Brittle is more than just a crunchy candy—it’s a delicious way to add texture and flavor to desserts. At Lilou, we love incorporating brittle into our signature flavors: hazelnut brittle for our Charlie cake, black and white sesame brittle for our Shea cake, and pistachio brittle for our Enzo cake. Making brittle at home is easier than you think, and with a few simple steps, you can create the perfect sweet, nutty crunch too.
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 1 cup nuts or seeds (hazelnuts, sesame seeds, or pistachios work beautifully!)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Materials
- Parchment paper or silicone mat
- Rolling pin or wine bottle (anything cylindrical to roll out the brittle to thin sheets)
Step-by-Step Guide to Making Brittle:
1. Prep Your Baking Sheet
Line a baking sheet with parchment paper or a silicone mat to prevent the brittle mixture from sticking.
2. Heat the Sugar Mixture
In a saucepan, combine sugar, corn syrup, and water over medium heat. Stir mixture until sugar is fully dissolved, then let it boil without stirring. Use a candy thermometer and watch out for the temperature of the mixture to reach 300°F (150°C)—the hard crack stage.
Sugar heated to lower than 300°F will prevent the brittle from solidifying properly. An example of sugar heated to lower than 300°F is caramel or fudge.
Meanwhile, sugar heated to above 300°F will caramelize the sugar and will produce a clear to burnt liquid.
3. Add the Nuts or Seeds
Once the sugar is at temperature, stir in butter, vanilla, salt, and your choice of nuts or seeds. Be careful at this point because the sugar mixture will begin to bubble up.
At Lilou Cakes, we love:
- Hazelnuts for a rich, toasty crunch (like in our Charlie cake).
- Sesame seeds for an earthy, delicate crisp (as in our Shea cake).
- Pistachios for a vibrant, buttery bite (featured in our Enzo cake).
Then, mix in the baking soda. Watch out and be careful at this point! The mixture will bubble up even more. Adding the baking soda will give the brittle its airy, crisp texture.
4. Spread and Cool
Quickly pour the mixture onto your baking sheet. Cover the mixture with another sheet of parchment paper and roll it out with the rolling pin to your desired thickness. Let it cool for about 30 minutes until fully set.
5. Break Into Pieces and Enjoy!
Once hardened, break the brittle into shards and store in an airtight container to keep it crisp.
Tips for Great Brittle
- Use a candy thermometer to get the perfect crunch.
- Work fast after adding the baking soda—it sets quickly!
Brittle adds the perfect touch of texture and flavor to desserts, and it’s a must-have in some of our favorite Lilou flavors. Whether you’re making it for snacking or to top your own creations, this recipe is a game-changer. Happy candy-making!