Princesses are sweet because we eat candy! Just kidding. But I do love candy. So why not make it? Making brittle is a lot easier than you think. This brittle is fancier than regular peanut brittle and has some booze which makes it grown-up and even naughtier! Sound good? Let’s make it! The brittle makes a fabulous hostess gift too!

Watch the cooking video here:


2 cups of roasted nuts (I prefer 1 cup of macadamia nuts and 1 cup pecans)

2 cups sugar

1 cup light corn syrup

1/2 cup water

1 stick of butter

1/2 tsp salt

1 tsp vanilla

1 tsp baking soda

1 tbsp Cointreau

1 1/2 tsp bourbon


If nuts aren’t already roasted, roast them in 400 degree oven for 7-10 minutes until browned lightly but not burnt. Line a rimmed baking sheet with a Silpat or parchment paper or butter very well. In large medium saucepan, add sugar, corn syrup and water. Bring to a boil at medium/high heat, stirring often. Stir for 2 more minutes. Add butter. Using a candy thermometer to monitor temp, stir continuously and bring mixture to 280 degrees. Then add salt and vanilla. Stir in nuts and stir vigorously so your nuts don’t clump. At 300 degrees, remove from heat and stir in baking soda slowly (it will foam up). Add Cointreau and bourbon quickly. You don’t want your mixture cooling down.

Pour onto baking sheet and spread evenly. Set aside and let harden. Lift Silpat or paper and break into pieces. This can be stored in an airtight container for 10 days – but I doubt it will last that long!