World’s Best Nut Brittle

Happy Almost 420, y’all!!  I’m celebrating with medicated CANDY.

Before you pooh-pooh this because of your bad experiences with shitty peanut brittle, you need to read on.

Giddyup!

High-Altitude modifications follow main recipe

Yield:  one pound of nut brittle

Dosage:  6mg THC per ounce of brittle, 96mg THC per batch

Time:  About 30 minutes

Equipment:

  • a small Sil-Pat or large square of parchment paper, heavily sprayed with pan-spray
  • a heat-resistant spatula
  • small saucepan
  • liquid measure
  • measuring spoons
  • offset spatula (not necessary, but very useful)
  • very small bowl
  • chef’s knife and cutting board
  • scale
  • thermometer
  • pan-spray
  • gloves

Oven:  No oven needed, unless you need to toast your nuts (heh)

Ingredients:

  • 3/4 cup sugar
  • 3/4 cup corn syrup
  • 1 oz water
  • 1 1/2 tsp salt (sea salt is best)
  • 2 oz cannabis-infused butter
  • 1/2 tsp baking soda
  • 1 tsp water
  • 1/2 tsp vanilla extract
  • 4 oz peanuts or other favorite nut, chopped into bits (substitutions below)

This comes together super fast, so have allllllll your stuff measured out and your Sil-Pat or parchment ready to go!

Measure first amount of water into saucepan.  Add sugar and salt to pan.  Pan-spray liquid measuring cup and measure out corn syrup; add to saucepan.  Pan-spray helps super-sticky liquids like corn syrup or molasses slide right out, making clean up a snap.

Measure out butter, reserve.

In a small bowl, combine baking soda, water and vanilla.  Reserve.

Measure out nuts, and if they are whole, give them a chop.  I like my teeth in their current condition, so I don’t ever use whole nuts in this recipe.  Reserve.

Kick saucepan up to high heat, place thermometer in the pan as well.  I have a Taylor digital probe and it works like a dream.

Cook sugar and corn syrup mixture without stirring to 300°F.  Remove from heat and add butter.  Stir to combine and then place back on the heat and bring back to 300°F.

Remove from heat and add baking soda mixture.  Stir to combine and cook on the heat for about a minute.  Remove from heat again and add nuts.  Stir like mad to combine.

Immediately plop out onto Sil-Pat or parchment.  Use spatula to spread mixture out.  I used a metal off-set spatula that had been pan-sprayed to lift under brittle and move it out to the edges.

Put on a pair of gloves and pan-spray your hands.  Use your hands to lift and pull the brittle until it is nice and thin.  You must work quickly, otherwise the brittle will cool into one giant brick.  Thin to win, people!

Once it’s pulled to the thickness you want, let it cool at room temp.  Break into bits and enjoy.  Or, bust into chunks and enjoy on top of ice cream, sprinkled into your morning oatmeal or baked into muffins.

High Altitude Adjustments:  Cook to 290 – 295°F instead of 300°F

Alternatives to peanuts:  I have made this with pistachios, walnuts, cashews, almonds, sunflower seeds and sesame seeds (use 3oz instead of 4oz) all with spectacular results.  If you use dry roasted nuts/seeds, reduce the salt amount to 1 tsp.  Raw nuts/seeds will need to be toasted in a low oven (300°F) until toasty before using.

This batch was made with shatter butter, Wedding Cake @ 75% THC.

 

This nut brittle recipe is superior to the crap peanut brittle you’ve gotten as Christmas re-gifts from your sister-in-law.  Don’t let past brittles sour you on the awesomeness that is this stuff.

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