Almond Pecan Brittle Recipe

Ingredients for Almond Pecan Brittle

• Blanched Almonds
• 1 cup pecans
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ¼ cup golden syrup (or corn syrup)
• ¼ cup water
• 2 tablespoons butter
• ½ teaspoon bicarbonate of soda (baking soda)

How to Make Almond Pecan Brittle

1. Preheat oven to 180°C (350°F). Spread 1 cup of almonds and 1 cup of pecans on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown. Remove from oven and set aside to cool completely.
2. In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ½ cup packed brown sugar, ¼ cup golden syrup (corn syrup can be substituted), and ¼ cup water.
3. Cook over medium heat, stirring constantly until the sugar dissolves completely.
4. Add 2 tablespoons of butter. Continue cooking, without stirring, until the mixture reaches the hard-crack stage (150°C or 302°F on a candy thermometer). This usually takes about 8-10 minutes.
5. Carefully remove from heat. Quickly stir in ½ teaspoon of bicarbonate of soda (baking soda) and the cooled toasted nuts.
6. Lightly grease a 23cm (9-inch) square cake tin or baking dish.
7. Immediately pour the brittle mixture into the prepared tin and spread evenly. Let cool completely and undisturbed until fully set (at least 1-2 hours).
8. Once completely cool, break the brittle into irregular pieces or cut into squares.