If you love a crunchy, sweet treat that’s as fun to make as it is to eat, this Nut Brittle Recipe absolutely deserves a spot in your kitchen repertoire. With its glossy, golden shards packed with assorted nuts and a hint of buttery vanilla, it’s the ideal snack for gifting, sharing, or grazing right from the container. Whether you serve it at the holidays or just want an everyday treat with a satisfying snap, you’ll quickly see why this Nut Brittle Recipe is impossible to resist. Plus, the hints of customization mean you can put your own twist on a true classic!
Ingredients You’ll Need
This Nut Brittle Recipe only calls for a handful of classic pantry staples, but every single ingredient brings its own personality—some for crunch, some for caramel sweetness, and others for that signature brittle snap. Here’s what you’ll want to gather:
- Granulated sugar: The base of our brittle, providing that beautiful golden caramelization and signature crispness.
- Light corn syrup: Essential for keeping the sugar mixture smooth and preventing unwanted crystallization.
- Water: Helps dissolve the sugar and kickstarts the caramelization process evenly.
- Salt: Just a pinch enhances all the sweet and nutty flavors—don’t skip it!
- Mixed nuts: Use a blend of peanuts, almonds, cashews, and pecans for variety, flavor, and texture in every bite.
- Unsalted butter: Adds rich, silky flavor and helps make the brittle especially snappy and glossy.
- Baking soda: The magic ingredient that creates those tiny bubbles, making the brittle light and perfectly crisp.
- Vanilla extract: Adds warmth, aroma, and a final dose of homemade charm.
How to Make Nut Brittle Recipe
Step 1: Prep Your Baking Sheet
Start by lining a baking sheet with parchment paper or a silicone baking mat; this little bit of prep work will make spreading and lifting your Nut Brittle Recipe a total breeze when you’re done. Have a greased spatula ready, too—timing is key in candy-making!
Step 2: Combine and Dissolve Sugar Mixture
In a medium saucepan set over medium heat, combine the sugar, corn syrup, water, and salt. Stir constantly at first so the sugar melts smoothly into the liquids—no grainy surprises allowed. Once everything looks clear and uniform, it’s time to put the spoon down and let science work its magic!
Step 3: Bring to Boil and Cook to Hard Crack
Let the mixture bubble away without stirring and attach a candy thermometer to the pan if you have one. Watch closely; you’re aiming for the “hard crack” stage, about 300°F. This should take around 10 to 12 minutes, and you’ll see the color change to a rich, amber gold. Don’t walk away; temperature moves fast!
Step 4: Add the Crunch and Flavor
When you hit 300°F, move quickly! Remove the pan from heat and immediately stir in your nuts, butter, baking soda, and vanilla. The mixture will foam and sputter (that’s the baking soda working its magic), so stir until everything is just combined. The aroma at this point is irresistible.
Step 5: Spread and Cool
Quickly pour the hot Nut Brittle Recipe mixture onto the prepared baking sheet. Use your greased spatula to spread it into an even, thin layer before it sets up. Let it cool completely at room temperature for 30 to 45 minutes. Once hardened, snap into jagged, shiny pieces—each one a little treasure of nostalgia and crunch.
How to Serve Nut Brittle Recipe
Garnishes
Sprinkle your freshly cooled brittle with a light dusting of flaky sea salt or a touch of warm cinnamon for an extra pop of flavor. A drizzle of melted dark chocolate is another fun way to add flair—just let it harden before breaking into pieces.
Side Dishes
This Nut Brittle Recipe is sweet and satisfying all on its own, but it also pairs beautifully with a scoop of vanilla ice cream for a decadent treat. Try serving with a fruit platter for a sweet and salty contrast, or alongside your favorite warm beverages at a gathering.
Creative Ways to Present
Break your brittle into large shards and tuck them into glass jars tied with ribbon for a homemade gift. For parties, pile the brittle into a candy bowl or nestle individual chunks on cupcake liners for an elegant touch. You can even crumble some over yogurt or oatmeal for a crunchy breakfast upgrade!
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container at room temperature. Keep it away from heat and humidity and your Nut Brittle Recipe will stay crisp and delicious for up to two weeks—if it lasts that long!
Freezing
While this brittle is best fresh, you can freeze it! Wrap pieces in parchment paper and seal in a freezer-safe bag or container. Thaw fully at room temperature before eating to preserve the best texture.
Reheating
If the brittle absorbs a bit of moisture and loses its snap, you can try placing it in a single layer on a baking sheet and warming in a very low oven (about 200°F) for 5–10 minutes. Let it cool totally again to restore that satisfying crunch!
FAQs
Can I use honey or maple syrup instead of corn syrup?
Corn syrup is key for preventing the sugar from crystallizing, so it’s best to stick with it for guaranteed success. If you experiment with other syrups, just know the texture and caramelization may differ.
Why do I need a candy thermometer?
A candy thermometer ensures your brittle reaches the proper hard-crack stage (about 300°F) so it sets up perfectly crisp, not chewy or sticky. It takes out the guesswork—though experienced candy makers sometimes go by color and aroma.
What’s the best mix of nuts for this Nut Brittle Recipe?
You can use any combination of unsalted, roasted nuts you love. Peanuts are classic, but almonds, cashews, and pecans add flavor and textural variety. Just make sure you keep the total nut amount to 1 1/2 cups.
How do I avoid my brittle turning out grainy?
Make sure the sugar dissolves fully before letting the mixture boil, and resist the urge to stir once it’s bubbling away. Any stray sugar crystals can create a gritty texture, so starting with a clean pan helps too.
Does weather affect making brittle?
Yes—humidity can make brittle sticky or prevent it from setting properly. Choose a dry day for candy-making if you can, and always store your Nut Brittle Recipe in a well-sealed container to preserve the crunch.
Final Thoughts
This Nut Brittle Recipe has a way of vanishing fast, whether you’re making it for a holiday gift, a bake sale, or just an at-home treat. There’s something a little magical about cracking off a glossy piece and tasting that blend of sweet, salty, and nutty. Give it a try—it just might become a new favorite in your house too!
Print
Nut Brittle Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes (plus cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make delicious nut brittle at home with this easy recipe. Perfect for snacking or gifting during the holiday season.
Ingredients
Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 1/2 cups mixed nuts (such as peanuts, almonds, cashews, or pecans)
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Cook Sugar Mixture: In a medium saucepan over medium heat, combine sugar, corn syrup, water, and salt. Stir until sugar is dissolved, then let it come to a boil.
- Cook to Hard Crack Stage: Attach a candy thermometer and cook until the mixture reaches 300°F (hard crack stage), about 10-12 minutes.
- Add Nuts and Flavors: Remove from heat and stir in nuts, butter, baking soda, and vanilla. Quickly pour onto the prepared sheet.
- Cool and Break: Let the brittle cool completely, then break into pieces and store in an airtight container.
Notes
Notes:
- For a spicy twist, add cayenne pepper or cinnamon with the nuts.
- Use roasted, unsalted nuts for the best flavor and texture.
- Do not leave the sugar mixture unattended—it heats quickly.
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 17g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
