixed nuts (or nuts of choice, such as peanuts, almonds, or cashews)
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Lightly grease the surface to ensure the brittle doesn’t stick.
Combine the granulated sugar, light corn syrup, and water in a medium-sized, heavy-bottomed saucepan. Stir gently to combine before heating.
Place the saucepan over medium heat and cook the mixture without stirring. Allow it to come to a boil. Swirl the pan occasionally to ensure even cooking, but do not use a spoon to stir.
Attach a candy thermometer to the saucepan. Continue cooking until the mixture reaches 150°C (300°F), also known as the hard-crack stage. This will take about 10–15 minutes.
Once the temperature is reached, immediately remove the pan from heat and quickly stir in the butter, salt, baking soda, vanilla extract, and mixed nuts. The mixture will foam and bubble slightly as you stir.
Working quickly, pour the hot mixture onto the prepared baking sheet. Use a heat-proof spatula or the back of a spoon to spread it out into an even layer.
Allow the brittle to cool completely at room temperature, about 30 minutes, until it hardens.
Once fully cooled, break the brittle into smaller pieces using your hands or a knife. Serve immediately or store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 333.5 g | 121% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 297.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1444 mg | 31% | |
*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.
