The Best Nut Brittle You’ll Ever Make

Let’s talk about candy. Specifically, nut brittle.

In my house, homemade candy is considered both a luxury and an enormous pain in the butt. For this reason, I tend to stick with baked goods around the holidays, leaving candy making to my more adventurous friends… with one exception.

I’m apprehensive to share this recipe, knowing full well that once I do, the jig is up, and my best holiday candy trick is out of the bag. But this is hands down the best nut brittle recipe you’ll ever find, and it seems wrong to keep it a secret any longer. Before we go any further, however, I have a few confessions to make:

1) The recipe isn’t mine – it belongs to my dear friend and former home economics teacher, Mrs. B. She hasn’t always gotten credit for it when gushing friends are lavishing my candy-making skills with praise (sorry, Mrs. B…)

2) This recipe is incredibly easy. You don’t need a candy thermometer. All you need is… a microwave

A microwave??

I know. I can feel your skepticism from here. But hold on! I promise if you trust me on this one, you’re in for the best nut brittle you’ve ever had in your life. It will also be the easiest, and no one ever has to know your secret.

Before we get to the recipe, I want to take a moment to recognize the incredible woman who taught me this holiday favorite. Mrs. B (a.k.a Susan Bushnell) is a former Rochester, Vermont High School teacher whom I met when I was 14 years old.

Why You’ll Love This Recipe

This nut brittle is not only delicious but also incredibly easy to make. It’s perfect for holiday gifting or enjoying as a sweet treat. Plus, no one will guess it was made in the microwave!

Kitchen Equipment You’ll Need

• Large saucepan
• Nonstick baking sheet
• Large spoon
• Candy thermometer (optional)

Ingredients

• 2 cups sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
• Fleur de sel or crushed Maldon sea salt

How to Make It

1. In a large saucepan, combine the sugar, water, butter, and corn syrup and bring to a boil.
2. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, about 10 minutes.
3. Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
4. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
5. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
6. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

Tips for Success

• Be sure to use a nonstick baking sheet to prevent sticking.
• Work quickly when spreading the brittle, as it hardens fast.

Additional Tips or Variations

• Try using different nuts, such as almonds or walnuts, for a unique flavor.
• Add a pinch of cinnamon for a warm spice note.

Nutritional Highlights (Per Serving)

Calories: 200 | Fat: 10g | Carbohydrates: 25g | Protein: 3g | Sugar: 20g

Frequently Asked Questions (FAQ)

Can I use unsalted nuts? Yes, but you may want to add a bit more salt to the caramel mixture.

How should I store the brittle? Store in an airtight container at room temperature for up to two weeks.

Conclusion

I hope you give this nut brittle a try and see just how easy and delicious it is. Share your creations and let me know how it turned out!