Puffed Rice Brittle Puffed Rice Brittle

Puffed Rice Brittle Image by: Puffed Rice Brittle Author: Canadian Living

Gluten-Free   Nut-Free
Be sure to use puffed rice instead of crisped rice. The contrasting texture of crisp brittle and chewy rice makes a surprising and unique candy.

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: December 2009



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, until candy thermometer reaches 234°F (112°C), or soft-ball stage when 1 tsp (5 mL) hot syrup dropped in cold water forms soft ball that flattens when removed from water, 10 to 15 minutes.

Stir in butter and salt; boil until candy thermometer reaches 300°F (149°C), about 10 minutes. Remove from heat; stir in vanilla and baking soda. Stir in puffed rice cereal.

Immediately pour onto greased baking sheet, spreading with greased spatula. Let cool. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)

Nutritional facts Per piece: about

  • Sodium 28 mg
  • Protein trace
  • Calories 66.0
  • Total fat 1 g
  • Potassium 2 mg
  • Cholesterol 2 mg
  • Saturated fat trace
  • Total carbohydrate 16 g


  • Vitamin A 1.0
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Puffed Rice Brittle