Mixed Nut Brittle

For Halloween I thought I’ll make this mixed nut brittle as a treat for the adults.  Some of us don’t really enjoy eating all the candy from the store.  I’ll wrap it in clear bags, then tie it with a pretty bow and my guests can take it home.  Somehow we all feel less guilty in eating this sweet treat because of the protein in nuts.mixed nut brittle

Instead of using just peanuts, I prefer roasted and salted mixed nuts. The blend contains peanuts, walnuts, almonds and cashews.  You can also add pecans or make your own mix if you want. The flavor of roasted nuts is much better than raw ones.  The saltiness also makes a great combination with the sweet. Not only is it delicious, it also keeps well for a long time.

The key to making brittle is using a candy thermometer and patience. You’ll need the candy thermometer that gives you an accurate reading on the temperature.  Don’t worry about the part where you have to stir the mixture while cooking. It’s important to prevent burning. A silicone spatula and nonstick sauce pan works best for this.

Mixed Nut Brittle

Servings 8 about 1 lb
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 cups roasted and salted mixed nuts
  • ¾ cup sugar
  • ½ cup light corn syrup
  • 2 Tbsp unsalted butter + more for greasing
  • ½ tsp vanilla extract
  • ½ tsp baking soda
  • ½ cup water


  • Grease a large baking sheet generously with butter and place it in a warm oven at 250º F. (You can also use Silpat liner and grease it).This will make spreading the hot mixture easier later. In a nonstick saucepan combine the water, corn syrup, and sugar over medium heat. Place the candy thermometer in the saucepan. Cook while stirring gently using a silicone spatula. Keep stirring until all the sugar is melted and the thermometer reads 240º F. This will take more than 5 mins.
  • Stir in the butter and mixed nuts. Keep stirring until it has thickened and the thermometer reads 300º F. Watch it so it doesn't burn.
  • Remove the mixture from heat and quickly stir in the baking soda and vanilla. The mixture will bubble up so be careful.
  • Remove the baking sheet from the oven. Pour the mixture onto the baking sheet carefully. Quickly spread it out evenly with a silicone spatula to about 1/4 inch thick. Let it cool for at least 1 hour.
  • When it has cooled, break it up in pieces to your desired size. Store in airtight container and it will keep up to 1 month.
Author: Elizabeth Segal
Course: Dessert

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