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Salted Caramel Nut Brittle

Rated as 4.62 out of 5 Stars

"This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds."
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Ingredients

33 m servings 137 cals
Original recipe yields 24 servings

Directions

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  1. Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil; set aside.
  2. Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
  3. Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
  4. Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

Footnotes

  • REYNOLDS KITCHENS TIP:
  • Making a tasty treat like this one doesn't have to drive you nuts when it's time for cleanup! By using non-stick foil, you won't have a sticky mess of a baking sheet to soak and scrub later. The brittle will break apart easily and turn out perfectly crispy and delicious.

Nutrition Facts


Per Serving: 137 calories; 10.6 g fat; 10.4 g carbohydrates; 1.3 g protein; 20 mg cholesterol; 68 mg sodium. Full nutrition

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Reviews

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I was very nervous making this because my candy thermometer broke last Christmas and I haven't replaced it yet. If you don't have a thermometer you just have to watch it closely. Once it turns t...

I used parchment paper instead of foil and it worked out very well. I also used pumpkin seeds, which I painstakingly hulled myself, and pistachios instead of the sesame seeds and it turned out ...

I ended up having to do a do-over on this recipe. Lord help me LOL!! The 1st time not really reading, I used clear corn syrup...hmm oops, I had banana colored brittle that still harden to the ha...

Very tasty! I never made toffee brittle before but like it a lot, and I'm not a brittle fan. I had to improvise on the topping because I had no pumpkin seeds or sesame seeds. I used fancy mixed ...

This is incredible brittle. I used salted roasted peanuts and omitted cashews and pumpkin seeds since I wanted to use what I had on hand - the toasted sesame seeds added a nice texture. This is ...

The brittle cooks up to a beautiful golden color. Make sure that you sprinkle on your nuts and seeds while the brittle is still hot. I waited two minutes as recommended in the recipe and the bri...

Forgot to shell the pumpkin seeds. Whoops. But otherwise, this turned out really yummy!

Hubby said 5 stars hands down and clean-up was a breeze using the Reynolds Non Stick Foil. The entire sheet of candy lifted right off of the pan without a hiccup. I am 100% sold on this foil. Th...