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Let me share my grandmother's treasured Nut Brittle recipe! This crunchy homemade candy combines perfectly caramelized sugar with a double dose of nuts. I love making it during the holidays but honestly it's delicious any time of year.
What Makes This Brittle Special
What I love about this brittle is how it's packed with both peanuts and almonds in every bite. The recipe is simple but the results are amazing. It makes such wonderful gifts and never lasts long at my house!
What You'll Need
- The Basics: - Good salted butter - Regular sugar - Light corn syrup (or honey works too) - Just a bit of water
- The Magic: - Baking soda for perfect texture - A mix of salted peanuts and sliced almonds
Let's Make Candy
- Get Ready:
- Line your pan with parchment or grease it well.
- Start the Base:
- Melt butter add sugar corn syrup and water stir until sugar melts.
- Watch it Bubble:
- Cook to 300°F keep stirring you want that perfect hard crack.
- Add the Good Stuff:
- Quick now! Stir in baking soda then your nuts.
- Let it Set:
- Pour it out spread it thin let cool until crisp.
My Best Tips
Have everything measured and ready to go this recipe moves fast once it starts. I like to warm my nuts first helps everything spread easier. And don't skip the parchment paper trust me on this one.
Keep It Fresh
Your brittle will stay perfect for up to 8 weeks in an airtight container. Just keep it somewhere cool and dry. Want to save it longer? Pop it in the freezer for up to 3 months.
Mix It Up
Try different nuts like pecans or macadamias. Sometimes I add a sprinkle of sea salt on top or a splash of vanilla. Brown sugar gives it a lovely deep flavor too.
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Quick Fixes
If your brittle gets sticky just make sure it's stored airtight away from moisture. Not hardening? Double check your temperature hit 300°F a candy thermometer is your best friend here.
Frequently Asked Questions
- → Why did my brittle turn grainy?
Don't stir too much once sugar starts cooking. Use candy thermometer for accurate temperature.
- → Why isn't my brittle hardening?
Make sure to reach 300°F exactly. Lower temperatures won't set properly.
- → Why did my brittle stick?
Always use parchment paper, not wax paper or foil. Don't spread too thin.
- → Can I use different nuts?
Yes, any combination works. Toast nuts first for best flavor.
- → How long does this keep?
Stores well in airtight container at room temperature for several weeks.