Food & Wine Mag's "Best Ever Nut Brittle"

The holidays are over and I'm left with empty cupboards, a whole heck of a lot of Lean Cuisines and oddly enough, two pints of heavy cream. I'm one of those people who feels extreme guilt when perfectly good grocery items threaten to go bad, and heavy cream is no exception. So I'm beating the expiration date by using the cream in a big batch of Food and Wine Magazine's "Best Ever" nut brittle. Don't let the name fool you, it really is the best I've ever had. Not to mention, it will make great snacky-snacks for Bryan's poker night on Friday. 

It's True: The Best Ever Nut Brittle!
Here's how you make it:

Best-Ever Nut Brittle
Adapted from Food & Wine Magazine
Servings: 2 pounds

  • 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
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.

Combine the sugar, water, butter and corn syrup

Cook until mixture registers 300° on a candy thermometer

My preferred combination of nuts: Peanuts, cashews & pecans

Remove from the heat and carefully stir in the baking soda. Careful, it'll bubble!

Add in the nuts, quickly stirring to combine. Do it fast or else they'll harden in a chunk.

Immediately scrape onto a large nonstick baking sheet (I lined mine with foil). Spread out quickly with the back of a non-stick spatula. 

Let brittle cool for 30 minutes then break into large shards
MAKE AHEAD The brittle can be stored in an airtight container at room temperature for up to 1 month.


  1. I also have some left over cream from the Holidays. I was going to make biscuits and gravy with it this weekend, but now I am wavering....

  2. RMW: If you've got enough, make both! Talk about a decadent meal...
    LB: The cream is the main component in the brittle. :)


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