Best-Ever Nut Brittle


Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by James Beard Award-winning pastry chef Karen DeMasco. 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."

Active Time:
30 mins
Total Time:
1 hrs
2 pounds


  • 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 flaky sea salt, such as Maldon


  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°F on a candy thermometer, about 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.

    Best-Ever Nut Brittle
    © Tina Rupp

Make Ahead

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

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