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.
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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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 24|
|Calories from Fat: 125 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 20.1mg||6 %|
|Sodium 221.7mg||8 %|
|Potassium 137.8mg||4 %|
|Total Carbohydrate 54.1g||16 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 52.7g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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