Salted Caramel Nut Brittle
This salted caramel nut brittle is a great holiday treat or edible gift! It’s sweet and salty, and filled with a delicious combination of mixed nuts like pecans, walnuts, almonds and hazelnuts.
As much as I love gobbling up sweet treats this time of year, I enjoy giving it all away to friends and family more. Homemade treats are some of my favorite holiday gifts to give! Everyone is sure to love them, and it’s a great excuse for me to have some fun in the kitchen.
This incredible salted caramel nut brittle is easier to make than you might think (keep reading for my easy tips!) and so worth it, whether you decide to give it all away or keep some for yourself. Crunchy caramel candy filled with a mixture of nuts and topped with flaky salt— it’s completely irresistible!
“This recipe has become a firm favourite in our house. Our neighbours all love it. I also put chocolate on it when it’s cold. Thankyou so much for this lovely recipe.⭐⭐⭐⭐⭐” —reader Gillian
“This recipe sounded so good that I purchased a candy thermometer just to make it! It was very easy…I also used salted peanuts, so I wasn’t as generous with the sea salt on top. It turned out perfectly for my first attempt and I will make it again with a variety of nuts.⭐⭐⭐⭐⭐” —reader Claire
Ingredients you’ll need
- Mixed nuts: Peanut brittle is a classic, and you can certainly make this recipe with only peanuts. But I highly recommend using a combination of a few kinds of nuts for a deeper flavor and fun texture. I used a combination of pecans, walnuts, almonds and hazelnuts.
- Granulated sugar
- Butter
- Light corn syrup: Necessary for this candy recipe, to prevent sugar crystallization and a grainy texture.
- Baking soda: Helps create a light and almost airy texture in this caramel candy.
- Coarse or flaky salt, for sprinkling on at the end.
How to make salted caramel nut brittle
- Toast the nuts. This maximizes flavor, and really does make a difference!
- Make the caramel over the stove. Cook sugar, water, butter and corn syrup in a saucepan to 300°F (“hard crack stage”). Use a candy thermometer!
- Add baking soda and nuts. Working quickly, add the baking soda (it will foam!) followed by the nuts.
- Spread quickly onto a sheet pan lined with parchment. Use a spoon or spatula to press it into an even layer as thin as possible. The caramel will start to harden almost immediately, so move fast!
- Top with salt. Sprinkle flaky or coarse salt over the brittle right away.
- Cool for 30 minutes. To give the caramel a chance to finish setting up.
- Break into pieces. Use your hands to break into small-ish pieces.
Tips for making homemade brittle
- Be prepared. Once the caramel is ready to go, you’ll need to work VERY fast. Read the full recipe and have all ingredients and tools ready and nearby so you don’t waste any time.
- Use a candy thermometer. It’s not absolutely necessary, but I highly recommend it. It removes all guess work and ensures success every time. This is the one I use and love, but I’ve had my eye on this one too.
- Work quickly. Once the caramel reaches temperature, you have just a few moments before it hardens. Now is not the time to measure ingredients (see first tip) or take photos for Instagram. Be ready to move as fast as you can.
- Don’t be scared! I know candy making can be intimidating, but fear not. Follow the recipe as written, have confidence in yourself, and you’ll do great!
Other candy recipes
Salted Caramel Nut Brittle
Ingredients
- 12 ounces (340 grams) mixed nuts , see Notes
- 2 cups (400 grams) granulated sugar
- ½ cups (113 grams) water
- ½ cup (113 grams) unsalted butter
- ⅓ cup (100 grams) light corn syrup
- ½ teaspoon baking soda
- Coarse or flaky salt , for sprinkling
Equipment
Instructions
- Preheat oven to 350° 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. Set them aside.12 ounces (340 grams) mixed nuts
- 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. 2 cups (400 grams) granulated sugar, ½ cups (113 grams) water, ½ cup (113 grams) unsalted butter, ⅓ cup (100 grams) light corn syrup
- Once mixture begins to boil, insert a candy thermometer and cook to 300°F, while stirring occasionally. This will take about 12-15 minutes (if you notice it's taking much longer, turn up the heat just a bit). As it cooks, it will caramelize and turn golden brown.
- While caramel cooks, prep the rest of your ingredients and tools and have them ready: Line a sheet pan with parchment paper or a silicone baking mat, measure out baking soda, gather a spatula, toasted nuts and flaky salt.
- As soon as the temperature reaches 300°, immediately stir in the baking soda, which will cause the caramel to foam. ½ teaspoon baking soda
- Moving very quickly, stir in the nuts and dump onto the prepared sheet pan. Use spatula or the back of a spoon to spread out the mixture as thin as you can (mixture will be thick). Sprinkle generously with the salt.
- Let sit for 30 minutes until cool. Break brittle into small chunks with your hands.
- Brittle will keep, stored in a cool dry place, for up to a few weeks.
Notes
- 12 ounces of nuts is approximately 3 cups. Use whatever nuts you prefer. I used equal amounts of walnuts, pecans, almonds, and hazelnuts. Peanuts and/or cashews would be great too! You can keep nuts whole or roughly chop.
- Yields 2 lbs of brittle.
This recipe was originally published December 2013. It was sponsored by Diamond Nuts, a brand I still love and use for recipes like this one.
I’ve made this two Christmases in a row and it’s quickly become a favorite. Highly recommend trying this with hazelnuts. They’re more seasonal, and very festive, and taste incredible with the toasted buttery sugar base of the candy! Very easy instructions to follow.
Only question I have, is do you have any tips for being able to spread this enough before it really starts hardening? I think overall the thickness is okay? But I wish I could effectively get it a tad thinner.
Yes, it does harden SO QUICKLY! I’d recommend working as quickly as you can, and maybe taking it off the heat just a few seconds earlier (so maybe aim for 1 degree lower on your thermometer), and see if that helps next time. I find that since the nuts are so thick anyway that the thickness doesn’t bother me that much.
This recipe has become a firm favourite in our house. Our and neighbours all love it. I also put chocolate on it when it’s cold. Thankyou so much for this lovely recipe.
Chocolate is such a great addition! Thank you for that suggestion and for your kind review. 🙂
This recipe sounded so good that I purchased a candy thermometer just to make it! It was very easy, but it took 40 minutes to reach 300 in Williamsburg Virginia. The temperature seem to stay at 230 forever, then reached 300 in the last 5 minutes. Even though I worked quickly, it was difficult for me to clean the pot completely before the nuts on the silicone mat began to harden. I used a pastry scraper to spread it and that was very easy. I also used salted peanuts, so I wasn’t as generous with the sea salt on top. It turned out perfectly for my first attempt and I will make it again with a variety of nuts.
I made this yesterday and it is so delicious! I cooked the caramel too long but it just made the brittle turn out extra thick – it tasted great and still hardened up nicely! I’ve tried other brittles in the past but this one is a keeper! Thank you!
I used to eat as a kid. I saw this article and instantly memorized my childhood. My mother used to cook for me. Now in memory of my mother, I’ll make it and refresh my childhood.
Can you use maple syrup instead of corn?
I have only tested this recipe as written, with corn syrup.
Make this half brown half white sugar every week its very moreish
Cant stop eating its so nice
This is the best nut brittle I’ve ever made! I’m making two batches this Christmas, one to keep for family and the other to gift… try it, it’s so worth it.
Good easy to follow. Perfect brittle