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I love peanut brittle, which inspired me to create a Mixed Nut Brittle. It’s really not difficult to make, but resist the urge to stop cooking the sugar too soon. If you do, your brittle will still be too sticky. Your finished product should be a deep amber color.
- 1 Cup Sugar
- 4 Tablespoons Unsalted Butter (Softened & Cut Into 2 Pieces)
- 1/3 Cup Water
- 1/4 Cup Golden Syrup (Such as Lyle’s Golden Syrup)
- 2 1/4 Cups Salted Mixed Nuts (Whole)
- 1/2 Teaspoon Baking Soda
- You will need to line a large-size baking sheet with a nonstick liner. Grease bottom of spatula. Set aside.
- In a large-size heavy pan combine sugar, butter, water, and golden syrup. Cook over a medium-low heat for 5 minutes until sugar dissolves. Stir constantly. Turn up heat to high and bring to boil. Boil, without stirring, for another 5 minutes until sugar begins to turn color around edges of pan. Swirl pan over heat until caramel is an even deep amber. Cook for another 3 minutes.
- Carefully remove pan from heat and add nuts and baking soda. Using buttered spatula stir until just blended and caramel is foamy and evenly covers nuts.
- Slowly pour mixture onto prepared baking sheet. Spread into this layer.
- Set aside at room temperature for 3 hours until completely cooled. Break or cut into small pieces and store in airtight container.
- Makes 1 1/4 Pounds
- “Work With What You Got!”
- © Victoria Hart Glavin Tiny New York Kitchen
