Nut Brittle

There's no reason this holiday candy favorite has to be made only with peanuts. Our Test Kitchen updated the classic recipe with cashews, almonds, and pepitas.

Nut Brittle
Photo: Dera Burreson
Hands On Time:
10 mins
Total Time:
55 mins
2-1/4 pounds


  • 2 cup sugar

  • 1 cup light-color corn syrup

  • ½ cup water

  • ¼ cup butter

  • 2 ½ cup raw peanuts, raw cashews, whole blanched almonds, and/or raw pepitas (pumpkin seeds)

  • 1 ½ teaspoon baking soda, sifted


  1. Calibrate your candy thermometer. Butter two large baking sheets. Butter the sides of a 3-qt. heavy saucepan. In the saucepan combine sugar, corn syrup, the water, and 1/4 cup butter. Cook and stir over medium-high until butter is melted and sugar is dissolved. Continue cooking until mixture boils, stirring occasionally. Clip candy thermometer to side of pan. Reduce heat to medium-low. Continue cooking 30 minutes or until thermometer registers 275°F, stirring occasionally. Adjust heat as necessary to maintain a steady boil.

  2. Stir in nuts. Cook over medium-low about 15 minutes more or until thermometer registers 295°F, stirring often.

  3. Remove from heat; remove thermometer. Quickly sprinkle baking soda over nut mixture, stirring constantly. Immediately pour onto prepared baking sheets. Let cool 1 minute. Use two forks to lift and pull candy into an even layer. Cool completely; break into pieces. Store in an airtight container at room temperature up to 1 week. Makes about 2 pounds (about 48 pieces).

Nutrition Facts (per serving)

105 Calories
5g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 105
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 53mg 2%
Total Carbohydrate 15g 5%
Total Sugars 14g
Protein 2g
Calcium 8mg 1%
Iron 0.4mg 2%
Potassium 54mg 1%
Folate, total 18.3mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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