Mixed Nut Brittle


Put a little crunch in your Christmas with chef Joanne Chang’s Mixed Nut Brittle. The recipe is low on labor and high on flavor—while everyone else brings in Tollhouse, be the talk of the office break room with this nutty treat.

See more holiday cookie recipes here.


Yields: twelve 3- to 4-inch pieces


  • 2 cups granulated sugar
  • 1 cup water
  • 1/4 cup corn syrup
  • 2/3 cup whole cashews, toasted golden brown
  • 2/3 cup whole hazelnuts, toasted golden brown
  • 2/3 cup whole almonds, toasted golden brown
  • 3 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


  1. Line a baking sheet with parchment paper.
  2. Combine the sugar, water and corn syrup in a medium saucepan and bring to a boil on high heat.
  3. Let the mixture boil on high, swirling the pan gently until it turns a light amber golden brown color, 8 to 10 minutes (or more, depending on your stove). Watch the sugar carefully as it is cooking, and turn the heat down right away when it is evenly golden brown.
  4. With the heat on low, quickly use a wooden spoon to stir in the cashews, hazelnuts, almonds, butter, salt, and vanilla. Mix until the butter is completely melted. Working quickly, use the wooden spoon to stir in the baking soda; the mixture will foam up a bit and turn an orange-brown color. Stir vigorously for about 5 more seconds.
  5. Immediately pour the mixture onto the parchment-lined baking sheet and spread it out as much as you can, to about 1/2 inch thick, using the wooden spoon to level it out. Let the brittle cool for at least 1 hour, and then break it into 3- to 4-inch pieces. The brittle is best once it has cooled completely, 3 to 4 hours later. It can be stored for up to 1 week at room temperature in an airtight container.

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