I made these as a little gift for the building management because they are awesome and they do a wonderful job in keeping our building safe, secure and clean :)

This recipe is a modification of the buttercrunch recipe I found on King Arthur Flour website. I had to modify it because I wanted to make something sweet and salty all mixed in together. The brittle part tasted sort of like the inside of a butterfinger bar – simply delicious! It is really a sugar syrup mixture boiled until the hard-crack candy stage and then poured over chocolate, ritz crackers and macadamia nuts. It did not take too many ingredients or time and it tasted heavenly!

First gather everything you will need to make these because once you start boiling your sugar syrup, you don’t want to let it sit unattended over your stove top. A little too late, and your sugar syrup will burn and taste horrible. So make sure you pay attention to the temperature.


Start by crushing your crackers and chopping your nuts. I used macadamia because I had those on hand. You can use any kind of nuts. I’m sure peanuts will taste just as amazing with maybe dollops of peanut butter here and there. Yumm!


chocolate-macadamia-nut-ritz-cracker-choconut-brittleOne you have everything chopped and ready to go, grease a cookie sheet and arrange half of your nuts, crackers and chocolate on the sheet.


I had also lined the pan with wax paper, but that just made my life harder instead of making it easier. So, I personally won’t be doing it in the future, but if you want to you can.

Once that’s done, take a large sauce pan and melt the butter over medium heat. Then add sugar, water and corn syrup and bring the mixture to a boil. Make sure to keep an eye on temperature using your candy thermometer (or meat thermometer, like in my case lol. I don’t use it for meats! :)


Once the temperature reaches 300 F (149 C), take it off the heat. I worked too quickly to pour it on the chocolate that it made my chocolate melt. If that is what you want, you can arrange your nuts and crackers the way I did. If you want your chocolate chips to look like chocolate chips afterwards, you’d want to put the chocolate in the bottom layer :D.


After you have poured your candy, top the candy with the rest of your chocolate, nuts and crackers. Press down gently with your rubber or wooden spatula.


I kept pulling the candy from the sides and putting it on top of my mixture to make sure they wasn’t any candy on the pan without the mixture. Although, now I’m thinking that wouldn’t have been such a bad thing after all lol. You can either let your brittle cool on the counter or if you’re like me who simply cannot wait to try the newly baked/cooked item, you should let it cool in the refrigerator. Once it has cooled down, it will look something like this.


I had taken it off the cookie pan and inverted on the aluminum foil. This image is after I finished pulling off the wax paper backing you can see in the previous pictures. This is it! Your choconut brittle is done! You can either cut them into neat little pieces or just break them with your hands and package them for gifting :D.



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2 Thoughts on “Choconut Brittle

  1. Sweet, sweet, sweet…and delicious.

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