Four-Nut Brittle

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  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup salted peanuts
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup butter or margarine
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons vanilla extract


  1. Adjust candy thermometer for high altitude.
  2. Butter sides of large, heavy saucepan. Add sugar, corn syrup and water; bring to boil, stirring constantly. Stir over medium-low heat until candy thermometer reads 238 degrees F (sea level).
  3. Stir in nuts and butter. Cook over medium to 300 degrees F (sea level) on the candy thermometer.
  4. Remove from heat; vigorously stir in baking soda and vanilla extract until well blended.
  5. Quickly pour onto two greased baking sheets, spreading as thinly as possible with a wooden spoon.
  6. Cool completely; break into pieces.
  7. Store in airtight container with wax paper between layers.

Nutrition data, per 1-ounce serving: Calories 220 (39 percent from fat); fat 9.5 g (sat 2.2 g, mono 4.2 g, poly 2.7 g); protein 3 g; carbohydrates 34 g; fiber 1.12 g; cholesterol 7 mg; sodium 187 mg; calcium 16 mg

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