Best Ever Nut Brittle Recipe
Summary
MethodBoiled
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Butter stick | 1 | |
| Light corn syrup | 1/3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans | ||
| Fleur de sel or crushed Maldon | ||
| Sea salt | 1 To taste | |
Directions
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° on a candy thermometer, 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 bakingsheet.
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 and serve.
Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 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 bakingsheet.
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 and serve.
Chef
