Ingredients33 m servings 137 cals
- Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil; set aside.
- 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.
- 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.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
- 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.
Per Serving: 137 calories; 10.6 g fat; 10.4 g carbohydrates; 1.3 g protein; 20 mg cholesterol; 68 mg sodium. Full nutrition
ReviewsRead all reviews 8
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!