Salted Caramel Nut Brittle

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

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    18 minutes

  • Course


You’ll Need...

Non-Stick Foil



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

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°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.

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.

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

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