| Level: | Intermediate |
| Total: | 19 min |
| Prep: | 5 min |
| Inactive: | 4 min |
| Cook: | 10 min |
| Yield: | 24 pieces |
| Level: | Intermediate |
| Total: | 19 min |
| Prep: | 5 min |
| Inactive: | 4 min |
| Cook: | 10 min |
| Yield: | 24 pieces |
Ingredients
- 1 cup salted dry roasted peanuts
- 1 cup shelled pistachios
- 1 cup pecan halves
- 1 cup sugar
- 1 cup unsalted butter (2 sticks), cut into chunks
- 1/3 cup light corn syrup
- 2 teaspoons honey
Instructions
- Put the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir constantly with a wooden spoon until it becomes a nice walnut color and thickens, about 10 to 12 minutes. Quickly pour onto a silpat or foil lined baking sheet and spread the brittle to an even thickness of about 1/3-inch with the back of the spoon.
- Cool for 3 or 4 minutes then score the brittle with a sharp knife into about 24 (2-inch) squares. Once the brittle has cooled completely, snap along scored marks.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 207 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 5 mg |
| Serving Size | 1 of 24 servings |
| Calories | 207 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 5 mg |
Reviews
Easy to make and a crowd-pleaser. Love that I don’t need to use a candy thermometer.
This recipe tasted great! The only issue is that it never hardened. I’m not that picky but I was hoping for brittle. I made two separate batches for the Holidays. Everyone will love them regardless. I do agree with one post- nuts are expensive but I got a good deal on planters at a wholesale market.
This is a fabulous recipe. I did not use the peanuts but used unsalted pumpkin seeds and organic sesame seeds instead. Also, I used maple syrup instead of the honey. It’s important to butter the foil before spreading out the brittle otherwise you will have a heck of a time removing the pieces.
This is the easiest and best brittle I have ever made. I found shelled pistachios at Sam’s in a big bag along with the other nuts so I could make several batches. The texture isn’t as hard as most brittles so it is easier on the teeth. I made a batch for everyone last year and I am heading out to gather the ingredients again for this year. The trickest part of this is catching it just as the color starts to change – just keep an eye on it.
I made this brittle 1 year ago for Christmas my daughters boy friend wanted it … It was a big hit Christmas Eve when all the family got togther,with the variety of nuts everyone loved it .. Oh course every one wanted the receipt but Im sure I will be the only one who makes it .. I don’t care I will …lol Its Great!!
It was easy to make and everyone loved it. I accidently made it with brown sugar one time. That made it into a chewier dessert.
Easy and delicious. Used nuts to my preference.
Good flavor and easy to make, but they never got hard enough. They stuck to teeth too easily.
I made this recipe for Thanksgiving.
It was a huge hit….with family, friends, and neighbors.
I’ve made it 4-times, and each time it turned out perfectly. It’s idiot-proof.
I wonder if the people who have had problems are using margarine instead of butter? or not cooking it long enough?
Don’t give up, try again. It’s well worth it.
It was a huge hit….with family, friends, and neighbors.
I’ve made it 4-times, and each time it turned out perfectly. It’s idiot-proof.
I wonder if the people who have had problems are using margarine instead of butter? or not cooking it long enough?
Don’t give up, try again. It’s well worth it.
I was able to do it the first time which was pretty good