Irresistible Nut Brittle Recipe: A Sweet Treat for Any Occasion
Indulge in the delightful crunch and rich flavors of this homemade nut brittle! A perfect blend of toasted nuts and golden caramel, this sweet treat is ideal for sharing with loved ones or gifting during the holidays. Follow this step-by-step recipe to create your very own batch of nut brittle right in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Blanched almonds | 80g |
| Shelled hazelnuts | 70g |
| Pistachios | 50g |
| Pine nuts | 30g |
| Walnut halves | 70g |
| Sesame seeds | 2 tbsp |
| Granulated sugar | 350g |
| Water | 3 tbsp |
| Lemon juice | 1 tsp |
| Vegetable oil | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42g |
| Protein | 6g |
| Fats | 16g |
| Fiber | 2g |
| Sugars | 34g |
| Sodium | 10mg |
Instructions
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Prepare the Nuts:
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- Spread the almonds, hazelnuts, pistachios, and pine nuts evenly on a baking sheet. Toast them in the oven for 5-7 minutes until they are fragrant and lightly golden.
- Once cooled, chop the nuts coarsely using a sharp knife, ensuring you retain some chunky pieces for texture. Transfer them to a mixing bowl.
-
-
Add the Sesame and Lemon:
- Add the sesame seeds to the bowl of chopped nuts.
- Drizzle in the lemon juice and give the mixture a thorough stir with a wooden spoon to coat the nuts evenly.
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Prepare the Mold:
- Lightly oil the inner edges of your mold or baking dish to prevent sticking. Line the bottom with parchment paper for easy removal later.
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Make the Caramel Syrup:
- In a medium saucepan, combine the granulated sugar and water. Heat the mixture over medium heat, stirring gently until the sugar dissolves completely.
- Increase the heat slightly and allow the mixture to simmer undisturbed. The syrup will gradually turn a deep amber color and form bubbles on the surface.
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Incorporate the Nuts:
- Once the syrup has reached the desired amber hue, remove the saucepan from the heat and quickly stir in the prepared nut mixture.
- Work swiftly to coat the nuts evenly with the hot syrup.
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Shape the Brittle:
- Pour the caramel-coated nuts into the prepared mold. Use a greased wooden spoon or spatula to spread and press the mixture into an even layer.
- Allow the brittle to cool at room temperature for about 10 minutes. At this stage, it will still be soft and malleable.
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Release the Brittle:
- After the initial cooling period, run a knife blade along the edges of the mold to loosen the brittle.
- Flip the mold onto a cutting board, gently tapping to release the brittle. Peel off the parchment paper.
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Final Cooling:
- Let the brittle sit undisturbed until it hardens completely. This process ensures the bars will hold their shape and have that signature snap when broken.
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Serve and Enjoy:
- Cut the brittle into individual bars or break it into irregular shards for a rustic presentation. Arrange them on a serving plate and enjoy the sweet crunch!
Pro Tips
- Use a candy thermometer for precision when making caramel. Aim for a temperature of 300°F (149°C) for the perfect hard crack stage.
- Store the brittle in an airtight container to maintain its crunchiness for up to two weeks.
- Experiment with different nuts or add a pinch of cinnamon for a warm, spicy note.
This nut brittle is guaranteed to become a household favorite, offering the perfect balance of sweetness and nutty goodness. Share it with friends or savor it as a solo treat—it’s delicious either way!
