This buttery, crunchy and deliciously salty brittle can be prepared in about 20 minutes plus cooling time. Make it ahead and store in an airtight container at room temperature for up to 4-6 weeks. Just know going in that it will never last nearly that long once your friends, neighbors, and co-workers get a taste – they’ll be placing orders!
This recipe was seen on Chef Alli’s Farm Fresh Kitchen, sponsored by From The Land of Kansas, as part of the WIBW 13 News This Morning newscast, November 2014.
2 cups granulated sugar
1/2 cup water
1/2 cup unsalted butter
1/3 cup light corn syrup
1/2 tsp. baking soda
12 oz. Sunflower Food Co. honey toasted peanuts, cashews and/or sunflower meats
Fleur de sel or kosher salt
In a very large saucepan, combine the sugar, water, butter and corn syrup over medium heat and bring to a boil. Continue to cook, stirring every so often, or swirling the caramel in the pan, until the caramel is light brown in color and registers 300 degrees on a candy thermometer, approx. 12-15 minutes cooking time. Remove caramel from heat and immediately stir in the baking soda, which will cause the mixture to bubble up. Quickly fold in the nuts, then immediately pour the brittle onto a large, rimmed, greased baking sheet. Quickly spread the brittle out into an even layer of desired thickness, then sprinkle with with salt while brittle is still warm. Now it’s time to walk away and simply let the brittle cool completely, about 30 minutes. Once brittle is cooled, break the brittle into desired-sized pieces and store in airtight containers.
Need some tips for making your brittle experience the best? Here you go.