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Easy Nut Brittle
Recipe Summary
prep: 5 mins
total: 35 mins
Yield: Makes 1 1/2 pounds
Ingredients
Ingredient Checklist
Nonstick cooking spray
1 1/2 cups sugar
1/2 cup light corn syrup
3/4 teaspoon salt
2 tablespoons butter
1 1/2 cups mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Cook's Notes
If using shelled pistachios, rub them between your palms to remove their skins.
Gallery
Easy Nut Brittle
Recipe Summary
prep: 5 mins
total: 35 mins
Yield: Makes 1 1/2 pounds
Gallery
Easy Nut Brittle
Easy Nut Brittle
Easy Nut Brittle
Recipe Summary
prep: 5 mins
total: 35 mins
Yield: Makes 1 1/2 pounds
Recipe Summary
prep: 5 mins
total: 35 mins
Yield: Makes 1 1/2 pounds
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Yield: Makes 1 1/2 pounds
Makes 1 1/2 pounds
Ingredients
Ingredients
- Nonstick cooking spray
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 3/4 teaspoon salt
- 2 tablespoons butter
- 1 1/2 cups mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
Directions
Spray a rimmed baking sheet and a wide metal spatula with cooking spray; set aside.
In a 2-quart glass measuring cup, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.
Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.
Cook's Notes
If using shelled pistachios, rub them between your palms to remove their skins.
Cook’s Notes
If using shelled pistachios, rub them between your palms to remove their skins.
Reviews (10)
Add Rating & Review
59 Ratings
5 star values:
13
4 star values:
7
3 star values:
22
2 star values:
12
1 star values:
5
Load More Reviews
Reviews (10)
Add Rating & Review
59 Ratings
5 star values:
13
4 star values:
7
3 star values:
22
2 star values:
12
1 star values:
5
Add Rating & Review
59 Ratings
5 star values:
13
4 star values:
7
3 star values:
22
2 star values:
12
1 star values:
5
59 Ratings
5 star values:
13
4 star values:
7
3 star values:
22
2 star values:
12
1 star values:
5
59 Ratings
5 star values:
13
4 star values:
7
3 star values:
22
2 star values:
12
1 star values:
5
- 5 star values:
- 13
- 4 star values:
- 7
- 3 star values:
- 22
- 2 star values:
- 12
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
12/15/2012
Tried and true recipe used for decades in the upper midwest, every church and 4H cookbook carries it. Very easy, even children can make it.
Alternative flavoring is to switch vanilla for something else, orange or almond, etc.
As far as the comment about what to do about the nuts, as in any recipe you make, it becomes your choice according to your taste. I prefer mine in the raw state. To me, baked goods, ice cream treats etc get roasted/toasted and my candy gets raw.
Martha Stewart Member
Rating: Unrated
12/12/2012
Who wrote this recipe?? Why doesn't it say whether the nuts should be raw or toasted. Why doesn't it clarify if the butter should be unsalted or not? And lastly, microwaves vary so greatly, there should be temperature to test at. I spread the whole thing on the cookie sheet & waited 20 minutes. But it wouldn't break, because it hadn't cooked long enough. I expect more from Martha..
Martha Stewart Member
Rating: Unrated
02/18/2011
Yum! Watch the microwave because it can erupt. Other than that...I made according to direction and it turned out delicious. I don't even like nut brittle. Now I do.
Martha Stewart Member
Rating: Unrated
02/06/2011
First time doing this and it tastes great. But i must have done something wrong cause it was too hard, breaking and couldnt cut it into pieces....WE ate it all, even though it wasnt cut!
Martha Stewart Member
Rating: Unrated
12/27/2010
Excellent-so much better than store bought. I loved this recipe and so did all my guests. I cannot believe it is so easy to make!
Martha Stewart Member
Rating: Unrated
02/25/2009
Should the nuts be toasted beforehand?
Martha Stewart Member
Rating: Unrated
12/31/2008
what can i substitute for corn syrup. i don't think i can get it here. tks.
Martha Stewart Member
Rating: Unrated
12/22/2008
I would definitely watch your microwave on that last 5 minute session. If your setting is already very high, you can wind up with a burnt-tasting batch. I set the clock and walked away, it turned a dark brown and it tastes burnt. I'll adjust the time for the next batch!
Martha Stewart Member
Rating: Unrated
11/11/2007
Instead of spraying a pan with cooking spray, using a Silpat matt also works nicely. Once the candy hardens, you can pick up and bend the Silpat, which breaks the candy. I use a square dish to microwave the ingredients, that way when I am ready to pour it out onto the SIlpat, it's pouring out just as wide, which means less spreading with a spatula!
Martha Stewart Member
Rating: Unrated
12/15/2012
Tried and true recipe used for decades in the upper midwest, every church and 4H cookbook carries it. Very easy, even children can make it.
Alternative flavoring is to switch vanilla for something else, orange or almond, etc.
As far as the comment about what to do about the nuts, as in any recipe you make, it becomes your choice according to your taste. I prefer mine in the raw state. To me, baked goods, ice cream treats etc get roasted/toasted and my candy gets raw.
Rating: Unrated
Rating: Unrated
12/12/2012
Who wrote this recipe?? Why doesn't it say whether the nuts should be raw or toasted. Why doesn't it clarify if the butter should be unsalted or not? And lastly, microwaves vary so greatly, there should be temperature to test at. I spread the whole thing on the cookie sheet & waited 20 minutes. But it wouldn't break, because it hadn't cooked long enough. I expect more from Martha..
Rating: Unrated
02/18/2011
Yum! Watch the microwave because it can erupt. Other than that...I made according to direction and it turned out delicious. I don't even like nut brittle. Now I do.
Rating: Unrated
02/06/2011
First time doing this and it tastes great. But i must have done something wrong cause it was too hard, breaking and couldnt cut it into pieces....WE ate it all, even though it wasnt cut!
Rating: Unrated
12/27/2010
Excellent-so much better than store bought. I loved this recipe and so did all my guests. I cannot believe it is so easy to make!
Rating: Unrated
02/25/2009
Should the nuts be toasted beforehand?
Rating: Unrated
12/31/2008
what can i substitute for corn syrup. i don't think i can get it here. tks.
Rating: Unrated
12/22/2008
I would definitely watch your microwave on that last 5 minute session. If your setting is already very high, you can wind up with a burnt-tasting batch. I set the clock and walked away, it turned a dark brown and it tastes burnt. I'll adjust the time for the next batch!
Rating: Unrated
11/11/2007
Instead of spraying a pan with cooking spray, using a Silpat matt also works nicely. Once the candy hardens, you can pick up and bend the Silpat, which breaks the candy. I use a square dish to microwave the ingredients, that way when I am ready to pour it out onto the SIlpat, it's pouring out just as wide, which means less spreading with a spatula!
All Reviews for Easy Nut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Nut Brittle
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
