BEST EVER NUT BRITTLE RECIPES

BEST-EVER NUT BRITTLE RECIPE - TINA UJLAKI | FOOD & WINE

Best-Ever Nut Brittle Recipe - Tina Ujlaki | Food & Wine image

Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City's Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I'd start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."

Provided by Tina Ujlaki

Categories Candy

Total Time 1 hours 0 minutes

Yield 2 pounds

Number Of Ingredients 7

Ingredients

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
Fleur de sel or crushed Maldon sea salt

Steps:

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

BEST EVER NUT BRITTLE RECIPE - FOOD.COM

Best Ever Nut Brittle Recipe - Food.com image

I found this recipe on Food and Wine network - posted by Tina Ujlaki - and it is awesome! Quite simple as well. This will be a Christmas tradition for sure! The cooking time does not include cooling time.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 2 pounds

Number Of Ingredients 7

Ingredients

2 cups sugar
1/2 cup water
1/2 cup unsalted butter (I used salted since I did not have the sea salt)
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces cashews or 12 ounces pecans, etc
fleur de sel (I did not have or use this) or crushed maldon sea salt (I did not have or use this)

Steps:

In large saucepan, combine sugar, water, butter and corn syrup and bring to boil.
Cook over moderately high heat, stirring occasionally, until caramel is light brown and registers 300°F on candy thermometer, about 10 minutes.
Remove from heat and carefully stir in baking soda. The mixture will bubble.
Stir in nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
Using the back of a large spoon (oil lightly if sticks), spread the brittle into a thin, even layer.
Sprinkle with salt.
Let cool completely, about 30 minutes.
Break brittle into large shards.

Nutrition Facts : Calories 4851.6, FatContent 344.1, SaturatedFatContent 70.5, CholesterolContent 122, SodiumContent 5235.3, CarbohydrateContent 372.6, FiberContent 48, SugarContent 240.1, ProteinContent 142.6

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