Homemade nut brittle is one of those simple, irresistible sweets that smell of caramelized sugar and village festivals. It takes just a few ingredients and a few minutes on the heat to get a crunchy, delicious candy rich in almonds, hazelnuts, pistachios and other nuts.
This preparation closely recalls some traditional Italian and Sicilian pastry recipes. The principle is the same as in the Sicilian cubbaita, the famous sesame brittle made with honey or caramelized sugar. Similarly, many torrone (nougat) varieties originate from the union of sugar and nuts, like the dark Sicilian torrone, intense and rich in almonds, and the classic praline almonds.
If you love these traditional sweets, on the blog you’ll also find other delicious recipes such as pistachio torrone for the Dead, the classic Neapolitan hazelnut torrone, or the soft white torrone made at home, a soft, rich version ideal for celebrations.
This homemade nut brittle is a simpler and quicker preparation, but equally indulgent: it’s made with caramelized sugar and a mix of nuts that makes every bite crisp and irresistible. Enjoy it in pieces or cut into crunchy bars—perfect as a snack or to serve after meals with coffee.
Let’s go to the kitchen and make it together, but first a reminder: if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also take a look at these nut-based sweets:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the nut brittle
- 1 3/4 cups granulated sugar
- 4.2 oz almonds
- 3.5 oz whole hazelnuts
- 2.1 oz pistachios
- 1/2 cup chopped hazelnuts (or other nuts)
- 1 packet vanillin (vanilla flavoring)
Tools
- Pan non-stick
- Loaf pans
- Parchment paper
- Wooden spoons
Steps to make the Nut Brittle
To prepare the nut brittle, pour the sugar into a large heavy-bottomed pan and let it melt over medium heat without stirring at first.
When the sugar begins to dissolve and turn into caramel, gently stir with a wooden spoon until you obtain an even amber caramel.
At this point add the almonds, hazelnuts, cashews, pistachios, the chopped hazelnuts and the vanillin. Mix quickly so that all the nuts are well coated in caramel.
Immediately pour the mixture onto a baking sheet lined with parchment paper and level it with a spatula, forming a compact layer.
Let it cool completely for about 30 minutes, until the brittle is warm but still slightly soft.
At this point you can cut it with a sharp knife into bars or pieces of brittle ready to enjoy.
Storage notes and tips
Nut brittle keeps very well for several days if stored in an airtight container away from humidity. Ideally store it in a tin box or a well-sealed jar so it retains its crunch and characteristic bite.
If the day is very humid, the caramel may soften slightly: in that case, simply put it back in a convection oven at 158-176°F for 30 minutes to restore perfect crunchiness.
For a perfect result, it is important not to let the caramel get too dark: when the sugar reaches a nice amber color it’s the right time to add the nuts.
You can also customize this recipe by using other nuts or adding sesame seeds or pumpkin seeds, just as in some traditional preparations like Sicilian cubbaita, the famous sesame brittle.
The brittle can be cut into bars, as I did, or broken into irregular pieces and served after meals or with coffee.
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Frequently Asked Questions
How do you make nut brittle?
To make nut brittle, simply melt the sugar in a pan until you obtain an amber caramel. Then add the mixed nuts—such as almonds, hazelnuts, pistachios and cashews—stirring well to coat them with the caramel. Spread the mixture on parchment paper and let it cool before cutting.
Why does brittle become sticky?
Brittle can become sticky when the humidity in the air is high. Caramelized sugar easily absorbs moisture. To best preserve it, keep it in an airtight container in a dry place.
Can I use other nuts?
Yes, brittle can be made with many types of nuts. In addition to almonds and hazelnuts you can use pistachios, cashews, peanuts or add sesame seeds or pumpkin seeds to create different and very tasty variations.
What is the difference between brittle and torrone?
Brittle is made with caramelized sugar and nuts and is hard and very crumbly. Torrone is often made with honey and whipped egg whites, which make it softer. Some traditional variants, such as cubbaita, are very similar to brittle.
