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+ servings

Salted Caramel Nut Brittle

This salted caramel nut brittle is a great holiday treat or edible gift!
This salted caramel nut brittle is a great holiday treat or edible gift!
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5 from 4 votes


  • 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.


Sodium: 38mg, Calcium: 16mg, Vitamin C: 1mg, Vitamin A: 160IU, Sugar: 27g, Fiber: 2g, Potassium: 113mg, Cholesterol: 14mg, Calories: 261kcal, Saturated Fat: 5g, Fat: 15g, Protein: 3g, Carbohydrates: 32g, Iron: 1mg
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