2 cups sugar
½ cup water
½ cup The Fresh Market Unsalted Butter
⅓ cup light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon cayenne pepper
Dash of black pepper
½ teaspoon baking soda
12 ounces of The Fresh Market Supreme Nut Mix
Crushed Maldon sea salt

Spray a 10×15-inch rimmed baking sheet and the back of a spoon or an offset spatula with cooking spray; set aside.

In a large saucepan, bring the sugar, water, butter and corn syrup to a boil over medium-high heat. Stir occasionally. After about 10 minutes, when the mixture has caramelized to light brown and registers 300° on a candy thermometer, remove the mixture from the heat and carefully stir in the cinnamon, cayenne pepper, cardamom, and baking soda. The mixture will bubble up.

Stir in the nuts, then immediately pour the brittle onto the prepared baking sheet. Use the back of your greased spoon or offset spatula to spread the brittle into a thin, even layer. Sprinkle with Maldon sea salt. Let cool completely, at least one hour. Break the brittle into large shards and serve. Store in an airtight container.

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Julie comes from a family passionate about food: Her grandmother made the biscuits and gravy, her father made the chicken and dumplings, and her mother made anything and everything, with a flourish of buttercream on top. Her parents blazed a trail of comfort food from their beginnings in the Midwest to Julie's current home in the South. She lives with her husband Mike and their two dogs in Raleigh, and is the creator of Willow Bird Baking.

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