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Peanut or Cashew Brittle

  • 3 cups raw peanuts or raw cashews
  • 2 cups white sugar
  • 1 cup light corn syrup
  • 12 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon baking soda
  • candy thermometer

  1. Line two baking sheets with foil. Set aside.
  2. In a large saucepan (at least 2.5 quart), heat water, sugar, corn syrup, and salt over high heat; stir until sugar is dissolved.
  3. Once sugar is dissolved and mixture is rapidly boiling, stop stirring and insert candy thermometer.
  4. When mixture hits 240°F, add raw peanuts or cashews. Using a clean wooden spoon or rubber spatula, stir mixture slowly, making sure to prevent scorching on the bottom of the pan.
  5. As soon as mixture hits 300°F, remove from heat. Add baking soda; mixture will bubble. Stir for one minute, then pour onto two baking sheets. Using the spoon, rubber spatula, or two forks, spread and pull mixture to ends of pans, making it as thin as possible.
  6. Let cool to room temperature and break into pieces.

Pecan Brittle Variation

Use raw pecans as the only nut. When adding the pecans to the mixture, also add 1 teaspoon ground cinnamon and 14 teaspoon nutmeg.

Pumpkin Seed Brittle Variation

Use raw pumpkin seeds (pepitas). Instead of water, use apple cider. Optional: replace some or all of the corn syrup with maple syrup. Add a cinnamon stick and half a split and scraped vanilla bean in with the apple cider; remove cinnamon stick and vanilla pod just before adding pumpkin seeds.