Make and Give-Away-Most-of-It Nut Brittle
Yup. No two ways to look at it. Having a full tin of this nut brittle is dangerous to have in the house. That’s because, as you walk by it (and even if you’ve hidden it away, you know where you put it!!) you’ll find yourself grabbing a little piece or two or three…so the best solution and why I’ve titled it “Make and Give Away-Most-Of-It” Nut Brittle is because that’s the safest way to go here. Keep a very small container for you and gift away the rest. It’s a win-win for all!!
Part of what makes this confection so dangerous is that it’s so easy to make. It all comes together in one pot with fridge and pantry staples which means you can make it almost anytime. Yikes!!
It’s crunchy, buttery, sweet, salty and perfect! That’s the problem!!
Make some soon and get most of it out of the house asap. You’re welcome!
Make and Give-Away-Most-of-It Nut Brittle
Makes about 2 pounds
You will need a candy thermometer for this.
Prep Time: 20 minutes, plus another 30 minutes of cooling time
Ingredients
2 cups sugar
½ cup water
1 stick (8 tablespoons) unsalted butter
⅓ cup light corn syrup
½ teaspoon baking soda
16 ounces roasted salted nuts (I used peanuts and cashews but feel free to use any kind of nuts you prefer)
Flaky sea salt, like Maldon
The Recipe
1. Have all your ingredients ready and nearby cause you’ll need to work quickly. Place a large rimmed baking sheet on a heatproof surface (use a non-stick one if you have it) and if not very lightly butter the pan although I have made this without greasing a regular pan at all and it’s been fine. Set a rubber spatula nearby it.
2. In a large heavyweight saucepan, bring the sugar, water, butter and corn syrup to a boil. Lower the heat to medium high and attach a candy thermometer to the pot. Stirring every now and then, watch until it reads 300ºF and turns a golden amber color.
3. Remove the pot from the heat and carefully stir in the baking soda. It will bubble up. Now, working quickly, stir in all of the nuts and pour the mixture onto the sheet pan and do your best to spread it out into an even layer, using the spatula or spoon if that’s easier. It won’t cover the whole of the pan. Be careful because the mixture is very very hot. Sprinkle all over with the sea salt and let the whole thing sit for at least 30 minutes. Then break apart into rough pieces and store in an airtight container at room temperature where it will last for several weeks but let’s face it if you keep the whole thing that’s not going to happen—that’s why it’s a make and give away most of it nut brittle.
Enjoy!
Note: Recipe adapted from Food & Wine. I tinkered with some proportions and techniques.
