Former F&W executive food editor Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by James Beard Award-winning pastry chef Karen DeMasco. When her children were younger, Ujlaki would make it as a holiday gift for their teachers. As she recalls, "Come November, I'd start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."
Frequently asked questions
What's the difference between brittle and praline?
That shattering crispiness is what makes this brittle rather than fudgy praline. The caramel is cooked over high heat for 10 minutes to achieve this texture.
Should you refrigerate peanut brittle?
Store the brittle in an airtight container at room temperature for up to 1 month to maintain the crisp. Moisture in the refrigerator would soften the brittle.
Notes from the Food & Wine Test Kitchen
Because of its relatively large butter content, this recipe leans more in the direction of toffee than traditional brittle, which is typically not much more than sugar and nuts. The butter provides a compelling richness that complements your nut of choice; the fleur de sel topping accentuates the caramel flavor and tempers the candy's sweetness.
Making this brittle is a fairly simple process, but if you're new to candy-making, there are some things to keep in mind for a successful batch. First, you'll want to use a heavy saucepan to promote even heating; be sure to choose one large enough to accommodate the boiling sugar mixture — something at least 2 1/2 quarts. Do keep a watchful eye on the mixture as it boils, reducing the heat as necessary if it begins climbing too high up the sides of the pan.
Once your mixture hits 300°F, it's go time! This is where the magic happens, so you'll want to have your baking soda and nuts measured and ready. The baking soda is what aerates the candy, giving it a nice light crunch. It's important to stir it in quickly but thoroughly — some cooks prefer to use a whisk here. After you've incorporated the nuts, the mixture must be immediately poured out onto a pan. If you don't have a nonstick baking sheet, a parchment-lined baking sheet will also do the trick, as will a generously buttered baking sheet. Try to pour the candy out evenly, which will make it easier to spread if you need to thin it out in some areas.
Lastly, avoid making brittle in a humid environment. The candy will attract moisture from the air, making it unpleasantly sticky instead of shatteringly crisp. Once it's completely cool, transfer it to an airtight container.
