Along with all the citrus I receive around the holidays, I usually get gifts of canned nuts which I love to snack on. But then January rolls around and I assess what I have leftover and what I could do with it. This year, I had an entire can of sugared honey roasted peanuts and I wondered if they would make good brittle. They do! You can absolutely use any other type of peanut and adjust the salt to your taste. I like a little sprinkled on top to offset the sweetness of the extra sugar.

Makes 8 servings


  • 1 cup (198 grams) granulated sugar
  • ¼ cup (84 grams) honey
  • ¼ cup (82 grams) light corn syrup
  • 2 tablespoons water
  • ¼ teaspoon sea salt, plus more for sprinkling
  • 1 ¼ cups (150 grams) honey roasted peanuts
  • 1 tablespoon unsalted butter
  • ¼ teaspoon baking soda


Make the Brittle

  1. In a small saucepan, add the sugar, honey, corn syrup, water and salt. Bring to a boil over medium-high heat, brushing the sides of the pot to dissolve any sugar crystals. Clip a candy thermometer to the side of the pot.
  1. Cook the mixture to 265°F and then stir in the nuts and butter. Continue to cook the mixture to hard crack stage 310°F and remove from heat.
  1. Stir in the baking soda thoroughly, allowing it to foam up and become light. Carefully pour onto a sheet pan lined with a Silpat or heavily greased. Sprinkle with more salt if desired and allow to cool to room temperature before breaking into pieces and serving. Store covered at room temperature, and it should last for several weeks.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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