Salted Caramel Nut Brittle from Reynolds Wrap
Just in time for the Holidays around the corner, here is a DELICIOUS and easy salted caramel nut brittle recipe from Reynolds. For the month of November's All Recipes AllStar Program, I was selected to work with Reynolds. We are working with their fantastic heavy duty non-stick foil product. This is the first time I've used the non-stick foil, and I loved it for working with this brittle recipe - anytime you need to keep a surface clean and non-stick, this is a terrific product to keep in your pantry.
Find Reynolds on their Facebook page, twitter, or their website - and make sure to check their current coupons here!
I left the recipe as it is originally written below - it calls for toasted pumpkin seeds, almonds, and cashews which I didn't have on hand, so I subbed for roasted salted peanuts. The add-ins are up to you, mix and match to your taste preference! The roasted peanuts and toasted sesame seeds was a great combination and we are all enjoying this yummy, crunchy, sweet, sticky candy! I will definitely be using this again at Christmas time to share with others. Make sure you press everything down pretty FIRMLY into the mixture while it is still warm and soft - I didn't press the peanuts in very firmly and especially in the thinner sections they didn't stick into the mixture very well.
|Starting with the important pan liner!|
Toasting the sesame seeds and getting the sugar mixture to the right temperature.
Beautiful, caramelly brittle base spread out on the nonstick foil pan liner.
Salted Caramel Nut Brittle from Reynolds on AllRecipes
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-color corn syrup
1/3 cup lightly salted roasted cashews, coarsely chopped
1/3 cup almonds, toasted and coarsely chopped
1/4 cup roasted and salted pumpkin seeds
2 tablespoons sesame seeds, toasted
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
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