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!
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!
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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 (about 3 cups, 340 grams) mixed nuts (see Note)
- 2 cups (400 grams) granulated 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
- 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.