The Best Nut Brittle You’ll Ever Make
Let’s talk about candy. Specifically, nut brittle.
In my house, homemade candy is considered both a luxury and an enormous pain in the butt. For this reason, I tend to stick with baked goods around the holidays, leaving candy making to my more adventurous friends… with one exception.
I’m apprehensive to share this recipe, knowing full well that once I do, the jig is up, and my best holiday candy trick is out of the bag. But this is hands down the best nut brittle recipe you’ll ever find, and it seems wrong to keep it a secret any longer. Before we go any further, however, I have a few confessions to make:
1) The recipe isn’t mine – it belongs to my dear friend and former home economics teacher, Mrs. B. She hasn’t always gotten credit for it when gushing friends are lavishing my candy-making skills with praise (sorry, Mrs. B…)
2) This recipe is incredibly easy. You don’t need a candy thermometer. All you need is… a microwave
A microwave??
I know. I can feel your skepticism from here. But hold on! I promise if you trust me on this one, you’re in for the best nut brittle you’ve ever had in your life. It will also be the easiest, and no one ever has to know your secret.
Before we get to the recipe, I want to take a moment to recognize the incredible woman who taught me this holiday favorite. Mrs. B (a.k.a Susan Bushnell) is a former Rochester, Vermont High School teacher whom I met when I was 14 years old.
Why You’ll Love This Recipe
This nut brittle is a game-changer. Not only is it deliciously crunchy with a perfect balance of sweet and salty, but it’s also incredibly easy to make. With no need for fancy equipment, you’ll have a scrumptious treat ready in no time.
Kitchen Equipment You’ll Need
- Large saucepan
- Wooden spoon
- Nonstick baking sheet
- Large spoon
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
Step-by-Step Instructions
1. In a large saucepan, combine the sugar, water, butter, and corn syrup. Bring to a boil.
2. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, about 10 minutes.
3. Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
4. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
5. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt.
6. Let cool completely, about 30 minutes. Break the brittle into large shards.
Tips for Success
Ensure your saucepan is large enough to handle the bubbling when you add the baking soda. Also, be quick when spreading the brittle on the baking sheet, as it hardens fast.
Additional Tips and Variations
Feel free to mix up the nuts for different flavors. You can also drizzle some melted chocolate on top for an extra decadent touch.
Nutritional Highlights (Per Serving)
This nut brittle is a delightful treat. While it’s not exactly low-calorie, it offers a satisfying crunch and a burst of flavor from the nuts.
Frequently Asked Questions (FAQ)
Can I use different nuts? Absolutely! Mix and match your favorites for a unique flavor profile.
How do I store nut brittle? Keep it in an airtight container at room temperature for up to two weeks.
Can I double the recipe? Yes, just ensure you have enough space and tools to handle the larger batch.
Conclusion
I hope you love making and eating this nut brittle as much as I do. It’s a simple yet impressive treat that’s perfect for sharing during the holidays or any time of year. Give it a try and let me know how it turns out! Feel free to share your experiences and any variations you come up with.
