Heartbreaker Nut Brittle Recipe


Making candy isn’t the easiest thing in the world. This Heartbreaker Nut Brittle is worth the struggle.

Candy making is hot and sticky. So, it’s a little more dangerous than your typical dessert. Candy also requires your undivided attention and your most agile culinary reflexes. You’ve got to tap your keenest intuition and above all else, you must believe you will persevere over the Nut Brittle.

To throw an extra curve ball, I developed this Nut Brittle Recipe without corn syrup. It’s not an ingredient I keep on hand and so, this candy is slightly more temperamental than your typical nut brittle. Watch the Heartbreaker Nut Brittle Video for added instruction and entertainment.

Heartbreaker Nut Brittle Recipe

Ingredients for Heartbreaker Nut Brittle:
3 cups nuts (blistered peanuts, raw almonds, macadamia, walnuts)
2 cups granulated sugar
1 1/2 cups water
1/2 teaspoon salt
2 TBSP butter
1 teaspoon vanilla
1/4 teaspoon baking soda

Makes about 5 cups brittle. Have all of the ingredients and equipment prepared before beginning. Once the sugar changes color you will need to act quickly. It’s also important to have even heat when you’re making candy. Use a heavy saucepan if possible. If you question your pan or your heating SOURCE, you can put your saucepan into a cast iron skillet to help distribute the heat.

Heartbreaker Nut Brittle Recipe

1) In a saucepan over medium/medium-high heat combine sugar, water and salt.
2) When the mixture comes to a gentle boil and the sugar is dissolved, set a timer for ten minutes.
3) Stirring occasionally, watch for the color to change from clear, to a light amber color. This may take 10 minutes or up to 20, depending on the heat of medium/medium-high on your stove. As soon as the color is a light, golden amber – get it off the heat! If you’d like, use a candy thermometer and when the mixture reaches 300(F) take it off the heat.
4) Working quickly, and stirring continuously, add butter, vanilla and baking soda. The mixture will foam. Continue stirring until the foaming subsides and the mixture starts to get glossy.
5) Stir in the nuts all at once and quickly turn out onto a silicon baking mat or very well greased baking sheet.
6) Flatten the mixture as needed and allow to cool for about 20 minutes, until brittle.

Heartbreaker Nut Brittle Recipe
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13 Responses to “Heartbreaker Nut Brittle Recipe”

  1. wanda mashburn
    2/27/2013 at 10:57 am #

    I would love to have the heartbreaker nut brittle receipe. I have one for the microvae oven, have a hard time getting it right. I don’t belong to facebook all I have is email. I would love to have yours.

    Thank you Wanda Mashburn

  2. Average Betty
    2/27/2013 at 11:01 am #

    Hi Wanda, Wish no more — you found the recipe. It’s on this page. The ingredient list and directions are above. For added instruction watch the video. Nut Brittle is tricky!

  3. Svetlana
    12/13/2013 at 9:05 pm #

    I cut this recipe in half and used only peanuts since it’s the only thing I had on hand. It came out wonderful! I’ve used corn syrup in the past, then realized how bad it was and wanted to make a brittle without it. An easy trick to see if the sugar syrup is ready to be mixed with the nuts is drop a little in a cold glass of water, it will go hard right away and you know it’s ready :)

    Average Betty with an above average recipe, well done!

  4. Heather
    12/16/2013 at 2:10 pm #

    I just made this! Used the cup of water trick from above, and it took about 22 minutes boiling to get it right… It seems like it worked ok- but the candy doesn’t have a “glossy” look. Any ideas why not?

  5. Daniele
    12/20/2013 at 2:28 pm #

    I tried this recipe 3 times and every time it came out wrong. I’ve made nut brittle hundreds of times with corn syrup and really wanted to make it without. I can’t understand what I keep doing wrong and am so incredibly frustrated. I even used a candy thermometer the last time. The sugar started to get dark but the temp never even reached 250. I didn’t want it to burn so I took it off the heat but it’s not the right consistency. What am I doing wrong???

  6. Juls
    1/3/2014 at 11:25 pm #

    I made this recipe 6 times. Only came out right 2x despite doing the same thing each time. I used a candy thermometer too. It’s really kind of crazy making.

  7. Svetlana
    6/17/2014 at 11:02 pm #

    My brittle has turned into a sugary mess before too. I believe it’s because I put too much baking soda and over mixed it making it too frothy. I throw everything in at the same time in the end, I give it a quick mix and put it in a greased pyrex dish, then flatten it out as much as I can with a rubber spatula.

  8. Ariane
    7/11/2014 at 11:42 am #

    One word…………DELISH! Thanks for the wonderful recipe.

  9. Dee
    10/6/2014 at 11:38 pm #

    Great recipe! I sure love that this recipe doesn’t have corn syrup!

    I tried this recipe and I think I heated it for too long because the water evaporated from the mixture and I was left with sugar in my pot. I wanted to keep the heat on because the consistency and color wasn’t right. I then added a little bit of water, thinking it would go back to what I wanted, then I followed the rest of the recipe. I guess it kind of worked, but the caramel color was light.

    Any thoughts why this happened? How do I get my color right?


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