It’s finally starting to feel like fall here in Nashville, and with Halloween just around the corner, I know I’m starting to think about candy. And not just any candy – homemade candy like this nut brittle!
Ok, I’ll be honest. I actually made this brittle back in June, but with all the great summer vegetables we decided to wait and share in the fall. It’s also a great gift for those of you looking forward to the holidays. In fact, I made this and sent it to my dad and Tim’s dad for Father’s Day.
I was originally thinking of just making standard peanut brittle, since Tim’s dad loves it. Then I started to think about my dad and his love of pistachios and some really amazing candied pecans I’d recently had. I was inspired to put them all together to make a mixed nut brittle. I loved the combination of peanuts, pistachios, and pecans, and so did our fathers. That said, this recipe is very flexible so you could use a different combination of nuts if desired. Pepitas might be nice right now!
This recipe does require a candy thermometer, but it’s not too tricky and the end result is worth the effort. It’s the perfect combination of sweet and salty, especially when sprinkled with just a bit of sea salt at the end. Hope you enjoy it, whether you eat it yourself or give it away!
I do recommend that you use good quality nuts in this recipe. They are the star, so the better your nuts, the better your brittle will be. Also, I have included a few step by step pictures after the recipe as an additional guide.
Peanut, Pecan, and Pistachio Brittle
Adapted from the Butter Pecan Brittle recipe from In My Kitchen by Ted Allen
1/4 cup unsalted butter
1 cup pecans
1 1/2 cup peanuts
1/2 cup pistachios
2 cups sugar
1 cup light corn syrup
½ cup water
2 tsp. baking soda
1 tbs. vanilla extract
3/4 tsp. sea salt
1. Preheat oven to 350 F. Spread the pecans on a baking sheet and toast in the oven for 5-7 minutes, until fragrant. Keep your eyes on them as they can go from toasted to burnt quickly! Set aside. Line two additional baking sheets with parchment paper and set them aside as well.
2. Combine sugar, corn syrup, and water in large saucepan over medium high heat, stirring occasionally until the sugar is dissolved and the mixture is clear. This may 10 minutes or more, so be patient. (See picture 1 below)
3. Put a candy thermometer in the pan, increase the heat just a bit, and cook without stirring until the mixture reaches 230 F on the candy thermometer. Once this happens, add the butter and all of the nuts. (See picture 2 below)
4. Stir the mixture constantly until it reaches 305 F. It will bubble and be incredibly hot, so be careful and be sure to use a heat resistant utensil to stir. When it reaches the desired temperature, it should be caramel colored and fragrant. It will take some time to get there. (See picture 3 below)
5. Remove the pot from the heat and stir in the baking soda and vanilla. The mixture will bubble quite a bit, so be careful. If the mixture hardens too quickly, put it over either the still warm burner or low heat until it melts together again.
6. Once the mixture is fully combined, pour equal amounts on the parchment lined baking sheets and spread as thinly as possible (a buttered wooden spoon can be helpful here). It is important to work quickly as the mixture will harden fast, but it does not have to be perfect. Sprinkle the salt over the brittle.
7. Allow to cool completely, then have fun breaking it into pieces. The finished brittle may be stored in an airtight container for up to one month.