Piñon Brittle Praline

Piñon Brittle Praline


  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 cups untoasted piñon nuts


Grease large cookie sheet. In heavy 3-quart saucepan, heat sugar, corn syrup, salt, and 1/2 cup water to boiling over medium heat, stirring occasionally until sugar dissolves. 
Set candy thermometer in place and continue cooking, stirring frequently, about 30 minutes, until temperature reaches 300° F, or hard-crack stage 
Remove saucepan from heat; stir in butter, vanilla, 
baking soda, and all nuts. Immediately pour onto cookie sheet. With 2 forks, quickly lift and stretch nut mixture into (about) 14″ by 12″ rectangle.

Cool brittle completely on cookie sheet or wire rack. With hands or back of spoon, break brittle into small pieces to turn into praline

Store in tightly covered container.

Prep: 10 minutes plus cooling Cook: 35 minutes 
Makes about 1 1/2 pounds