Mixed Nut Brittle Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Whole unsalted almonds - 1 cup, blanched | ||
| Unsalted black walnuts - 1 cup, broken | ||
| Unsalted filberts - 1/2 cup whole | ||
| Salt | 1 Teaspoon | |
| Butter - 1 tablespoon, softened, plus 2 tablespoons butter, cut into bits | ||
| Sugar | 1 1/2 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
Directions
GETTING READY
1. Preheat the oven to 350°.
MAKING
2. In a large shallow baking dish mix the almonds, black walnuts, filberts and salt.
3. Toast the nuts in the middle of the oven for about 5 minutes, stirring them from time to time.
4. Then turn off the heat, but leave the nuts in the oven to keep them warm.
5. Take a large baking sheet, spread the tablespoon of softened butter over it with a pastry brush and set it aside.
6. In a heavy 2- to 3-quart saucepan bring to a boil over high heat, combining the sugar, corn syrup and water stirring until the sugar dissolves.
7. Then cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 290° on a candy thermometer or until about 1/8 teaspoon of the syrup dropped into ice water immediately separates into hard but not brittle threads.
8. Remove the pan from the heat and immediately beat in the 2 tablespoons of butter bits, the vanilla and the warm nuts.
9. Pour the candy onto the buttered baking sheet and set it aside to cool to room temperature.
SERVING
10. Break the mixed-nut brittle into pieces with a kitchen mallet or your hands, and store in a tightly covered jar until ready to serve.
1. Preheat the oven to 350°.
MAKING
2. In a large shallow baking dish mix the almonds, black walnuts, filberts and salt.
3. Toast the nuts in the middle of the oven for about 5 minutes, stirring them from time to time.
4. Then turn off the heat, but leave the nuts in the oven to keep them warm.
5. Take a large baking sheet, spread the tablespoon of softened butter over it with a pastry brush and set it aside.
6. In a heavy 2- to 3-quart saucepan bring to a boil over high heat, combining the sugar, corn syrup and water stirring until the sugar dissolves.
7. Then cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 290° on a candy thermometer or until about 1/8 teaspoon of the syrup dropped into ice water immediately separates into hard but not brittle threads.
8. Remove the pan from the heat and immediately beat in the 2 tablespoons of butter bits, the vanilla and the warm nuts.
9. Pour the candy onto the buttered baking sheet and set it aside to cool to room temperature.
SERVING
10. Break the mixed-nut brittle into pieces with a kitchen mallet or your hands, and store in a tightly covered jar until ready to serve.
Chef
