Brittle can be a showcase for a variety of ingredients, giving each homemade batch its own texture and flavor. For recipes and inspiration, try one of our variations: Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, Pepita and Lavender Brittle, Coconut and Spice Brittle, Espresso and Walnut Brittle.
- Total Time:
- Yield: Makes 1 sheet (about 9 by 11 inches)
Source: Martha Stewart Living, December 2010
- Vegetable oil cooking spray
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- Mix-ins, according to variation
Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.
Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.