Ingredients
- 1 cup salted dry roasted peanuts
- 1 cup shelled pistachios
- 1 cup pecan halves
- 1 cup sugar
- 1 cup unsalted butter (2 sticks), cut into chunks
- 1/3 cup light corn syrup
- 2 teaspoons honey
Directions
Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By bridgetkeenan
on December 04, 2012
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Easy to make and a crowd-pleaser. Love that I don't need to use a candy thermometer.
By lakotamoon1
Long Valley, 70
on December 04, 2011
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This recipe tasted great! The only issue is that it never hardened. I'm not that picky but I was hoping for brittle. I made two separate batches for the Holidays. Everyone will love them regardless. I do agree with one post- nuts are expensive but I got a good deal on planters at a wholesale market.
By meflemming_10312379
Stone Ridge, NY
on May 04, 2008
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This is a fabulous recipe. I did not use the peanuts but used unsalted pumpkin seeds and organic sesame seeds instead. Also, I used maple syrup instead of the honey. It's important to butter the foil before spreading out the brittle otherwise you will have a heck of a time removing the pieces.
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