I’ve been making this nut brittle for over 20 years probably. The recipe is a standard one that’s most likely in every church cookbook and this one isn’t any different other than it can be made entirely in the microwave so there’s no fussing with a candy thermometer. I found the method through the now defunct Everyday Food mini magazine and it’s now one of my holiday favorites. It’s crunchy (yet not break a filling crunchy) and melts in your mouth and the nutty flavor can’t be beat. You could really make this any time of year with any kind of nuts. Peanuts would be a great option but I use a combo of almonds, walnuts, pecans, cashews and pistachios. I would imagine hazelnuts would be amazing in this as well.
The original recipe calls for butter but we’re using vegan butter instead. Use a firm stick or block style. I’ve also added a sprinkling of flaky salt at the end because I like the extra salty edge but omit if you prefer. As for the corn syrup (cue gasp), it’s an essential ingredient unfortunately. Agave or maple syrup just won’t work the same as they don’t have the viscosity. Corn syrup is straight up glucose however and not the high fructose variety used in processed foods so although some will just not want to use it, it is in fact different. Since I only make this one time a year, I’ve had a bottle last me 3 years now.
There’s a few things you’ll need. A good heavy duty microwave safe bowl (I actually use a Pyrex mixing bowl which works great), a good oven mitt and a buttered cookie sheet or parchment paper lined pan. Other than that, it’s mix, nuke, spread, cool, break and enjoy!
I’ve read through reviews stating that recipes don’t specify raw or toasted nuts. Since you’re cooking them in the microwave, the nuts should be raw. About using the microwave, yes, all are different and some are stronger in power than others so watch the mixture carefully and use a microwave safe bowl that’s almost twice as large as the mixture as it will bubble up while cooking and increase in volume. You’re looking for a golden color in the last round of cooking so watch it and if it seems to be getting too dark or bubbling to the point of an explosion, turn it off. The mixture is also lava-like at this point so use a good oven mitt and hold the bowl (that’s why a Pyrex bowl is great as it has a handle) for the final mixing in of vanilla and baking soda (it’s like a science experiment!).
Also, use a standard metal butter knife for that final mixing as even a heat safe spatula doesn’t work as well as it’s very thick. The knife cuts through the mixture easily for a good final mixing. I use a heat safe spatula to smooth out the mixture once poured onto the prepared sheet pan but a regular offset spatula sprayed with cooking spray would work as well. I hope you enjoy this brittle and it becomes a favorite at your home!
Easy Vegan Nut Brittle
36
servings15
minutes10
minutesLiterally the easiest vegan nut brittle ever as it’s all made in the microwave!
Ingredients
non-stick cooking spray
1 1/2 cups vegan cane sugar
1/2 cup light corn syrup (see notes)
1/2 teaspoon salt
2 tablespoons vegan butter
2 cups raw mixed nuts (such as pecans, walnuts, cashews, pistachios, almonds, hazelnuts, etc.)
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
flaky salt for sprinkling, optional
Directions
- Spray a rimmed baking sheet and a wide metal spatula with cooking spray or line a baking sheet with parchment paper and set aside.
- In a 2 quart glass measuring cup, combined the sugar, corn syrup, and salt, stirring until the sugar is well moistened. Microwave on high for four minutes.
- Remove from the microwave using an oven mitt to hold the handle, and stir in the vegan butter and nuts. Return to the microwave for about five minutes cooking on high until the sugar mixture is thick, bubbly, and pale brown in color. The mixture is very hot, so use care when holding and pouring. Microwave ovens vary, so keep a close eye on the mixture to make sure it’s not getting too brown or bubbling over the sides of the bowl.
- Remove from the microwave carefully, stir in the vanilla and the baking soda using a metal butter knife. This will cut through the mixture easily. The mixture will foam up. Working quickly, pour the mixture onto your prepared baking sheet spreading it with the sprayed spatula or a rubber spatula as evenly as possible. Let stand at room temperature for about 15 minutes until hardened, then lift off the sheet and break into bite-sized pieces.
- Store brittle in a covered container.
Notes
- Use organic cane sugar or one specified as vegan if concerned.
- You really need to use regular corn syrup as substitutes like maple syrup or agave will not work. A golden syrup like Lyle’s may work as it’s very thick but I have not tested it.
- Use a thick stick or block style vegan butter.
- All microwaves vary, so keep an eye on the mixture. You may have to cook longer or less depending on the power of your particular model. You could cook this on the stovetop in a heavy saucepan but be careful of sugar crystallization as that can ruin the candy.
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