Salted Caramel Autumn Brittle

Salted Caramel Autumn BrittleAhh fall, oh how I love thee. When you feel that crisp breeze, you know that summer is gone and fall is in the air. Every season has an upside to it, but autumn? It has a particular beauty to it that everyone can relate to. Fall has a unique ability to turn the world into one big canvas with nature’s paintbrush.

Salted Caramel Autumn Brittle

HOWEVER… I live in Southern California, a place that has only two seasons. Summer and some season that is in-between summer and spring? I have no clue but honestly it is pretty annoying. I wouldn’t even call it spring, it’s just a more toned down summer. I mean it’s the end of September right now and it was 95 degrees today!


The only way I can suppress the pain of missing out on such a wonderful season is that I tell myself that I live in a place where people vacation. So, it’s only fair 😛 And of course making food that makes it feel like fall. Even if the ingredients don’t match the season, add some cinnamon and nutmeg with some pumpkin seeds and you got yourself a fall brittle! PERFECT! Give it some salted caramel and mmm mmm good!

Salted Caramel Autumn Brittle

Salted Caramel Autumn Brittle

Warning, this brittle is addicting and super easy to make. With that said, this is one classic fall treat you’ll be sorry to miss!

You’re welcome.



1 cup almonds (unsalted)
1 cup pepitas (pumpkin seeds, unsalted)
1 cup cashews (unsalted)
3 cups sugar
½ cup honey
1 ½ cup water
½ teaspoon salt
4 tablespoons butter
¼ teaspoon cinnamon
1/8 teaspoon nutmeg


Heat the sugar and water in a large pot over a medium flame. The sugar will start to boil.

Meanwhile, place a sheet of parchment paper on top of a shallow baking sheet combine all the nuts together on a baking sheet and heat up the nuts in the oven at 200 degrees Fahrenheit, so when you combine the nuts in to sugar mixture you won’t cool the mixture down.

While the nuts are in the oven, if you have a candy thermometer you want the sugar mixture to heat up to 300 degrees Fahrenheit because we want the sugar to harden like a rock state after it cools. If you don’t have a candy thermometer, then you want the sugar to boil to a point where you start to see lazy bubbles and the color is a golden yellow.

Once you get to 300 F or is golden then you add the honey, salt, cinnamon, and nutmeg. Stir and reduce to a low medium. The mixture will foam so mix gently trying not to splash the sides of the pot. After 5 minutes take the pot off the stove, add the butter and quickly mix the mixture with a whisk making sure not to burn yourself. At this point you can wear an oven-mit while whisking in the butter. Once the butter is completely mixed into the sugar mixture then add all the nuts all at once and mix until they’re coated in the mixture.

Immediately pour the mixture back onto the parchment paper and spread out into a large rectangle. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for about an hour or more.

After cooling down, break the brittle into pieces and enjoy!

14 Comments Add yours

  1. Looks delicious! Wanna try this soon. 😀

  2. Diana says:

    Oh my goodness girl, can’t wait to try!!

  3. Marie Lough says:

    I was going to say Oh, Yum – what can I say that hasn’t already been said??!!! Thanks for the recipe!

    1. juliewold says:

      Thank you! It’s definitely addicting, let me know how it turns out!

  4. BonnieM says:

    I can’t eat anything so crunchy/hard like that but it looks oh so tasty! Mm!

    1. juliewold says:

      I totally agree! I hate super crunchy stuff but this is the perfect amount of crunch and soft because of the caramel included into the recipe. Hope you get to try the recipe put!

  5. Rahul Ranjan says:

    Looks delicious !!
    Thanks for visiting by my blog 🙂

  6. Andrea Serrano says:

    Whats Fall ? Lol this looks yummy !!!

    1. juliewold says:

      It’s a season full of pumpkin spiced everything! Except in a place where the weather actually permits it and is 65 degrees and below 😛

  7. gillette584 says:

    Reblogged this on onemansviews584 and commented:
    A must try

  8. My word, You have awesome stuff – I can keep going here for hours on end.

    1. juliewold says:

      Thank you Esme 🙂

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