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Salted Caramel Nut Brittle

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Servings: 24
  • Course: Dessert

This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making a tasty treat like this one doesn’t have to drive you nuts when it’s time for cleanup! By using Reynolds Wrap® Non-Stick foil, you won’t have a sticky mess of a baking sheet to soak and scrub later. The brittle will break apart easily and turn out perfectly crispy and delicious.


  • 1 cup butter
  • 1 cup sugar
  • 3 tablespoons water
  • 1 tablespoon light-color corn syrup
  • 1/3 cup lightly salted, roasted cashews, coarsely chopped
  • 1/3 cup almonds, toasted and coarsely chopped
  • 1/4 cup roasted and salted pumpkin seeds
  • 2 tablespoons sesame seeds, toasted
  • Reynolds Wrap® Non-Stick Foil


Step 1

LINE a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.

Step 2

MELT the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290°F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.

Step 3

POUR into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.

Step 4

SET baking pan on a wire rack. Cool completely and break into large pieces to serve.

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