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Honey walnut brittle


Recipe By: Renee Muller, from Our Table: Time- Tested Recipes, Memorable Meals

See her website  Follow her on Instagram @reneemullerstyling



1 (6-ounce) bag walnut nibs (walnuts chopped small)

1/2 cup honey

1 1/2 Tablespoons sugar (any kind of sugar works here- see note below)*



Preheat your oven to 350 degrees. (325 convection) Line a baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray.


Spread the walnuts nibs on a second baking sheet. Toast the walnuts for 5 minutes.


In a heavy-bottomed saucepan, combine honey and sugar. Stirring from time to time, bring to a simmer. Once it simmers, carefully add the nuts to the honey. Stir to combine. Continue cooking over low heat, stirring continuously for about 10 minutes, until the mixture starts to brown at the sides of the saucepan and begins to thicken. You may think the brittle is burning, but don't worry; you're looking for that darker, thicker consistency. Immediately pour onto the prepared baking sheet and spread with a spatula as quickly as possible. It will harden fast. Allow to cool for some time.


Once cooled, break brittle into wedges, and then hide in an airtight box. Don't worry about shelf life, they will not last. 


*Note: In this recipe I tested one batch with regular white sugar and one batch with raw coconut sugar in order to see if a non refined sugar would work well. The result was the same and there was no difference between the two, incredibly delicious batches. Pick whichever sugar choice works for you.


Plan Ahead:

  • My first tip would be to double the batch. I doubled this batch to test the sugar ingredients, and I'm glad I did, because half was gone pretty fast. Both batches did not last the day in my home. We are 3 adults and a 4 year old. Yikes.

  • Storing the brittle in a dry environment ensures it will stay crispy. Make sure your container is air tight and sealed. The brittle should last a couple weeks if stored in a cool, dry place.


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