Mixed Nut Butter Brittle
Servings: about 1 pound
Prep time: 5 minutes
Total time: 30 minutes
- 1 stick (4 oz.) unsalted butter, cut into 8-10 pieces
- 1 cup sugar
- 2 cups raw nuts, mixed (I used pine nuts, cashews and walnuts)
- sea salt
- Combine nuts in a cold skillet. Heat skillet over medium-high, moving nuts frequently to prevent burning. When nuts are lightly browned (3-5 minutes) transfer nuts to a cutting board. Allow to cool slightly and chop to desired size.
- While nuts are toasting place a small sauce pan over low heat. Add butter and allow it to melt. Add sugar, stir to combine and turn heat up to high. Leave undisturbed for 3-5 minutes.
- Place nuts on a Silpat lined sheet pan. When butter-sugar mixture is a medium to dark caramel color pour the mixture over the nuts. Spread with a back of a spoon.
- Sprinkle evenly with a generous pinch of sea salt. Allow to cool for 15-20 minutes.
- Break into bite-size pieces and try to not eat the whole batch in one sitting.
The butter-sugar mixture will go from light to medium to dark brown very quickly once it starts to color. Don’t walk away or you may need to start over.
Any combination of nuts would work here. I think raw (not roasted or otherwise previously heated) nuts work best.
The brittle may feel a bit oily to the touch. Blotting it with some paper towels may help a bit.
Store in a air-tight container. You know, the stuff you don’t eat immediately. Cause that’s likely.