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Sweet & Spicy Nut Brittle

Time for a treat! Select your favorite nuts for this Caribbean style nut brittle.

  • nut brittle ingredients

    Image 1 of 7

    Along with sugar and corn syrup, Chef Daniel Orr is adding ginger and red pepper flakes to this nut brittle.

  • sugar and corn syrup

    Image 2 of 7

    Melt the sugar and corn syrup together in a large pan that is wider than it is tall with flat sides.

  • caramelizing sugar and corn syrup

    Image 3 of 7

    As the sugar and corn syrup caramelize, the mixture starts to look like the head of a pint of beer.

  • spices in nut brittle mix

    Image 4 of 7

    Along with Sweet Seasons Spice Blend, Chef Orr adds chili flakes, ginger and salt.

  • mixing nuts

    Image 5 of 7

    After adding the spices and butter, combine the nuts.

  • nut brittle spread onto sheet pan

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    Spread the warm nut brittle onto a sheet tray in one thin layer.

  • nut brittle pieces

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    This recipe is as delicious as it is gooey!

Sweet & Spicy Nut Brittle


  • 2 cups granulated sugar
  • 1 cup corn syrup
  • pinch of chili flakes
  • 1 teaspoon chopped ginger
  • pinch of salt
  • pinch of Sweet Seasons Spice Blend, or Chinese Five Spice powder
  • 2 cups nut mixture (walnuts, macademia nuts, almonds, pumpkin seeds)
  • 2 tablespoons butter
  • 1 tablespoon baking soda

Cooking Directions

  1. Let sugar and corn syrup melt together in a flat bottom pan. Allow the mixture to caramelize, 3-5 minutes or until it turns a deep reddish brown color. (It does go from brown to black in no time flat, so keep an eye on it!) Keep the mixture continually moving.
  2. Add spices and nuts to the mixture. Add butter and baking soda.
  3. Turn and combine the mixture constantly, coating the nuts.
  4. Spray a sheet tray with nonstick spray. Pour out brittle onto tray and pat into an even layer.
  5. Let cool to room temperature. Break it up and store in airtight containers.

This recipe uses the Sweet Seasons Spice Blend.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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