Salted Caramel Nut Brittle
This salted caramel nut brittle is a great holiday treat or edible gift!
Almost more than anything about this time of year, I look forward to the holiday treats, which is probably isn’t a surprise to anyone. But as much as I love gobbling up 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.
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!
Ingredients needed for this salted caramel nut brittle
- mixed nuts, such as pecans, walnuts, almonds and hazelnuts
- granulated sugar
- unsalted butter
- light corn syrup
- baking soda
- Coarse or flaky salt, for sprinkling on at the end
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
Here are a few other candy recipes you will love:
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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.
Salted Caramel Nut Brittle
- 12 ounces mixed nuts (about 3 cups, 340 grams), see Notes
- 2 cups granulated sugar (400 grams)
- 1/2 cups water (118 ml)
- 1/2 cup unsalted butter (113 grams)
- 1/3 cup light corn syrup (100 grams)
- 1/2 teaspoon baking soda
- Coarse or flaky salt ,for sprinkling
- 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.
- 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°F, while stirring occasionally. This will take about 12-15 minutes. 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 and nearby.
- As soon as the temperature reaches 300°, 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 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.
- Use whatever nuts you prefer. I used equal amounts of walnuts, pecans, almonds, and hazelnuts. Keep nuts whole or roughly chop.
- Yields 2 lbs of brittle.
27 Comments on “Salted Caramel Nut Brittle”
I love a good nut brittle, and this salted caramel version sounds great!!
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!
Elevation has a lot to do with the stickiness. Every 500 feet up is one degree cooler. Water boils at sea level at 212°, and boils at 5000 feet at 202°.
So, if this recipe here is cooked to 300° in Salt Lake City (4200 feet) – I’d have to cook it to 306-307° in Phoenix (1100 feet). Hopes this helps. 🙂
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!
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.
mmm . . . This looks perfect.
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.
I’m always on a look out for great food gift ideas. This one looks great.
Tried this with (what appears to be) good success – was short on butter so added about 30g of coconut oil, and used 1 cup coconut sugar and 1 cup white sugar.
The mixture (which bubbled vigorously) stopped steaming at about 270F, so added the baking soda, which still created an awesome foam…great guidelines – some pics would help, especially when using a darker sugar where you can’t see the caramelization 😀
So happy to hear it worked so well with all those modifications! Thanks so much for the comment, I’m sure some other readers will find this very helpful. 🙂
I just made this recipe using pecans, almonds, cashews and macedamia nuts. Delicious.
I make peanut brittle regularily but all I do is melt sugar and add peanuts and butter. I have never made brittle by boiling it like this before. It turned out perfect, I love it and the salt on top really enhances the flavour (sweet and salty)
Thanks for sharing this
Has anyone tried using truvia rather than sugar when making a brittle?,
Yes, I did last night. You can use amount truvia as the sugar. It will caramelize the same way.
I did my brittle with pumpkin seeds, smoked almonds and candied bacon. I also added some rosemary, Tabasco and a few dashes of McCormicks maple bacon seasoning for some savory flavors. 290 degrees on the temp for Florida. After the boil started cook 13 minutes for the temp for me.
Thank you so much for your comment and feedback! I love that the recipe turned out so well with all of your fun modifications.
How many people does this usually feed? I’m wanting to make this as gifts for coworkers in small bags.
I have made this nut brittle for the past 3 yrs., for Christmas.
Big hit with my cookie and candy trays, and so easy to make. Pecans, Walnuts, and slivered almonds
Yay! So happy to hear that. Thanks so much for the feedback!
Thank you!! Can’t wait to try the recipe!!
it’s look like delicious !
since few times I eat a lot of caramel almonds
I make this nut Brittle every Christmas. One of the best
Good easy to follow. Perfect brittle
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.
Cant stop eating its so nice
Make this half brown half white sugar every week its very moreish
Can you use maple syrup instead of corn?
I have only tested this recipe as written, with corn syrup.
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.