This savory, barely sweet, recipe is my take on a basic peanut brittle I was given as a gift from a friend. She made it from a Jacques Torres recipe. I adapted the recipe to include mixed nuts, chili, cinnamon and a bit less corn syrup. I also roast the nuts to develop their flavor before using them in the candy brittle.
Total:
35 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.

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Almond Brittle

Recipe courtesy of Martha Stewart

Hazelnut Brittle

Recipe courtesy of Giada De Laurentiis

Peanut Brittle

Recipe courtesy of Alton Brown

Sesame Brittle

Recipe courtesy of Gale Gand

Peanut Brittle

Recipe courtesy of Jacques Torres

Nut Brittle

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