Prep 20 mins
Cook 0 mins
The recipe can also be found on the FoodNetwork site. That's where I got it from after watching Tyler Florence make these. FABULOUS!!!
- 1 cup dry roasted salted peanut
- 1 cup shelled pistachios
- 1 cup pecan halves
- 1 cup sugar
- 1 cup unsalted butter, cut into chunks
- 1⁄3 cup light corn syrup
- 2 teaspoons honey
- Put nuts, sugar, butter, cornsyrup and honey in saucepan over medium heat.
- Stir constantly w/a wooded spoon until it becomes a nice walnut color and thickens about 10-12 minutes.
- Quickly pour onto a foil lined baking sheet and spread the brittle to an even thickness, about 1/3 inch w/the back of the spoon.
- Cool for 3-4 minutes, then score w/a sharp knife into about 24 2-inch squares.
- Once the brittle has cooled completely, snap along the scored marks.
Great tasting brittle, this! The recipe didn't ask for it, but I did use salted pistachios as well, & the combo of salt & sweet was wonderful! Definitely on my to-make-again list! Thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook recipe tag]
I love Tyler Florence! This brittle recipe is wonderful. Not overly sweet, like past brittles I've had. I would call this an adult brittle. Tasty, easy and pretty, too. It is a bit more like toffee than other nut brittles I've had, but whatever name you use, it's still delicious.
This is the first "brittle" I've ever made and I am so excited! It actually turned out fantastic!! I read the other reviews and I was so afraid that the brittle would stick (Murphy's law was written for me!)so I sprayed the foil with Pam. It worked like a charm! Oh, and the brittle was fabulous! I wanted to make some kind of candy along with my fudge this year and it looks like I found it! Thanks so much Sue!