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Your favorite nuts mixed in a rich toffee brittle . . . yum! Easy to make, easy to enjoy! Makes about 2 pounds of brittle. Use pistachios, cachew halves, or cocktail peanuts -- peanuts are especially good with chocolate brittle. It's easy to mix up several different varieties in tins as inexpensive Christmas gifts for friends and family.
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Butter two baking sheets and set aside.
Combine sugar, corn syrup, and water in a 3-cup saucepan. Bring to a full boil over medium heat, stirring occasionally, until sugar is dissolved (about 15 minutes). Add butter; continue heating over medium heat, stirring occasionally, until mixture reaches soft crack level (280°F - about 40 minutes).
Add nuts; continue heating over medium heat stirring constantly until mixture reaches hard crack level (305°F -- about 20 minutes).
Remove from heat. Add baking soda and stir briskly until thoroughly blended. Pour onto two buttered baking sheets. With back of spoon, spread about 1/4" thick (i.e., about the thickness of the nuts). Cool until hard, then crack into pieces.
Variation: Chocolate Brittle
For Chocolate Brittle (great with peanuts!), when adding the butter, also stir in the 1/2 cup of cocoa; then, just before adding nuts, thoroughly stir in the teaspoon of vanilla.
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twisted1331 10 months ago
jwnewman 3 years agoPistachio Brittle has been a big hit every time I've made it. Chocolate Peanut Brittle was a new experiment this year and turned out well. [I posted this recipe.]