Recipe | Nut Brittle

Nut Brittle's have a long family tradition with us. It's something I usually make at the start of fall, in several batches and freeze. It freezes wonderfully, by the way. There is always a bowl of nut brittle sitting around on our Christmas goodie tables.


Nut Brittle

1 cup water
2 cups sugar

Stir with wooden spoon to dissolve sugar water

1 cup light corn syrup

Cook to hard ball stage, 250 degrees with candy thermometer

Add 2 cups raw, unsalted nuts (I use a combination of peanuts, pecans and almonds)
1 teaspoon salt

Continue to cook until the candy thermometer registers 250 degrees.

Remove from heat and add:

1 tablespoon butter
1/4 teaspoon baking soda
1 teaspoon vanilla

Very quickly pour hot brittle onto a butter baking sheet span, spreading with wooden spoon as thinly as possible. When cool, break into small pieces. Brittle is best after setting up for 24 hours or more.