Seven years ago today, I married my soul mate. Brett is the most loving, kindest, and supportive man I’ve ever known, which is only three of the reasons that I married him. Corny as it sounds, he really does complete the person I am. I’ve included 3 pictures, one of which was taken after the money dance – it’s one of Brett’s favorite pictures. Ok, enough mushy, on to the recipe for the easiest, tastiest, and fastest brittle ever!
Everyone needs a quick, easy, and best of all, microwavable dessert in their repertoire. Today’s recipe gets high marks in all three categories. Additionally, it’s delicious! I’ve always been a fan of nut brittles; I just love the crunchiness and buttery flavor which results when sugar is cooked. However, I do know that cooking sugar on the stovetop is very intimidating to many people, and rightfully so, as a burn from a molten drop of sugar is awful. But, today, we are using the microwave, and it couldn’t be easier. This is an adaptation of a Martha Stewart recipe
. I’ve added a smidge more salt and vanilla, as well as increasing the microwave time by 30 seconds. Not huge changes, but the change in the outcome of the candy is significant. So, if you’re looking for a quick recipe that ships wells and is impressive, give this a whirl!
Nut Brittle Printable recipe
1 1/2 cups sugar
1/2 cup corn syrup
1 teaspoon salt
1 1/2 cups salted nuts (use your favorite combination, just make sure they are roasted & salted)
2 tablespoons unsalted butter, cut into pieces
1/4 teaspoon baking soda
2 teaspoons vanilla
Line a cookie sheet or large baking pan with parchment paper. Alternatively, you can also butter the baking pan.
Combine sugar, corn syrup, and salt in a 2 quart measure – be sure you use something with a handle. I used a Pyrex 2 quart measuring bowl.
Stir mixture until sugar is fully moistened.
Place in microwave, uncovered, and microwave on full power for 4 minutes (My microwave is 1100 watts)
Remove from microwave, add butter pieces stirring until butter melts.
Add nuts and stir to fully coat with sugar mixture.
Return to microwave, and cook on full-power for 5 minutes, 30 seconds.
Remove from microwave and stir in vanilla.
Add baking soda – mixture will foam up a bit.
Stir until well-mixed and pour onto prepared pan.
Allow to cool for 30 minutes before breaking into pieces.
Yield: 1 1/2 lbs
If you need more than the yield, make another batch – do not double the recipe.