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I've gotta tell you about my grandma's treasured Nut Brittle! This snappy homemade sweet brings together perfectly browned sugar with nuts galore. It's my go-to during Christmas time, but truth be told, it's yummy whenever you fancy making it.
Why This Brittle Stands Out
The thing I can't get enough of with this brittle is how each crunch delivers both almonds and peanuts. It's not fancy to make but wow, the taste is incredible. Everyone loves getting it as a gift, and at my place, it vanishes in no time!
Ingredients List
- The Foundation: - Tasty salted butter - Plain sugar - Light corn syrup (honey can work in a pinch) - A splash of water
- The Secret: - Baking soda for that airy crunch - A combo of sliced almonds and salted peanuts
Candy-Making Steps
- Prep First:
- Get your pan covered with parchment or slick it with butter.
- Mix Your Base:
- Melt the butter then throw in sugar, corn syrup and water until everything dissolves.
- Cook It Down:
- Let it reach 300°F while you keep the mixture moving for that perfect crack.
- Toss In Extras:
- Work fast! Mix in baking soda followed by your nut blend.
- Cool It Down:
- Pour onto your surface, flatten it out and wait till it hardens up.
Insider Tricks
Get all your stuff measured before you start cause things happen real quick. I always warm my nuts beforehand which makes spreading easier. And seriously, don't try skipping the parchment paper, you'll thank me later.
Storage Advice
Your brittle will stay crunchy up to 8 weeks if you keep it in something airtight. Just find a cool, dry spot for it. Wanna make it last even longer? Stick it in the freezer and it'll be good for 3 months.
Tasty Twists
Switch up your nuts with macadamias or pecans if you want. I sometimes drop in some vanilla or dust the top with sea salt. Using brown sugar can give you a richer flavor too.
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Troubleshooting Problems
Got sticky brittle? Make sure you're keeping it sealed tight away from any dampness. If it won't harden up, you probably didn't hit that crucial 300°F mark. Grab a candy thermometer, it'll be your biggest helper here.
Recipe FAQs
- → Why’s my candy grainy?
Avoid too much stirring once the sugar heats up. A candy thermometer helps nail the temperature.
- → How come my candy’s soft?
It has to hit 300°F exactly. Anything lower won’t firm up right.
- → Why is it sticking to everything?
Stick with parchment, not wax paper or foil. Don’t spread it out too much either.
- → Can I switch up the nuts?
Yep, any nuts will do. Toasting them first boosts flavor big time.
- → How long will it stay fresh?
Keep it sealed tight at room temp—it’ll last for weeks.