Paula Deen Nutty Brittle from Savannah’s Candy Man

Paula Deen nutty brittle from Savannah's Candy Man turns four kinds of nuts, sugar and corn syrup into a thin, crunchy homemade candy in 30 minutes. Try this easy homemade holiday candy for Christmas gift tins or potluck dessert tables, since it's make-ahead, keeps for 2 months and feeds 12 people.

Pull the pot off the heat at exactly 300°F, because the baking soda has to go in right then to froth the candy. Pull it late and the sugar scorches, and pull it early and the brittle turns sticky and chewy.

Paula's version uses almonds, macadamias, cashews and pecans together, so every bite has a different buttery crunch instead of the usual peanut-only brittle. Stretching the brittle by hand while it cools, with gloves on, also makes it thinner and nicer to eat.

Paula Deen Nutty Brittle from Savannah's Candy Man

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

A glassy, buttery candy studded with four kinds of toasted nuts that snaps clean when you bite it. Beating in baking soda at the end fills it with tiny air bubbles, so it crunches instead of cracking your teeth.

Ingredients

• 1/2 cup almonds
  

• 1/2 cup macadamias
  

• 1/2 cup cashews
  

• 1/2 cup pecans
  

• 1 tablespoon salt
  

• 1 cup water
  

• 1 1/4 cups light corn syrup
  

• 2 1/2 cups sugar
  

• 4 tablespoons Butter
  

• 3 teaspoons baking soda
  

Directions

• Dissolve the sugar: Heat and stir 2 1/2 cups sugar, 1 1/4 cups light corn syrup, 1 cup water and 1 tablespoon salt in a nonstick saucepan over medium heat. Keep stirring until the sugar has completely dissolved.
• Cook to hard crack: Turn the heat to high and clip on a candy thermometer. Cook the sugar mixture without stopping until it reaches the hard crack stage at 290°F.
• Add the nuts: Add 1/2 cup each of almonds, macadamias, cashews and pecans, plus 4 tablespoons butter. Cook to 300°F while stirring the whole time, so the nuts don't burn on the bottom.
• Froth with baking soda: Pull the pot off the heat right at 300°F and stir in 3 teaspoons baking soda. Keep beating for 30 seconds until the candy froths up.
• Pour and spread: Pour the brittle at once onto 4 well-buttered 15 1/2 by 10 by 1-inch pans. Spread it with a spatula as thin as you can before it sets.
• Stretch and store: Once the brittle cools a bit, put on gloves and stretch it by hand, which gives it a better bite. Break it into pieces and keep it in airtight zip-top bags or containers, where it lasts up to 2 months.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro instant-read thermometer, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use just one kind of nut?

Yes, you can use 2 cups of one nut, like pecans or cashews, with the same amounts of everything else. Four kinds give more variety, but the candy cooks exactly the same way.

How long does nutty brittle keep?

Paula says it keeps for up to 2 months in airtight zip-top bags or containers. Keep it away from humidity, since moisture makes brittle sticky.

Do I really need a candy thermometer?

I'd say yes, because the recipe depends on hitting exactly 290°F and then 300°F. Guessing by color is risky, and undercooked sugar gives you chewy brittle that sticks to your teeth.

Why do I add baking soda at the end?

Baking soda reacts with the hot sugar and fills it with tiny air bubbles. That makes the brittle lighter and easier to bite, so it crunches instead of feeling like hard glass.

What's the most common mistake with brittle?

Letting the candy cook past 300°F or walking away from the pot, since the nuts can burn quickly. Stir the whole time and pour right after the baking soda froths, because the candy starts setting fast.