I love brittle. You can really take almost any seed or nut and use it to make brittle — sesame, poppy seed, almond, pecans, macadamia, sunflower, pumpkin — whatever you like!
This is a very simple recipe. Just a few ingredients and a little time and you can have fresh candy at home. I love to make this and package it in cellophane bags to give away and I’ve made several batches at one time, each with a different seed or nut, and put together bags with a variety. It makes a great gift!
You do need to have a thermometer to make this. It’s important that you bring your sugar mixture to the right temperature so that it’s not too sticky and doesn’t burn.
The brittle will keep for a couple of weeks (if it isn’t eaten up immediately!) in an air-tight container on the counter.
- 225 grams (8 oz) granulated sugar (1 cup)
- 1/2 cup golden corn syrup
- 1/2 tsp. salt
- 1/4 cup water
- 1 cup of seeds or nuts of your choice
- 2 Tbsp. butter
- 1/2 tsp. vanilla extract
- 1 tsp. baking soda
Combine the sugar, corn syrup, salt and water in a pot and bring to a boil over medium heat. Stir the mixture until the sugar is all dissolved.
Add the seeds/nuts and stir through. Continue to cook, stirring occasionally, until the mixture reaches 300°F.
Remove the pot from the heat, add the butter and vanilla and stir through.
Add the baking soda, and stir well, making sure it’s been thoroughly mixed. It should foam up a bit as you stir.
Carefully pour the mixture onto a baking sheet lined with parchment paper. Resist the urge to spread the mixture out — spreading it out deflated the little bubbles you just added.
Let the brittle cool completely, then break it up into smaller pieces.