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Gotta tell you about my grandma's favorite Nut Brittle! This super crunchy homemade sweet mixes caramelized sugar with two kinds of nuts. It's perfect for holiday treats but honestly, we enjoy it whenever the mood strikes.
The Secret Behind This Crunchy Brittle
The best thing about this candy is how every crunch gives you both almonds and peanuts. It's an easy recipe with knockout results. Makes great presents and disappears so fast at our place!
Ingredients You'll Want
- The Essentials: - Salted butter - Plain sugar - Clear corn syrup (honey can work in a pinch) - A splash of water
- The Secret Touch: - Baking soda for that airy crunch - Salted peanuts mixed with almond slices
Let's Create Sweet Magic
- Prep First:
- Get your pan ready with parchment or a good greasing.
- Mix Your Foundation:
- Melt the butter, dump in sugar, corn syrup and water, then stir until everything dissolves.
- Monitor The Heat:
- Cook until it hits 300°F, don't stop stirring, you need that hard crack stage.
- Throw In Extras:
- Work fast! Mix in baking soda followed by your nuts.
- Cool It Down:
- Dump it out, spread it thin and wait for it to harden up.
Tricks For Success
Get all your stuff measured before you start because things move quickly. I usually warm my nuts ahead of time so they blend in better. And always use parchment paper, you'll thank me later.
Storage Smarts
Your candy will stay crunchy up to 8 weeks if you keep it in something airtight. Just find a cool, dry spot for it. Wanna keep it even longer? Stick it in the freezer for about 3 months.
Change It Around
Switch up the nuts with macadamias or pecans if you want. I sometimes add a little sea salt on top or drop in some vanilla. Using brown sugar instead gives you a richer taste too.
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Common Problems Solved
If your brittle starts feeling sticky, just make sure you've got it in an airtight container away from any moisture. Not getting hard enough? Check that you actually reached 300°F - a candy thermometer really comes in handy here.
Frequently Asked Questions
- → Why's my candy turning grainy?
Avoid excessive stirring once sugar cooks down. Use a thermometer to nail the temp.
- → What do I do if it won't harden?
Make sure the temperature hits exactly 300°F. If lower, it won't firm up right.
- → Why's the candy sticking?
Don't use foil or wax paper—stick with parchment! And don't spread it too thin.
- → Can I swap the nuts?
Absolutely! Try any mix of nuts. Toasting them first amps up the flavor.
- → How long will this last?
Keep it in a sealed container, and it'll stay fresh at room temp for weeks.