- 1 cup sugar
- 1 cup butter
- 1 Tblspn light corn syrup
- 1 cup cashews, peanuts, whatever your heart desires (I used cashews because cashews are my grandmas favorite and at 89 she gets whatever the hell she wants…)
If you’ve never made candy before and feel the urge to be a half-ass Willy Wonka then I recommend this brittle recipe. Brittle is simply equal parts sugar to butter and a little corn syrup – heated to approximately 300ºf and then cooled. What you add to your brittle is what makes it interesting. Hopefully after trying this recipe you realize how easy brittle is to make and then next time you see a contestant on Chopped whip up a brittle in the dessert round you won’t be blown away with their culinary prowess.
This was my first time making any brittle of any kind and to be honest – I had to make it twice. My first attempt at impersonating Mr. Wonka ended in a cavity inducing buttery sugar tryst (pictured above on the right). Lucky for me I didn’t bust my nut on my first attempt and had enough cashews left to try again. The big mistake I made on my first attempt was not letting the brittle get to the “hard crack” stage of its transformation from 3 ingredients to 1. I don’t know if listening to Master P’s “Ghetto D” while cookin’ it up would have helped at all – but it certainly couldn’t have hurt. After chilling my premature brittle in the fridge the candy making abomination I was left with wasn’t worth the calories to eat. I will reiterate that I was making this brittle for my grandmas 89th birthday and since she wiped my ass as a kid I couldn’t possibly give her soft brittle – she was also the first person to give me the middle finger – she’s one of my favorite people on this planet. Anyways, my second attempt was grandma worthy – solely because I let the brittle get to the proper temperature before pulling it off the burner. I have a candy thermometer so I was able to accurately track the temperature of the brittle – which makes me look even more like a novice for botching the first attempt, I know – but honestly the thermometer wasn’t necessary. Once the butter and sugar combo reaches a high enough temperature it will begin to turn tan and eventually bronze – this is your sign that the “hard crack” stage is quickly approaching. At that point I turned the heat off but kept the pot on the burner to avoid the embarrassment of making soft brittle for a second time. All that was left was to throw in my cashews and skip around the kitchen high-fiving imaginary oompa-loompas.
- Add butter, sugar, and light corn syrup to pot over med/high heat.
- Mash butter into sugar so the butter melts faster.
- Bring to a bubbly boil and stir occasionally.
- Keep stirring as the mixture turns from a yellow-white to bronze. (approximately 12-15 minutes @ med/high heat)
- Turn off burner and stir in cashews, peanuts, etc to the newly formed brittle.
- Pour mixture onto greased/ buttered baking sheet and spread to your desired thickness.
- Place brittle in refrigerator to let harden.