Best-Ever Nut Brittle

Makes 2 pounds. The brittle can be stored in an airtight container at room temperature for up to 1 month.
Best-Ever Nut Brittle
Best-Ever Nut Brittle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cup sugar

  • 1/2

    cup water

  • 1

    stick unsalted butter

  • 1/3

    cup light corn syrup

  • 1/2

    tsp baking soda

  • 12

    oz. roasted salted peanuts,cashews,pistachios and/or pecans

  • Fleur de sel or crushed Maldon sea salt

Directions

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally until the caramel is light brown and registers 300 degrees on a candy thermometer (appox. 10 minutes) Remove from the heat and carefully stir in the baking soda. (the mixture will bubble) Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt and let cool completely, about 30 minutes. Break into large shards.

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