Caramel Nut Brittle Recipe (2024)

This classic holiday treat is rich, sweet and addicting. Enjoy a bite of buttery crunchy candy loaded with caramel flavor and packed full of nuts. Caramel Nut Brittle is the perfect edible gift!

If you like peanut brittle, you’ll love this homemade treat packed with crunchy peanuts and sliced almonds. It’s perfect to make this time of year as we head into the holiday season. Keep some on hand at home in case guests drop by!

I love munching on decadent brittle pieces as I wrap gifts and tidy up the house in preparation. It’s sweet, but oh so yummy! I prefer this recipe way more than the store-bought stuff. There’s just something special about homemade holiday treats.

It’s fairly straightforward to make, but you do need to tend to it while it’s cooking so you can get it to the proper temperature. It takes less than 30 minutes to make and then has about a 45 minute cooling time till you can eat it.

Why You’ll Love This Caramel Nut Brittle

• Everyone loves this crunchy caramel candy
• Can use different kinds of nuts to make other brittle recipes
• Takes an old fashioned peanut brittle up a notch with the addition of sliced almonds
• Quick to make
• Perfect for holiday gifting
• Can be doubled or triple to make extra for gifting
• Store in the freezer if you have leftovers or want to make ahead of time

Ingredients

• Salted butter – You can use unsalted butter if that’s all you have, but make sure to add an extra pinch of salt. Salt helps to cut through the sweetness.
• Granulated white sugar
• Light corn syrup
• Water
• Baking soda
• Sliced almonds – I prefer sliced almonds because they are easier to eat in the brittle. Whole almonds can also work if you don’t have sliced almonds.
• Salted peanuts – Dry roasted or unsalted peanuts will also work.

How to Make Caramel Nut Brittle

• Step One: Prepare a rimmed baking sheet by lining it with parchment paper.
• Step Two: In a medium saucepan over medium-high heat, heat the salted butter until melted, about 1 to 2 minutes.
• Step Three: Stir in the granulated white sugar, light corn syrup and water.
• Step Four: Bring to a boil while stirring continuously until the sugar has dissolved, about 2 minutes.
• Step Five: Once the sugar dissolves, place the candy thermometer in the pan and let the contents boil while stirring the sugar mixture frequently, until the thermometer reaches 290F, about 10 to 15 minutes. If you do not have a candy thermometer, stir and watch the caramel mixture until it has turned a light brown color, has thickened slightly, and has created some foam from the stirring.
• Step Six: Add in baking soda, stir until combined.

• Step Seven: Immediately mix in the almonds and salted peanuts and then pour everything onto the prepared baking sheet.
• Step Eight: Spread the brittle out as evenly as you can using two forks, a spreading spatula or a knife. It cools very quickly so make sure to have everything prepped and ready to go before you do this.
• Step Nine: Allow the brittle to cool for 45 minutes or until set.
• Step Ten: Once set, break off into smaller pieces and serve.

Equipment Needed

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• Candy thermometer
• Saucepan
• Measuring cups and spoons
• Sheet pan
• Wooden spoon

What to Serve with Caramel Nut Brittle

• Homemade Eggnog
• Christmas Popcorn
• Air Fryer Candied Pecans
• Spiced Cranberry Punch
• Reindeer Chow

Variations and Substitutions

• Substitute the light corn syrup for honey if you wish. It may change the flavor a little, but will still work well.
• Use other kinds of nuts. Try pecans (mmm pecan brittle!), walnuts, or cashews. Any kind of nut will be fine. One tip is to make sure the nut you use is about as big as a sliced almond.
• Add some pumpkin seeds to create even more texture and crunch.

Storage Instructions

Store this brittle recipe in an airtight container at room temperature for up to 2 months.

It’s important to keep it free of moisture so it won’t get sticky.

Can I Freeze?

Yes, you can freeze this nut brittle. Make sure it’s tightly wrapped to keep as much moisture out as you can. Thaw in the refrigerator when you are ready to eat. It will keep up to 3 to 4 months in the freezer.

Recipe Tips and Tricks

• DO NOT use wax paper or aluminum foil in place of the parchment paper. The brittle stick to both of them unfortunately. If you don’t have parchment paper, use a sheet pan or aluminum foil that you’ve sprayed well with cooking spray.
• Have the nuts measured out and ready to be added before you start making the recipe. Once the caramel is the right temperature, you need to work fast and add in the nuts. It can overcook quickly or cool too fast and you’ll miss the optimum opportunity to add in the nuts once it reaches that beautiful golden color.
• Warm up the nuts in the microwave for 30 seconds before adding them to the caramel mixture. The caramel won’t cool down as quickly and will be easier to spread.

How Do I Know When My Caramel is Ready?

The easiest way is to use a candy thermometer. When the mixture reaches 290F: the soft-crack stage.

Visually, you can tell because it have turned a light brown color and will have thickened slightly. You’ll also notice foam from the stirring.

What is the Role of Baking Soda in Brittle?

Don’t skip the baking soda! It’s the key to making the perfect brittle.

The baking soda will create tiny air bubbles in the caramel mixture. This will make it light and porous with the airy crunch of brittle candy we all know and love. Without baking soda, you’ll end up with a hard and chewy mess.

Candy Recipes

• Sweet Spiced Pecans
• Peanut Butter Truffles
• No-Fail Chocolate Fudge
• Salted Caramel Fudge
• Caramel Marshmallow Popcorn
• Frito Candy
• Microwave Peanut Brittle
• Crockpot Candied Nuts

You’ll also like this Caramel Sauce.

Follow me on Instagram@simplystacieblog, Facebook atSimply Stacie, TikTok@simplystacierecipesor Pinterest at@simplystacieand let me know how you liked this recipe and my other recipes.

If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

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