Mixed Nut Brittle Recipe

3.5 3 3
Mixed Nut Brittle Recipe
Mixed Nut Brittle Recipe photo by Taste of Home
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Mixed Nut Brittle Recipe

Read Reviews
3.5 3 3
Publisher Photo
Peanut brittle is done one better when prepared with mixed nuts instead. This impressive candy is simply delicious. I like to pack some in pretty plastic bags to give as gifts.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 10 min.

Ingredients

  • 1-1/2 cups sugar
  • 1 cup light corn syrup
  • 1/3 cup water
  • 4 cups mixed nuts
  • 2 teaspoons plus 2 tablespoons butter, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage).
Meanwhile, grease a 15-in. x 10-in. x 1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15-in. x 10-in. x 1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.)
Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces. Yield: 2-1/2 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 Mixed Nut Brittle in Country Woman Christmas Annual 1998, p39

Nutritional Facts

2 ounce-weight: 278 calories, 15g fat (3g saturated fat), 3mg cholesterol, 274mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 5g protein.

  • 1-1/2 cups sugar
  • 1 cup light corn syrup
  • 1/3 cup water
  • 4 cups mixed nuts
  • 2 teaspoons plus 2 tablespoons butter, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  1. In a large heavy saucepan, combine the sugar, corn syrup and water. Cover and bring to a boil over medium heat. Uncover and cook until a candy thermometer reads 290° (soft-crack stage).
  2. Meanwhile, grease a 15-in. x 10-in. x 1-in. baking pan with 2 teaspoons butter; set aside. Place nuts in two ungreased 15-in. x 10-in. x 1-in. baking pans; bake at 325° for 10-15 minutes or until warm. (Keep warm until ready to use.)
  3. Remove sugar mixture from the heat; carefully stir in the nuts, vanilla, salt and remaining butter. Quickly spread into prepared pan. Cool completely; break into pieces. Yield: 2-1/2 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 Mixed Nut Brittle in Country Woman Christmas Annual 1998, p39

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Reviews forMixed Nut Brittle

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choy User ID: 1617447 238553
Reviewed Dec. 1, 2015

"Just read this recipe, can you explain the pan situation to me?"

MY REVIEW
siamcrab User ID: 5732186 203001
Reviewed Jan. 18, 2012

"I'll try to mix another natural for this recipe,thank for idea."

MY REVIEW
tkarinas User ID: 4389335 51169
Reviewed Dec. 21, 2009

"This recipe is also delicious and one my family very badly wants to keep. It goes in our recipe box right away."

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