Nut Brittle

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  • Level: Intermediate
  • Total: 19 min
  • Prep: 5 min
  • Inactive: 4 min
  • Cook: 10 min
  • Yield: 24 pieces
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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


  1. 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.
  2. 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.