Nut Brittle Looks Great, Tastes Even Better

salted caramel nut brittle

When the whole salted-sweet trend started, I was a skeptic. Then I tasted a salted caramel. Talk about wow! The saltiness and sweetness play off each other, making both tastes more complex and delicious. Now I don't know why you'd have caramel without salt!

This nut brittle takes a spin on the classic peanut or cashew brittle, adding almonds, pumpkin seeds, and sesame seeds for a hearty flavor. It also looks as great as it tastes. Packed into festive boxes or tins, it would make a fabulous gift for coworkers, teachers, or neighbors. Using nonstick foil makes candy-making a snap, since you won’t be scrubbing bits of cooked caramel off of your baking dishes for hours.


Salted Caramel Nut Brittle

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

Prep: 15 minutes

Cook: 18 minutes


  • 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



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


  1. 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. 
  2. 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.
  3. SET baking pan on a wire rack. Cool completely and break into large pieces to serve.

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 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.

Number of Servings: 24

Nutrition Facts (per serving): 140 cal., 11 g total fat (5 g sat. fat), 20 mg chol., 87 mg sodium, 11 g carb., 1 g fiber, 9 g sugar, 2 g pro.

Daily Values: 5% vit. A, 0% vit. C, 1% calcium, 2% iron

Moms, what treats will you be making for the holidays? 

Read More >