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Roasted Garlic Nut Brittle

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Makes 64 1 1/2-inch squares 1x

Time 1 1/2 hours

Units Scale

Ingredients

  • 1 cup garlic cloves
  • 1 tablespoon vegetable or olive oil
  • 2 1/2 cups chopped nuts, like almonds, cashews, pecans, or peanuts
  • 3 cups sugar
  • 3/4 cup corn syrup
  • 3/4 cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  1. Set oven to 350°F. In a small baking dish, toss garlic in olive oil and roast, stirring every 10-15 minutes for even cooking, until dark brown and smooshable, about 35-45 minutes. Remove and let cool, then chop into pieces, chocolate-chip-sized, more or less.
  2. Spread nuts on a sheet pan in a single layer, put in oven and toast, shaking every few minutes, until slightly darker and aromatic, about 8 minutes. Chop into desired size.
  3. In a mixing bowl, stir together nuts and garlic, working with your spoon to break up any garlic clumps.
  4. Line a baking sheet or cake pan with parchment and spread garlic-nut mixture on parchment, evening it out and filling in the corners.
  5. In a gallon-sized pot, bring corn syrup, sugar, and water to a boil, no stirring allowed. When mixture reaches 235-240°F, about 15 minutes, add the butter and salt. The mixture will foam up. Give it a stir, then keep cooking until mixture reaches 300-310°F, another 10 minutes or so. Add baking soda and stir; mixture will bubble up profusely. Remove from heat.
  6. When bubbles subside, pour over nut-garlic mixture in pan, smoothing it out. Allow to cool, then bust it up into small pieces and serve.

— Recipe by Andrew Galarneau