Salted Caramel Nut Brittle

  • Prep Time 5 min
  • Total Time 35 min
  • Serves: 35


  • 1/2 cup shelled, salted macadamia nuts, chopped 125 mL
  • 1/2 cup shelled pistachios, chopped 125 mL
  • 2 cups sugar 500 mL
  • 1/2 cup corn syrup 125 mL
  • 2 tbsp butter 30 mL
  • 1 tsp vanilla extract 5 mL
  • 1/2 tsp baking soda 2 mL
  • 1 tsp coarse sea salt 5 mL


  • Step 1

    Toast chopped macadamia nuts in a dry skillet over medium heat until lightly golden and fragrant, approx. 5 min. Mix in pistachios. Set aside. Generously grease a rimmed baking sheet with butter or vegetable oil. Set aside.

  • Step 2

    In a medium-size heavy saucepan, combine sugar, corn syrup and 1/4 cup (60 mL) water over medium heat. Stir occasionally until dissolved, then cook without stirring, brushing down the sides of saucepan with a pastry brush dipped in cold water (to prevent bits of sugar from hardening on the pan’s sides). Cook 10 min. until “soft ball” stage or a candy thermometer reads 234°F (112°C).

  • Step 3

    Stir butter into sugar mixture and cook 10 to 15 min. longer, until “hard crack” stage or a candy thermometer reads 300°F (150°C). Remove from heat.

  • Step 4

    Working quickly, use a heatproof spatula to stir in vanilla, nuts and baking soda and pour onto prepared baking sheet, spreading evenly. Sprinkle with salt. Cool completely before breaking into pieces.


Nut Switch-up:

Substitute 1 cup (250 mL) almonds or pepitas for the pistachios and macadamia nuts, or customize with your favourite nuts or seeds.

Nutrition Facts

  • Nutrition Description 1 piece
  • Calories 100
  • Fat 3 g
  • Saturated Fat 0.5 g
  • Carbs 16 g
  • Protein 1 g
  • Sodium 85 mg