Bust out the candy thermometer – ’tis the season to make some epic homemade sweet treats.
If you’re a fan of peanut brittle – you’re going to love this seasonal twist on that nutty, crunchy classic. This recipe uses a variety of our home spices and is quick to create.
- 1 Cup / 224g / 8oz Granulated Sugar
- 1/4 Cup + 2 Tablespoons Light Corn Syrup
- 2 Tablespoons / 50g Molasses
- 1/4 Cup / 56g / 1oz Water
- 2 Tablespoons / 30g / 1oz Unsalted Butter
- 1 Cup Mixed Nuts, rough chopped
- 1 teaspoon / 5g Baking Soda
- 1/4 teaspoon / 1g / 0.036oz Vanilla Extract
- 1/8 teaspoon Spiceology Ground Nutmeg
- 1/4 teaspoon / 0.67g / 0.024oz Spiceology Ground Cinnamon
- 1/4 teaspoon Spiceology Ground Ginger
- 1/8 teaspoon Spiceology Ground Allspice
- 1/8 teaspoon Spiceology Ground Cloves
- Measure out all ingredients first as this recipe moves quickly. Prep a sheet pan with a silicone mat.
- In a large heavy bottom pot combine the granulated sugar, light corn syrup, molasses, water, and unsalted butter and bring to a boil, stirring occasionally.
- Continue cooking, undisturbed, until the mixture reaches 275 degrees F (using a candy thermometer).
- Add the mixed nuts and continue cooking, stirring constantly, until the mixture reaches 300 degrees F (using a candy thermometer).
- Remove from the heat and add the remaining ingredients, stirring just to combine. Quickly pour the mixture onto the silicone mat lined sheet pan, spreading slightly. The mixture will continue to bubble for a moment.
- Set aside to cool and set. Break into pieces and serve or store in an airtight container. Candy will last as long as the environment allows, if you have high humidity it may only last a few days or a week.
Use any mixture of nuts you’d like, we tested with a mix of hazelnut, almond, pecan, pistachio, and peanuts. The nuts will toast slightly as they cook but for a deeper flavor toast lightly while you measure your ingredients.