Paula's Nutty Brittle From Savannah's Candy Man

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  • Level: Advanced
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 3 to 4 servings
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2 1/2 cups sugar

1 1/4 cups light corn syrup

1 cup water

1 tablespoon salt

1/2 cup pecans

1/2 cup cashews

1/2 cup macadamias

1/2 cup almonds

4 tablespoons butter

3 teaspoons baking soda


  1. In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).
  2. Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to a froth for 30 seconds.
  3. Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
  4. This brittle has a great shelf life, if kept in air tight zip locks or containers, it will keep for 2 months.