Salted Caramel Nut Brittle Share on Pinterest

Salted Caramel Nut Brittle

  • 45 minutes
  • 9 ingredients
  • Mixed Nuts
  • Moderate
  • pounds


  • 4 oz. Diamond of California® Slivered Almonds
  • 4 oz. Diamond of California® Chopped Pecans
  • 4 oz. Diamond of California® Chopped Walnuts
  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • Fluer de sel or coarse salt, for sprinkling

The Steps

  1. Preheat oven to 350°F. Spread nuts onto a sheet pan and toast in the oven for 7-10 minutes, just until the nuts begin to turn golden brown.
  2. In a heavy bottomed saucepan, combine the sugar, water, butter and corn syrup over medium low heat. Stir until butter is melted and sugar is dissolved. Once mixture begins to boil, insert a candy thermometer and cook to 300°F, while stirring occasionally. As it cooks, it will caramelize and turn golden brown.
  3. As soon as the temperature reaches 300°F, immediately stir in the baking soda, which will cause the caramel will foam. Moving quickly, stir in the nuts and dump onto a nonstick sheet pan or a sheet pan lined with a silicone baking mat or parchment paper. Use the back of a spoon to spread out the mixture as thin as you can (mixture will be thick). Sprinkle generously with fleur de sel or coarse salt.
  4. Let sit for 30 minutes until cool. Break brittle into small chunks.
  5. Brittle will keep, stored in a cool dry place, for up to a few weeks.

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