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Salted Mixed Nut Brittle—The Best Nut Brittle Ever

Break into pieces and store air-tight.

Makes slightly less than 2 pounds brittle.

(From Food & Wine, December 2007)

Posted by Paige at 7:12 PM Chris Beam said...

How can Peanut Brittle make you sad? It reminds me of my husband's Dad and this was his specialty he made every Christmas right up until the year he passed away. Don made batches and batches of it for everyone and he was a local celeb because of it. I never tried to make it because I felt it would never live up to his. I think I will give this recipe a try and dedicate it to his memory.

December 20, 2010 at 10:32 PM 
I'm dying to make this, but scared. ;) Seriously, my issues with crystalized sugar scare me. I know someone in Kevin's family who loves brittle, so it would be fun to make this for her.
It could be a fun challenge for me.
Have a wonderful Christmas, Paige!

December 22, 2010 at 9:16 AM 
Katrina--I have never had this brittle crystallize. The corn syrup acts as a bit of protection. Let me know how yours turns out. And have a Merry Christmas!

December 22, 2010 at 2:11 PM 
Hi, I am planning to make tthen today. What If i use nuts thats are not roasted? Apart from flavor will the chemistry change?

July 22, 2011 at 8:58 AM 
I'm assuming that if the nuts are raw that they aren't salted either. So there will be differences from the absence of salt and from the fact that the nuts are raw. As you note, there will be a definite flavor difference.

Beyond that I think their will be quite a bit of difference in texture. Raw nuts are not as tender as roasted/toasted nuts. Most nut brittle recipes that call for raw nuts--typically "raw spanish peanuts"--add the nuts early on (after the sugar has dissolved) so that the nuts roast in the syrup as it cooks to temperature. If I were you, I would be inclined to search for a recipe like that, rather than use this one that adds the nuts at the end (on the assumption that they are already roasted).

The salt too is important for texture, I think. I can't give you technical chemistry reasons for this, because honestly, its more of a hunch--but I think the presence of the salt from the nuts IN the brittle (not just on the surface) does something to the sugar structure that makes the brittle more tender.


July 22, 2011 at 9:54 AM 
Thank u very much.....I will try it with Salted n Roasted nuts. In India, the brittle sold in the market does not have any salt at all.....it is transparent in color and Cardamom powder is used to infuse falvor. Hence, my query.

July 28, 2011 at 1:18 PM 
You're welcome! You will find this brittle to be quite different from what you are used to...I hope you like it. The cardamom infused brittle sounds delicious!

July 28, 2011 at 2:12 PM 
This is the peanut brittle I have been making for years. I found it in a cookbook and have never looked back. I do think the butter in the recipe makes all the difference, and of course the salt. I am happy to be able to "PIN" this recipe as I am always worried about losing recipes. Your tip about keeping the nuts warm is great, sometimes it is difficult to get all the brittle stretched out before it gets too hard, harder because in this family we never make a single batch. Right now I am making it and keeping the nuts warm. Thank you for that tip!

December 19, 2014 at 10:36 AM 
JP, thanks for taking the time to comment. Yes...this really is the best :). I hope the tip about keeping the nuts warm made a difference for you. BTW, if you like this recipe, you should give the Chocolate Almond Toffee (http://www.forloveofthetable.com/2011/12/chocolate-almond-toffee.html) a try too.

December 19, 2014 at 6:41 PM 
I've made this every year since 2010 now. Love it. Just finished this year's batch. Now to not snitch too much......

December 23, 2015 at 1:33 PM 
Thanks Katrina! I've made two batches so far this year...and will probably make another before the holiday is over...

December 23, 2015 at 3:05 PM Ru Ru said...

Have made this twice now and it's a huge hit. Seriously the best brittle recipe I've ever seen!

December 31, 2016 at 1:50 PM 
I'm so glad you like it! Thanks for letting me know. I still make it every year... I found that when I didn't make it, people noticed and asked for it!

December 31, 2016 at 3:19 PM