Directions:
- Prep does not include cooling of recipe
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
- Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.
- Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
- Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
- Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
- Sprinkle with salt. Let cool completely, about 30 minutes.
- Break the brittle into large shards.
- Make Ahead The brittle can be stored in an airtight container at room temperature for up to 1 month
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.25 Kcal (1425 kJ) | ||
| Calories from fat | 198.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.09g | 34% | |
|---|---|---|---|
| Cholesterol | 20.25mg | 7% | |
| Sodium | 157.69mg | 7% | |
| Potassium | 199.22mg | 4% | |
| Total Carbs | 34.31g | 11% | |
| Sugars | 28.24g | 113% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 4.91g | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 440.68 Kcal (1845 kJ) | ||
| Calories from fat | 257.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.6g | 34% | |
|---|---|---|---|
| Cholesterol | 26.22mg | 7% | |
| Sodium | 204.24mg | 7% | |
| Potassium | 258.02mg | 4% | |
| Total Carbs | 44.43g | 11% | |
| Sugars | 36.57g | 113% | |
| Dietary Fiber | 3.3g | 10% | |
| Protein | 6.36g | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 6% | |
| Calcium | 31.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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