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Spicy Nut Brittle

by in Nov 2007
Spicy Nut Brittle
1 vote, 4.00 avg. rating (79% score)
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Total Time: 30

Yield: about 20 pieces

This spicy nut brittle made with seasoned mixed nuts is a nice change from regular peanut brittle, and will delight more mature palates.

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Spicy Nut Brittle
Photo/Art by keller+keller


  • 1 cup sugar
  • 1/3 cup corn syrup
  • 1 cup water
  • 1 cup Spicy Nut Mix, roughly chopped


In a medium saucepan over high heat, combine sugar, corn syrup, and water; cook, stirring often, until sugar melts. Cook until temperature reaches 310 degrees (hard crack stage) and mixture becomes amber in color, about 15 to 20 minutes. As mixture cooks, use a wet pastry brush to push accumulated sugar down from the side of pan; be careful not to stir mixture. Now stir in nuts.

Pour carefully onto a baking sheet lined with parchment or Silpat, and spread into a 1/2-inch layer. Let cool completely (about 30 minutes). Break into pieces. Store in an airtight container.

Spicy Nut Mix


  • 1 cup unsalted cashews
  • 1/2 cup unsalted shelled pistachios
  • 1/2 cup unsalted peanuts
  • 1 tablespoon vegetable oil
  • 2 teaspoons hot sauce (such as Tabasco)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon sugar


Heat oven to 300 degrees. In a large mixing bowl, combine nuts and oil until nuts are well-coated. Add hot sauce and stir well to coat. In a separate, small bowl, combine remaining ingredients. Add to nut mixture and stir well to coat. Turn nuts onto rimmed baking sheet lined with parchment or Silpat and bake, stirring ingredients two or three times, 15 minutes. Remove and transfer to another baking sheet to cool. Store in an airtight container. Makes 2 cups.
Updated Thursday, October 11th, 2007

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