Salty-Sweet Nut Brit­tle,

Southern Living (USA) - - Contents -

Nut brit­tle is easy to make, trav­els well, and ac­tu­ally im­proves in fla­vor with age, mak­ing it the ideal treat to give as a gift or to fill your own candy dish at home.



2 14 ⁄ cups gran­u­lated sugar

12 ⁄ cup wa­ter

12 ⁄ cup light corn syrup

12 ⁄ tsp. fine sea salt 6 Tbsp. but­ter, cut into pieces, plus

more for bak­ing sheet 2 cups mixed nuts (such as toasted pecan halves; lightly salted, toasted pis­ta­chios; lightly salted, toasted al­monds; cashews; or pump­kin seeds)

1 cup salted, dry-roasted peanuts

2 tsp. bak­ing soda

1⁄ 12 tsp. vanilla ex­tract 2 tsp. flaky fin­ish­ing salt (such as

fleur de sel) 1. Rub an 18- x 13-inch bak­ing sheet lightly with but­ter, or coat with cook­ing spray. Set aside.

2. Stir to­gether sugar, wa­ter, corn syrup,

and fine sea salt in a heavy, 2-quart saucepan; at­tach a candy ther­mome­ter to side of pan. Place pan over medium-high, and cook, oc­ca­sion­ally stir­ring gen­tly with a wooden spoon, un­til sugar dis­solves and mix­ture boils. Once sugar syrup is clear and thick­ened, cook, undis­turbed, un­til the ther­mome­ter reaches 230°F to 235°F (soft-ball stage), 5 to 7 min­utes.

3. Stir in but­ter, and con­tinue cook­ing over medium-high, stir­ring oc­ca­sion­ally, un­til but­ter melts, syrup starts to caramelize, and the ther­mome­ter reaches 300°F to 305°F (hard-crack stage), 6 to 8 min­utes. Im­me­di­ately re­move pan from heat; work­ing very quickly, vig­or­ously stir in the mixed nuts and peanuts just un­til com­pletely coated in caramelized syrup.

4. Im­me­di­ately stir in bak­ing soda and vanilla. Once the bak­ing soda hits the hot, caramelized syrup, it will lighten and start to get foamy. As soon as in­gre­di­ents are com­bined, pour hot candy onto pre­pared bak­ing sheet. Us­ing the back of a wooden spoon, quickly and gen­tly spread mix­ture, push­ing into a fairly thin layer that cov­ers most of bak­ing sheet. (A few holes are fine. It doesn’t need to be a solid sheet of candy.) Quickly sprin­kle en­tire sur­face with flaky fin­ish­ing salt. Let stand un­til brit­tle hard­ens, about 1 hour. Break into pieces. Store brit­tle in an air­tight con­tainer or a zi­plock plas­tic bag for up to 2 weeks.

Note: For a thin­ner, more del­i­cate brit­tle, you can “stretch” it: Af­ter spread­ing the brit­tle onto the bak­ing sheet, cool slightly for a minute or two just un­til the candy is pli­able but still too hot to touch with your bare hands. Run a long, thin spat­ula un­der the candy to loosen it from the bak­ing sheet, and (wear­ing clean rub­ber gloves) lift the edges and gen­tly pull and stretch the candy. Move into the mid­dle, pulling gen­tly with­out tear­ing it, to make the brit­tle slightly thin­ner. You can leave it on the bak­ing sheet to do this, stretch­ing over the sides of the pan, or turn it out onto a mar­ble or gran­ite coun­ter­top or cut­ting board to make it eas­ier to work with.

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