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Best-Ever Nut Brittle

Average Rating

 From 5 ratings.

User Reviews

rating jannamae
I used a mix of pistahios and cashews - rave reviews!
rating iamsmrdi
I agree!  This is delicious peanut brittle.  When you add the peanuts, work quickly as it does seize very rapidly and makes it harder to spread.  I used a 2 quart sauce pot and it was harder to quickly mix in the peanuts before I had to pour onto the sheet pan.
rating djaeger
freakin amazing.  The butter makes it.  MAny other recipes call for more corn syrup and a lot less butter.  After I spread it on the sheet pan I spread chopped bittersweet chocolate over it and let it sit for a couple minutes, then spread it when it melted (the heat will melt it all)  After it cooled and hardened I went over it again and drizzled it with white chocolate.    Made humongous batches, packaged in tins and gave to friends for christmas. 20 minutes IF THAT.  Where else can you get 2 lbs of THE BEST nut brittle for $2-3??  Let me know and I'll buy them out :)

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Best-Ever Nut Brittle

  • fast FAST
  • make ahead MAKE-AHEAD
  • Vegetarian VEGETARIAN
TOTAL TIME: 20 MIN plus cooling
SERVES: 2 POUNDS
Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City’s Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I’d start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."
ingredients
  • 2 cups sugar
  • 1/2 cup water
  • 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
  • Fleur de sel or crushed Maldon sea salt
directions
  1. 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° on a candy thermometer, 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. Let cool completely, about 30 minutes. Break the brittle into large shards.

MAKE AHEAD The brittle can be stored in an airtight container at room temperature for up to 1 month.