The best nut brittle recipe--perfectly sweet and crunchy homemade candies, with chunks of nuts in each and every bite.
Ingredients
½cupsalted butter
¾cupgranulated sugar
½cuplight corn syrup
⅓cupwater
½teaspoonbaking soda
½cupalmond slices
½cupsalted peanuts
Instructions
Line a rimmed baking sheet with parchment paper. Measure out all of your ingredients and have them ready next to the stovetop. You will have to move quickly once the candy reaches 300°F.
Melt butter in a large saucepan over medium-high heat.
After the butter melts, stir in the sugar, light corn syrup, and water. Stir continuously until the sugar melts, about 2 minutes.
Place the candy thermometer in the sugar mixture and cook to 300°F, stirring frequently (about 15 minutes).
When the mixture reaches 300°F, stir in the baking soda.
Add the almonds and salted peanuts and quickly but carefully pour the mixture onto the prepared baking sheet. Using a knife, back of a large spoon, or a spatula, spread the brittle mixture out as evenly as possible.
Let the brittle cool fully (about 30 minutes) before breaking into pieces and enjoying.
Notes
Do not line the baking sheet with wax paper or aluminum foil. Use parchment, a non-stick baking sheet, or non-stick cooking spray.
Make sure that your ingredients are measured and ready to be added before beginning to make nut brittle. You need to work quickly to add the nuts, stir, and spread the hot candy out onto the sheet pan before it starts to harden
Although I have not found this step essential I have heard that others swear by it: To make the brittle a little easier to work with, you can toast up your nuts in the microwave for 30 seconds or in the oven for 10 minutes before adding them to the caramel mixture. That way the caramel won’t cool down too quickly, making it easier to spread.
Store in an airtight container at room temperature.