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Four-Nut Brittle

 Four-Nut Brittle
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
14 ServingsPrep: 20 min. + cooling


  • 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


  • 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).
  • Remove from heat; vigorously stir in baking soda and vanilla until
  • blended.
  • 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.
Nutritional Facts: 1 serving (2 ounces) equals 319 calories,

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Four-Nut Brittle (continued)

Nutritional Facts: 14 g fat (3 g saturated fat), 9 mg cholesterol, 264 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.