Tested till perfect Rainforest Brittle

Rainforest Brittle

A trio of nuts packs this brittle full of flavour. If you would like to have some traditional peanut brittle, just substitute 2 cups (500 mL) skinned roasted unsalted peanuts for the nuts.

By The Canadian Living Test Kitchen

Source: Holiday Best: 2008 - on newsstands now!

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1-3/4 lb (875 g), 35 pieces


  • 2 cups 2cupsgranulated sugar
  • 1/2 cup 1/2cupcorn syrup
  • 1/2 cup 1/2cupwater
  • 2 tbsp 2tbspbutter
  • 1/4 tsp 1/4tspsalt
  • 1 tsp 1tspvanilla
  • 1 tsp 1tspbaking soda
  • 2/3 cup 2/3cupeach Brazil Nuts, cashew and macadamia nuts, halved or coarsely chopped
To change the number of servings, enter the number, then press "calculate". or reset


In large heavy saucepan, stir together sugar, corn syrup and water. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, for about 10 minutes or until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped into cold water forms soft, pliable ball.

Stir in butter and salt ; cook for about 10 minutes or until 300°F (149°C), or hard-crack stage when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads. Remove from heat. Stir in vanilla. Stir in baking soda. Stir in Brazil, cashew and macadamia nuts.

Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan. Let brittle cool. Break into pieces.

Nutritional Information Per piece: about

cal 113 pro 1g total fat 6g sat. fat 1g
carb 16g fibre 1g chol 2mg sodium 63mg

% RDI:

calcium 1 iron 1 vit A 1 folate 1
All rights reserved. TVA Group Inc. 2015