Pioneer Woman Brittle

Pioneer Woman brittle is an easy homemade candy made with four kinds of roasted nuts, butter and a glossy caramel base, ready in 1 hour 10 minutes. This no-bake homemade food gift fits Christmas, game day, winter potlucks and cookie swaps, and it packs up nicely in a tin.

Cook the sugar syrup until the candy thermometer reads 300°, because that hard-crack stage is what gives you a shattering crunch. Pull it short and the brittle turns sticky and chewy instead of snapping clean.

Four kinds of nuts, cashews, pecans, peanuts and almonds, give every shard a different bite, which most brittles with just peanuts can't match. Stirring in the baking soda at the very end also foams the candy up, so it cools airy and crisp instead of rock hard.

Pioneer Woman Brittle

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

260

kcal

Crunchy nuts are suspended in a bright, glossy caramel that snaps cleanly when you bite it. The baking soda foams the candy so it cools light and brittle, then a sprinkle of flaky salt finishes each shard.

Ingredients

• 2 tbsp. unsalted butter, room temperature, plus more for the pan
  

• 1 c. granulated sugar
  

• 1/2 c. light corn syrup
  

• 1/2 c. water
  

• 1/2 c. roasted, lightly salted cashew halves
  

• 1/2 c. pecan halves, roughly chopped
  

• 1/3 c. roasted, unsalted peanuts
  

• 1/3 c. slivered almonds
  

• 3/4 tsp. kosher salt
  

• 1 tsp. baking soda
  

• 1 tsp. vanilla extract
  

• Flaky sea salt, to taste
  

Directions

• Prep the pan: Grease a large baking sheet with butter and set it aside. Having it ready matters, because the hot candy needs to hit the pan right away.
• Cook the syrup: Combine 1 cup sugar, 1/2 cup corn syrup and 1/2 cup water in a large saucepan. Cook, swirling the pan occasionally, until a candy thermometer registers 285°, which takes 16 to 18 minutes.
• Add the nuts: Stir in 1/2 cup cashew halves, 1/2 cup chopped pecans, 1/3 cup peanuts, 1/3 cup slivered almonds and 3/4 teaspoon kosher salt with a wooden spoon. Keep cooking and stirring constantly until it registers 300°, 3 to 5 minutes.
• Foam the candy: Take the pan off the heat and remove the thermometer. Add 2 tablespoons butter, 1 teaspoon baking soda and 1 teaspoon vanilla, then stir until the mixture is evenly foamy, since it will bubble up.
• Spread and salt: Pour the brittle right away onto the prepared baking sheet. Quickly spread it into a thin sheet, then sprinkle lightly with flaky sea salt to taste.
• Cool and break: Let the brittle cool completely, about 30 minutes. Then break it into pieces and store them in an airtight container at room temperature for up to 1 week.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Nordic Ware half sheet pan, OXO wooden spoon set, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different nuts in this brittle?

Swap in any roasted nuts you like, such as walnuts or hazelnuts, as long as you keep the total amount about the same. Chop larger nuts so the brittle spreads thin and breaks easily.

How long does homemade brittle keep?

Stored in an airtight container at room temperature, it keeps for up to 1 week. Humidity makes brittle sticky, so keep it away from steamy kitchens and don't refrigerate it.

Can I make brittle ahead for gifts?

Yes, it's a great make-ahead candy since it holds for a week in a sealed tin. Layer the pieces with parchment paper so they don't stick together.

Why is my brittle chewy instead of crunchy?

The syrup most likely didn't reach 300°, so the sugar never hit hard-crack stage. Watch the thermometer closely and wait for the full temperature, even if it feels like it's taking a while.

What's the most common mistake when making brittle?

Waiting too long to pour is the big one, because the candy sets fast once it leaves the heat. Have the greased pan right next to the stove so you can pour and spread right away.