White Chocolate Brittle
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
White chocolate brittle is one of my favorite treats to make when I want something special without spending hours in the kitchen. This recipe comes together in just about an hour, making it perfect for last minute gifts or satisfying sudden cravings. The buttery, crispy candy gets its elegant sweetness from white chocolate chips, while optional dark chocolate and peanuts let you customize it to your taste. Butter provides those wonderful fat soluble vitamins that help your body absorb nutrients better. Best of all, you probably already have most of these ingredients in your pantry, so it's an affordable indulgence that feels fancy but couldn't be simpler to make.
Ella x
Ingredients
- 300 ggranulated sugar(null)
- 150 mllight corn syrup(null)
- 200 mlwater(null)
- 400 gwhite chocolate chips(null)
- 100 gunsalted butter(null)
- 1 tspsalt(null)
- 1 tspbaking soda(null)
- 1 tsppure vanilla extract(null)
- 100 gpeanuts or other nuts (optional)(null)
- 200 gchopped dark chocolate or chocolate chips (optional)(null)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat.
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- 2
In a medium saucepan, combine the sugar, corn syrup, and 150ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
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- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 190°C (375°F) on a candy thermometer.
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- 4
Remove the saucepan from the heat and carefully add the white chocolate chips. Let it sit for 1-2 minutes, then stir until the chocolate is melted and the mixture is smooth.
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- 5
Add the butter, salt, baking soda, and vanilla extract to the saucepan. Stir until the butter is melted and the mixture is smooth.
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- 6
If using nuts, stir them in at this point. If using chocolate, stir it in after the mixture has cooled slightly.
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- 7
Pour the mixture onto the prepared baking sheet and spread it into a thin layer. Let it cool and set at room temperature for at least 30 minutes.
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- 8
Once the brittle has set, use a sharp knife or cookie cutter to break it into desired shapes.
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- 9
Store the brittle in an airtight container at room temperature for up to 2 weeks.
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