It’s my freind Anton’s Birthday soon and he just loves Nut Brittles. They can look a little daunting to make but aren’t SUPER hard so here’s how! Just make sure you don’t skip any steps and are SURE of what crack stage the sugar is in!
And if you see Anton on the 18th tell him Happy Birthday! He’ll be 13!
You will need!
- 1 cup sugar
- ⅓ cup light corn syrup
- ¼ cup water
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- 1 cup raw nuts your choice *
- 2 tablespoons
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
NOTE * You can use just about any nut but which one you use will change when you add it to the mix. I’ll explain more in the instructions
- Large rimmed baking sheet
- Parchment paper or Tin foil
- Measuring cups and spoons
- Sharp knife or rolling pin
- Clear glass of ice water
- Candy Thermometer
- Large saucepan or your cauldron THOROUGHLY cleaned of potion residue
- Rubber Spatula
- Rubber gloves (optional)
- Wand (optional)
- Line a large rimmed baking sheet with well buttered Tin foil or parchment paper. Set aside.
- Measure out all your ingredientes NOW and put them into bowls for use. This is because this moves fast at the end and you won’t have time to do so later.
- Chop or crush your nuts up, Especially if they are a larger nut like Walnuts, brazil nuts or pecans. It can be done coarsely. You just need smaller pieces about the size of a peanut if you use anything OTHER than peanuts. A fast way to do this is put the nuts in a bag and smack them with a rolling pin. But you can also use a knife or your wand.
- In a heavy 2-quart saucepan, Or your cauldron, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved and you can see no crystals..
- Add in nuts and stir until combined. NOTE….if you are using a softer nut like pecans, cashews, or walnuts, do not put the nuts in at this stage. They will burn. Wait till just before the mix reaches the needed temperature then add them.
- Place a candy thermometer into the mixture and continue cooking, stirring frequently until temperature reaches 300°F. DO NOT WALK AWAY Watch it or it will burn
- When the mix starts to get close to 300 using a spoon bring out a bit of it that is nutless and dribble it into the glass of water. If it is at the proper stage it will separate into hard brittle threads of candy that break when you bend them. There will also be a cracking sound when it hits the ice water. This is the hard crack stage. You can also use this method if you do not have a candy thermometer. Just keep testing the mix till it does the above thing. .
- When at hard crack stage Immediately remove saucepan from heat and quickly stir in butter, vanilla, and baking soda. This is why you have to have them measured out you have to move FAST. It’s a lot faster to dump pre measured ingredients into the mix then measure them out! The mix will bubble up some when you add the baking soda! Do not panic! This is expected and needed to make it a brittle and not just a normal hard candy.
- Once the butters melted and everything is mixed well, Immediately pour the mixture onto the prepared baking sheet. Using a rubber spatula, spread the mixture into a rectangle. Make sure the nuts do not clump up in one area but are spread out well
- If you have rubber gloves put them on and after giving the candy a moment to cool gently pull the mixture apart to make it thinner and more brittle. Or you can use your wand to do this. But do NOT use your bare hands!
- Cool completely at room temperature.
- Snap candy into pieces and store in an airtight container at room temperature. If it doesn’t get eaten right away that is.