Nut Brittle
- Level: Intermediate
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 207
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 3
- Cholesterol
- 20
- Sodium
- 5
- Total: 19 min
- Prep: 5 min
- Inactive: 4 min
- Cook: 10 min
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.