Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dera Burreson Hands On Time: 10 mins Total Time: 55 mins Servings: 48 Yield: 2-1/4 pounds Jump to Nutrition Facts Ingredients 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 Directions 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. Stir in nuts. Cook over medium-low about 15 minutes more or until thermometer registers 295°F, stirring often. 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). Rate it Print Nutrition Facts (per serving) 105 Calories 5g Fat 15g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.