Salted Caramel Nut Brittle

Prep time: 5min
Total time: 35min
Serves 35
1/2 cup
shelled, salted macadamia nuts, chopped
125 mL
1/2 cup
shelled pistachios, chopped
125 mL
2 cups
500 mL
1/2 cup
corn syrup
125 mL
1/4 cup
60 mL
2 tbsp
Salted Butter
30 mL
1 tsp
Pure Vanilla Extract
5 mL
1/2 tsp
baking soda
2 mL
1 tsp
coarse sea salt
5 mL
1 piece
3 g
saturated fat
0.5 g
16 g
1 g
85 mg


  1. Toast chopped macadamia nuts in a dry skillet over medium heat until lightly golden and fragrant, approx. 5 min. Mix in pistachios. Set aside. Generously grease a rimmed baking sheet with butter or vegetable oil. Set aside.

  2. In a medium-size heavy saucepan, combine sugar, corn syrup and water over medium heat. Stir occasionally until dissolved, then cook without stirring, brushing down the sides of saucepan with a pastry brush dipped in cold water (to prevent bits of sugar from hardening on the pan’s sides). Cook 10 min. until “soft ball” stage or a candy thermometer reads 234°F (112°C).

  3. Stir butter into sugar mixture and cook 10 to 15 min. longer, until “hard crack” stage or a candy thermometer reads 300°F (150°C). Remove from heat.

  4. Working quickly, use a heatproof spatula to stir in vanilla, nuts and baking soda and pour onto prepared baking sheet, spreading evenly. Sprinkle with salt. Cool completely before breaking into pieces.


Nut Switch-up:
Product Recall : Red Onions from USA