Fruit and Nut Brittle

Products Used
Fruit and Nut Brittle


  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup light corn syrup
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 1/2 cups mixed dried fruit and assorted nuts
  • Optional: 1 tablespoon fleur de sel


      1. Line a rimmed baking sheet with parchment paper. Set aside.
      2. Into a heavy bottom sauce pan add: sugar, corn syrup, water and salt. Bring to a boil stirring with a heat resistant non-stick spatula until mixture is dissolved.
      3. Place a candy thermometer into mixture. Lower heat to medium and continue cooking until you have reached hard ball stage (250-266°F) on the thermometer and the mixture is caramel in color.
      4. Remove pan from heat. Add butter. Carefully stir to combine. Add nuts and continue stirring until coated.
      5. Carefully pour mixture onto baking sheet and spread as thinly as possible with a spatula. Sprinkle with optional salt if desired.
      6. Allow to cool completely until hardened. Break into pieces and store in an airtight container.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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