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Homemade Nut Brittle Recipe

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  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 33 minutes
  • Yield: 8 servings
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This homemade nut brittle recipe delivers a classic crunchy candy treat featuring toasted almond slices and salted peanuts coated in a golden, buttery caramelized sugar base. The candy is cooked to the perfect hard crack stage, aerated with baking soda for lightness, and cooled to a crisp finish—ideal for snacking or gifting.

Ingredients

Ingredients

  • ½ cup salted butter
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ⅓ cup water
  • ½ teaspoon baking soda
  • ½ cup almond slices
  • ½ cup salted peanuts

Instructions

  1. Prepare Baking Sheet: Line a rimmed baking sheet with parchment paper to prevent sticking and set it aside near your stovetop; this will be necessary to quickly transfer the hot brittle mixture once it’s ready.
  2. Melt Butter: In a large saucepan over medium-high heat, melt the salted butter completely without allowing it to brown or burn to ensure a smooth base for the brittle.
  3. Add Sugar Mixture: Stir in the granulated sugar, light corn syrup, and water. Keep stirring constantly for about 2 minutes until the sugar dissolves fully and the mixture is smooth.
  4. Cook to Hard Crack Stage: Insert a candy thermometer into the mixture and cook while stirring frequently. Continue cooking until the temperature reaches 300°F (the hard crack stage), which should take around 15 minutes; this ensures the brittle will harden properly.
  5. Add Baking Soda: Once the mixture hits 300°F, remove the saucepan from the heat immediately. Quickly stir in the baking soda which aerates the candy, creating a lighter texture in the finished brittle.
  6. Incorporate Nuts and Spread: Immediately mix in the almond slices and salted peanuts. Carefully pour the hot brittle mixture onto the prepared baking sheet, then use a knife, back of a spoon, or spatula to spread it evenly before it begins to harden.
  7. Cool and Break: Let the brittle cool completely on the baking sheet for about 30 minutes until fully hardened. Once crisp, break into pieces and serve or store as desired.

Notes

  • Use a candy thermometer to accurately monitor the temperature for perfect texture.
  • Do not leave the mixture unattended while cooking as it can burn quickly.
  • Be careful when handling the hot sugar mixture as it can cause severe burns.
  • Store brittle in an airtight container to maintain crispness.
  • Variations: Substitute nuts like pecans or cashews as preferred.

Find it online: https://slsrecipes.com/homemade-nut-brittle-recipe/