Chocolate-Dipped Nut Brittle with Sea Salt

Prep time: 10min
Total time: 45min
Serves 10
1/2 cup
Walnut pieces
125 mL
1/2 cup
Pecan Pieces
125 mL
1/2 cup
Pine Nuts
125 mL
1/2 cup
Slivered Almonds
125 mL
1/4 cup
Unsalted butter, cut into pieces, plus extra for greasing
60 mL
1 tbsp
Vanilla extract
15 mL
1 tsp
Baking soda
5 mL
1 1/2 cups
Granulated sugar
375 mL
1/2 cup
White corn syrup
125 mL
1 cup
Semi-Sweet Chocolate Chips
250 mL
1 tsp
Sea salt
5 mL
1/10 of the recipe
11 g
24 g
2 g


  1. Preheat oven to 350°F (180°C). Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 min., stirring once. Let nuts cool completely.

  2. Line a shallow rimmed 15 1/2" x 10" baking sheet with parchment paper and grease lightly with butter. In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.

  3. In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup (75 mL) water to a boil, uncovered. While sugar cooks, brush down the sides of pan with cool water. Boil sugar over high heat until it turns a light amber colour, about 12 min. Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy). Stir in nuts until coated and spoon mixture onto prepared baking tray. Spread brittle as thinly as possible. Let brittle cool completely at room temperature.

  4. Melt chocolate chips in microwave on MEDIUM, stirring every 10 sec. until melted. Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray. Sprinkle lightly with sea salt and allow chocolate to set. Brittle can be made up to 6 days in advance and stored in an airtight container. Do not freeze.