Just in time for holiday gift giving, here’s a candy recipe you need to try— Salted Caramel Nut Brittle. Post sponsored by Diamond Nuts.

Salted Caramel Nut Brittle | completelydelicious.com

Almost more than anything about this time of year, I look forward to the holiday treats. (Is that really any surprise?) But while I love gobbling up the cookies and candy, I enjoy giving it all away to friends and family more. Homemade treats are some of my favorite gifts to give. Everyone is sure to love them, and it’s a great excuse for me to have some fun in the kitchen without feeling guilty about eating it all afterward.

I’ve eaten a whole batch of cookies before, I really have. And it doesn’t feel so good. Sharing them with others feels so much better!

Salted Caramel Nut Brittle | completelydelicious.com Salted Caramel Nut Brittle | completelydelicious.com
Salted Caramel Nut Brittle | completelydelicious.com Salted Caramel Nut Brittle | completelydelicious.com

When Diamond Nuts sent me a box filled with gorgeous walnuts, pecans, and almonds the first idea that popped into my mind was brittle. I’d never made a brittle before and it seemed like a fun challenge. As it turns out, brittle is fairly easy to make and not all that different from other caramel-based candy, like toffee. You just need a candy thermometer and a little patience.

It’s worth the effort though, that I can promise you. The toasted nuts are right at home swimming in the crunchy caramel and the fleur de sel is the perfect topper. It’s a good thing most of this batch is already packaged up for gifts otherwise I’d probably have eaten it all!

Salted Caramel Nut Brittle | completelydelicious.com

The role of baking soda

It might seem strange that baking soda is included in a candy recipe like this, but it plays a very important role. The baking soda reacts with the other ingredients to create a foam of tiny air bubbles. Once the candy cools, the trapped air bubbles provides a softer texture, so you’re not biting into really hard candy.

Salted Caramel Nut Brittle | completelydelicious.com

Salted Caramel Nut Brittle

Yield: 2 pounds of candy

Salted Caramel Nut Brittle

A crunchy caramel candy studded with toasted mixed nuts and sprinkled with fleur de sel.

Use whatever mixed nuts you prefer. I used equal amounts of walnuts, pecans, and almonds.


  • 12 ounces (about 3 cups, 340 grams) mixed nuts
  • 2 cups (400 grams) sugar
  • 1/2 cups (118 ml) water
  • 1/2 cup (113 grams) unsalted butter
  • 1/3 cup (100 grams) light corn syrup
  • 1/2 teaspoon baking soda
  • Fleur de sel or coarse salt, for sprinkling


  1. Preheat oven to 350 degrees F. Spread nuts onto a sheet pan and toast in the oven for 7-10 minutes, just until the nuts begin to turn golden brown.
  2. In a heavy bottomed saucepan, combine the sugar, water, butter and corn syrup over medium low heat. Stir until butter is melted and sugar is dissolved. Once mixture begins to boil, insert a candy thermometer and cook to 300 degrees F, while stirring occasionally. As it cooks, it will caramelize and turn golden brown.
  3. As soon as the temperature reaches 300 degrees, immediately stir in the baking soda, which will cause the caramel will foam. Moving quickly, stir in the nuts and dump onto a non stick sheet pan or a sheet pan lined with a silicone baking mat or parchment paper. Use the back of a spoon to spread out the mixture as thin as you can (mixture will be thick). Sprinkle generously with fleur de sel or coarse salt.
  4. Let sit for 30 minutes until cool. Break brittle into small chunks.
  5. Brittle will keep, stored in a cool dry place, for up to a few weeks.

Disclosure: This post is sponsored by Diamond Nuts. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in.

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7 Responses to Salted Caramel Nut Brittle

  1. I love a good nut brittle, and this salted caramel version sounds great!!

  2. I just made brittle last night for the first time! I have to admit it was a little on the sticky side and not as pretty as yours, but still delicious! Love the fleur de sel on top!

  3. becky says:

    yumm!!! I just made my grandma’s Bourbon Pecan Pralines so we’re both eating well this week! I wondered why the baking soda was in the recipe so I was glad to read your tip!

  4. I am a huge fan of any kind of brittle during the holiday months. This one looks so good and I wish I had a big chunk of it right now.

  5. Jenn says:

    mmm . . . This looks perfect.

  6. Ellen Renee says:

    That looks great! I make brittle every year but have always used raw spanish peanuts and they cook with the brittle. The mere thought of so many types of nuts in the brittle really appeals to me.

  7. I’m always on a look out for great food gift ideas. This one looks great.

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