Every Christmas, I attempt to make English toffee. Some years, it’s a great success! Others, it’s soft and mealy and terribly disappointing. The difference? Probably a couple of degrees, though I can’t say for sure because I haven’t ever owned an instant-read thermometer before. This year, though, I’ve got an instant-read thermometer whose temperature range goes well over 400 degrees, meaning I can use it to get my hard sugar recipes to precisely the temperature they must reach in order to harden into a glossy, pleasantly snappable finish. You know, the kind that makes you worry for your dental work. 😉
Once you’ve got a precise means of measuring temperature, brittles are actually quite easy (not to mention quick!) to make. You just boil a sugar mixture for a few minutes, stir in some flavorings and nuts, and spread it out to cool and harden. In less than 20 minutes, you’ve got a highly addictive treat that makes for a great gift any time of year!
I use this base recipe as a jumping off point for all the brittles I make. The fun, to me, is coming up with interesting spices and flavors to combine in the brittle. I halve the basic recipe to reduce the amount of brittle created by all this experimenting, and then go to town testing out my ideas. Because it’s only a half recipe, there’s not too much wasted if a given flavor combo turns out… less than stellar.
So, what are you waiting for? With a recipe with which you can this easily experiment, go…nuts! (I’m so sorry, I tried really hard not to do this but I just couldn’t help myself.)
Easy Nut Brittle (adapted from Food & Wine)
- 2 c. Sugar
- 1 stick Unsalted Butter
- 1/2 c. Water
- 1/3 c. Light Corn Syrup
- 1/2 t. Baking Soda
- Flavorings of your choice (see below)
- 12 oz. Roasted Nuts of your choice
- Crushed Flaky Salt, to garnish
Line a rimmed baking sheet with parchment paper and set aside. Bring sugar, butter, water, and corn syrup to a boil over med-high heat. Cook, stirring occasionally, til mixture hits 300 degrees (approx. 7 minutes). Working quickly, remove from heat and stir in baking soda, plus any flavorings you’re using (mixture will bubble). Quickly stir in nuts, then immediately scrape onto baking sheet. Spread thin with the back of a spoon or a silicone spatula (oil the spoon a little if needed to ensure brittle doesn’t stick). Sprinkle with salt and allow to cool completely, approx. 30 minutes. Break into large shards.
The flavor combinations I used, going clockwise from top left:
- 1 T. Rosemary and 1.5 t. Cayenne, paired with roasted Cashews
- 1 T. Cardamom, paired with roasted Pistachios and Black Sesame Seeds
- 1 T. Vanilla and 1 T. Bourbon, paired with toasted sliced Almonds
- 1.5 T. Soy Sauce, paired with roasted Peanuts and topped with Furikake
The last of these, thanks to the furikake on top, is definitely the most controversial; I’m a fan, but not everyone’s necessarily going to love it. My personal favorite is the rosemary-cayenne cashew brittle. The cayenne adds just enough kick to keep things interesting when paired with the earthiness of the rosemary, and together they complement the sweetness of the brittle really nicely. Next time, I’m thinking of trying to do something with citrus zest, but I haven’t quite sorted out what to do just yet…
Good thing there’s always room for experimentation!
Law and Lentils 