Salted Caramel Nut Brittle recipe

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Ingredients

Reynolds Wrap® Non Stick Aluminum Foil
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-color corn syrup
⅓ cup lightly salted roasted cashews, coarsely chopped
⅓ cup almonds, toasted and coarsely chopped
¼ cup roasted and salted pumpkin seeds
2 tablespoons sesame seeds, toasted

Nutrition Info

136.9 calories
carbohydrate: 10.4 g
cholesterol: 20.3 mg
fat: 10.6 g
fiber: 0.4 g
protein: 1.3 g
saturatedFat: 5.3 g
servingSize: -
sodium: 67.6 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil, set aside.

  2. Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.

  3. Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.

  4. Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

Recipe Yield

24 servings

Recipe Note

This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.

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