Nut Brittle

"The recipe can also be found on the FoodNetwork site. That's where I got it from after watching Tyler Florence make these. FABULOUS!!!"
photo by CoffeeB photo by CoffeeB
photo by CoffeeB
Ready In:
24 pieces




  • 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.

Questions & Replies

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  1. Sydney Mike
    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]
  2. Jmommy209
    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!
  4. Engrossed
    I'd call it nutty would be great with chocolate over the top too. My problem with this recipe was it was taking much longer than the 10-12 minutes to get a 'walnut' color so finally I put in a candy thermometer just in time...I removed it at 290F. Unfortunately it ended up with a slightly burned flavor but has a wonderful crunchy texture...I broke it into pieces by hand and put them in a ziploc in the fridge. It's still good enough to eat and if I hadn't over cooked it it would have been great. Made for the Holiday Tag game.
  5. Kittencalrecipezazz
    this is fabulous and extremely addicting, I would strongly suggest grease the foil very well, I didn't have any pecans so I used walnuts, I sent this home with my DS and he has already requested another batch as soon as possible, thanks for sharing hon!



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