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How to Make Toffee-Style Brittle

Julissa Roberts demonstrates how to make a simple and versatile brittle that you can customize with nuts, seeds, or spices.

Robyn Doyon-Aitken, Videography by Gary Junken and Mike Dobsevage, Edited by Cari Delahanty
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Text and recipe by Christina Tosi

Brittles are one of my favorite candies to make. They’re sweet, shatteringly crunchy, endlessly adaptable, and simple. I always have sugar, brittle’s main ingredient, in my pantry, and some sort of spice or crunchy snack to add flavor and texture, so I can make brittle any time I want. Then I can munch on it, divvy it up into gift tins, or crush it to add flavor and texture to cookies, ice cream, granola, chocolate bark, and streusel topping.

Get the recipe: Toffee-Style Brittle

The old-fashioned toffee-style brittle in this video is inspired by my infatuation with Heath and Skor bars. The dense, buttery concoction is made by boiling a pot of butter, sugar, and corn syrup, adding baking soda and salt for a nice crunch, and spreading the mixture in a thin layer to cool. Before I let the brittle harden I add whatever flavor and texture I want.

Add in options:
1-1/2 cups chopped nuts (such as peanuts, pecans, walnuts, or pistachios), or seeds (such as sunflower, sesame, or toasted pumpkin)


2 tsp. spice (such as red pepper flakes, cracked black pepper, cracked coriander, or ground cardamom)

I also make a baked brittle that I call crackle. It’s an easy no-boil recipe, so it’s a good option for anyone nervous about a pot of hot sugar. Both brittles make perfect holiday gifts.


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