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Crunchy Nut Brittle always brings back good memories and is awesome for get-togethers. Mixing peanuts and almonds keeps it snappy and fun—folks can’t get enough.
INGREDIENTS
- ½ cup salted peanuts: They add a savory bite that goes well with all the sweetness.
- ½ teaspoon baking soda: Mixing this in makes bubbles so the finished treat stays nice and light.
- ⅓ cup water: Gives the syrup the right texture to combine everything smoothly.
- ½ cup light corn syrup: You’ll find this helps keep things soft till you’re ready to break it up.
- ¾ cup granulated sugar: This is what turns golden and crisp for the classic sweet crunch.
- ½ cup almond slices: Almonds bring a nutty touch and more crunchiness.
- ½ cup salted butter: Melting this first makes sure everything ends up creamy and rich.
INSTRUCTIONS
- Step 8:
- Set your pan aside and wait about 30 minutes while the treat cools. Once it’s hard, snap it up and enjoy.
- Step 7:
- Pour that bubbly mix onto your parchment-lined sheet real quick, then use a spatula to spread it thin.
- Step 6:
- Now toss in the almond slices and salted peanuts, stirring so it all gets coated nicely.
- Step 5:
- Once you hit 300°F, dump in the baking soda and give it a fast mix. It’ll puff up right away.
- Step 4:
- Stick your candy thermometer in and keep stirring. You’re aiming for 300°F—usually takes 15 minutes.
- Step 3:
- Pour in the sugar, water, and corn syrup. Keep stirring until the sugar disappears, just a couple minutes.
- Step 2:
- Start by melting the butter in a big saucepan over medium-high heat.
- Step 1:
- Line a baking sheet with parchment, get everything measured, and place all your stuff close to the stove.
Serving and Storage Tips
- Skip the fridge or your brittle might end up sticky instead of crunchy.
- Keep it in a sealed container on your counter and you’ll have fresh brittle for two weeks.
- Pack it in cute bags or tins—makes a great gift for friends or neighbors.
Helpful Notes
- A candy thermometer is a must if you want that perfect snap—don’t skip it.
- Go wild with other nuts like pecans or cashews if you’re looking for a new spin.
- Dial down the peanuts and up the almonds if your sweet tooth is calling.
Tips from well-known chefs
- If you want a deeper taste, Martha Stewart swears by top-notch butter.
- Jacques Pépin says to keep stirring so nothing burns—don’t stop.
- Ina Garten loves tossing in a splash of vanilla for an extra layer of flavor.
WHY YOU'LL LOVE THIS
- Crowd-pleasing, salty-sweet snacks that double as holiday gifts.
- All you need are basics from your kitchen and it takes just a little time.
- Every bite mixes salty and sweet—folks always ask for more.
VARIATIONS
- Swap in cashews or walnuts if you want to change things up.
- Stir in chocolate chips after you spread it out—yum, chocolate crunch.
- Drop in a pinch of cinnamon or nutmeg if you like it warm and spicy.