Four-Nut Brittle Recipe
Four-Nut Brittle Recipe photo by Taste of Home

Four-Nut Brittle Recipe

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Meet the Cook: We delight in being hospitable - it's the true mark of a country home...even if it is in the city. This recipe's one I created myself. I enjoy various kinds of nuts and wanted a candy that has a different crunch in every bite. My husband and I have a daughter, who's just turning 19 months old. -Kelly-Ann Gibbons, Prince George, British Columbia
TOTAL TIME: Prep: 20 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 14 servings

Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup salted peanuts
  • 1/2 cup each coarsely chopped almonds, pecans and walnuts
  • 1/4 cup butter
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract

Nutritional Facts

1 serving (2 ounces) equals 319 calories, 14 g fat (3 g saturated fat), 9 mg cholesterol, 264 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over medium-low heat until a candy thermometer reads 238° (soft-ball stage). Stir in nuts and butter. Cook over medium heat to 300° (hard-crack stage).
  2. Remove from heat; vigorously stir in baking soda and vanilla until blended.
  3. Quickly pour onto two greased baking sheets, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers. Yield: 1-3/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Four-Nut Brittle in Country Woman November/December 1997, p33

Nutritional Facts

1 serving (2 ounces) equals 319 calories, 14 g fat (3 g saturated fat), 9 mg cholesterol, 264 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.

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