While a traditional nut brittle mixes the nuts into the candy as it cooks, this version is finished by topping the brittle with toasted nuts and a drizzle of chocolate. If you prefer the classic method, tips below explain how to add the nuts into the sugar mixture. This chocolate nut brittle is addictive—perfect for snacking, or broken up as a crunchy topping for ice cream and other gluten-free desserts.
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Yield: Serves 10.
A simple chocolate nut brittle made with your choice of nuts and gluten-free chocolate. Enjoy on its own or crumble over frozen treats for extra crunch and flavor.
Ingredients:
- 3/4 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 8 pieces
- 2 tablespoons water
- 1 tablespoon light corn syrup (or brown rice syrup or Lyle’s Golden Syrup)
- 1/4 teaspoon fine sea salt (optional)
- 2 cups chopped nuts (your choice)
- 1 teaspoon spices (optional): cinnamon, chili powder, cardamom, or 1/4 teaspoon cayenne
- 1 cup gluten-free chocolate morsels or chopped chocolate (Nestle, Ghirardelli, Dagoba, or your preferred GF brand)
Instructions:
- If using a spice, toss it with the chopped nuts. Set up a double boiler or a heat-proof bowl over a pan of simmering water and place the chocolate in the bowl to begin melting; set aside until needed.
- In a nonstick frying pan over medium-high heat, combine the butter, sugar, water, and syrup, stirring until the butter melts. Continue to cook, stirring occasionally, for about 5 minutes or until the mixture turns an amber or caramel color.
- While the sugar cooks, bring the water under the chocolate bowl to a boil, then reduce to low—do not stir the chocolate while it melts; just allow it to soften gently.
- When the sugar mixture reaches the desired color, quickly pour it onto a prepared baking sheet and spread it evenly with a wooden spoon or spatula.
- Immediately scatter the chopped nuts over the hot sugar and press them lightly into the surface so they adhere. Work fast so the sugar does not set before the nuts are added. Be careful—hot sugar can cause severe burns. Remove any loose pieces that didn’t adhere.
- Finish melting the chocolate over low heat, stirring until smooth. While the brittle is still warm, drizzle or spread the melted chocolate over the top. You can drizzle decoratively or smooth the chocolate across the brittle with a knife or spatula for full coverage.
- Place the sheet in the refrigerator briefly to speed up setting, then allow it to reach room temperature. Once fully cooled, break the brittle into pieces or cut with a sharp knife by pressing the blade firmly down through the brittle.
- Store pieces in a zipper storage bag with a paper towel to absorb moisture, kept at room temperature to preserve crispness.
Tips
For a more traditional brittle, add the nuts into the sugar mixture once the butter has melted so the nuts cook with the caramel. Toasting the nuts lightly before chopping enhances their flavor.