We’ve really been enjoying Papa B’s honey from next door lately! Today, I made three kinds of honey nut brittle to tuck away in the freezer for when the urge for a sweet treat hits.
The idea for this recipe came from “Macadamia Nut Brittle” in the cookbook: Eat Well Feel Well by Kendall Conrad. I love this book! Though some of the recipes call for ingredients that are too gourmet for me to ever afford (i.e. truffles!), I still find ways to substitute or adapt to what is on hand.
With a little imagination, you can get all sorts of tastes from this one recipe. Try altering the type of nuts used, or adding cocoa or carob powder or even coconut flakes for different variations. The basic recipe is as follows:
- 1 cup honey
- 1/4 teaspoon pure vanilla extract (optional)
- 4 tablespoons of butter
- 1 1/2 cups coarsely chopped nuts (of your choice – any type can be used)
Pour honey into a heavy saucepan and simmer over medium-low heat until it reaches 275 degrees F on a candy thermometer. This will take several minutes, up to 30 if you are using low heat. You can also use the cold water test to ensure you’ve reached soft crack stage.
While the honey is simmering, spread the nuts over a cookie sheet and toast in a 350 degree F oven for about 10 minutes or until lightly golden brown. Remove from oven, sprinkle with salt and set aside.
Once soft crack stage is reached, keep the candy mixture over the heat source and stir in butter, vanilla (if desired), toasted nuts and any further additions you wish to add to your candy. Cook for one additional minute, remove from heat and spread over a parchment lined baking sheet.
Place in freezer for around 30 minutes to cool. Break into pieces and store in the freezer in single layers between parchment paper. Keep frozen until ready to eat since the candy turns soft at room temperature.
Here are three variations I made today:
Almond Honey Nut Brittle
(basic recipe with toasted almonds)
Pecan Honey Nut Brittle
(basic recipe with toasted pecans)
Chocolate Almond Nut Brittle
(basic recipe, add vanilla, nuts, and around 2 tablespoons of cocoa powder. Press cocoa through a sieve when adding, to avoid lumps. Add less for milder chocolate taste, more for richer chocolate taste.)
Now, we’re all set for candy for a while! (If I can stop eating it….)
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