Nut Brittle
Serves: 36 to 48 pieces
  • 1½ cups sugar
  • 1 cup light corn syrup
  • ⅓ cup water
  • ½ teaspoon kosher salt
  • 2 cups salted mixed nuts
  • 6 tablespoons unsalted butter, cubed
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  1. Line a large rimmed baking sheet with parchment paper; generously spray with cooking spray.
  2. In a 3½-quart enamel-coated cast-iron Dutch oven, bring sugar, corn syrup, ⅓ cup water, and salt to a boil over medium-high heat, stirring just until sugar is dissolved. Reduce heat to medium; cook, without stirring, until mixture registers 250° on a candy thermometer. Stir in nuts; cook, stirring occasionally, until mixture registers 300° on candy thermometer. Immediately remove from heat; stir in butter, baking soda, and vanilla.
  3. Pour onto prepared pan, and spread to an even thickness. Let cool completely before breaking into pieces. Store in an airtight container for up to 1 week.
Recipe by Southern Cast Iron at