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Nut Brittle

Use any combination of nuts you like, or just one kind. If using shelled pistachios, rub them between your palms to remove their skins.

  • prep: 5 mins
    total time: 35 mins
  • yield: Makes 1 1/2 pounds

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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

  1. Step 1

    Spray a rimmed baking sheet and a wide metal spatula with cooking spray; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, December 2005

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Reviews (10)

  • jnokleby 15 Dec, 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.

  • Bonnie girl 12 Dec, 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..

  • Igby 18 Feb, 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.

  • marinaki 6 Feb, 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!

  • jmis02 27 Dec, 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!

  • myleo 25 Feb, 2009

    Should the nuts be toasted beforehand?

  • k_siddhu 31 Dec, 2008

    what can i substitute for corn syrup. i don't think i can get it here. tks.

  • Cari6 22 Dec, 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!

  • KristinLeff 11 Nov, 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!

  • KristinLeff 11 Nov, 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!