Salted Caramel Brittle
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making salted caramel brittle at home is easier than you'd think, and honestly, it costs just a fraction of what you'd pay at fancy candy shops. This recipe comes together in about an hour from start to finish, so it's perfect for when you want homemade treats without spending all day in the kitchen. Brown sugar, one of our star ingredients, contains molasses which gives you trace minerals like potassium and calcium. The beauty of this brittle is how simple the technique really is, yet the result tastes absolutely impressive. That combination of buttery sweetness with a hit of flaky sea salt on top is pure magic, and your friends will think you're a candy making pro.
Ella x
Ingredients
- 120 gunsalted butter
- 300 glight brown sugar
- 200 ggranulated sugar
- 10 gsea salt
- 5 gflaky sea salt
- 100 mlunsalted milk
- 1 nulleggs
- 5 gbaking soda
- 100 gsalted caramel sauce
- 1 nullparchment paper
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: To ensure easy removal, make sure the parchment paper is securely attached.
- 2
Combine the butter, light brown sugar, granulated sugar, sea salt, and baking soda in a saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Don't skip this step, as it's crucial for creating the caramelized sugar.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 140°C on a candy thermometer.
Tip: Be patient, as this step can take up to 10 minutes.
- 4
Remove the saucepan from the heat and carefully pour in the unsalted milk. The mixture will bubble and steam vigorously, so be cautious.
Tip: Don't worry if the mixture appears too thin – it will thicken as it cools.
- 5
Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 115°C on a candy thermometer.
Tip: This is the caramelization point, so don't let it exceed this temperature.
- 6
Remove the saucepan from the heat and carefully pour in the salted caramel sauce. The mixture will bubble and steam again, so be cautious.
Tip: Don't worry if the mixture appears too thin – it will thicken as it cools.
- 7
Pour the hot sugar mixture onto the prepared baking sheet and spread it into a thin, even layer.
Tip: Use a spatula or spoon to spread the mixture evenly, as this will help create a smooth, brittle texture.
- 8
Sprinkle the flaky sea salt over the hot sugar mixture and use a spatula or spoon to spread it evenly.
Tip: This will add a touch of salty goodness to your brittle.
- 9
Allow the brittle to cool and set at room temperature for at least 30 minutes.
Tip: Don't try to break it yet – it needs to set completely.
- 10
Break the brittle into pieces and serve.
Tip: You can store the brittle in an airtight container at room temperature for up to 5 days.
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