Candy Brittle


  • Prep Time10 mins
  • Total Time16 mins
  • Makes12 servings
Candy Brittle

© Royalty-Free/Masterfile

This recipe requires fast work. Have all of your ingredients and equipment ready before you start.


  • 1/2 cup candy-coated licorice

  • 1 cup granulated sugar

  • 2 tbsp honey

  • 2 tbsp corn syrup

  • 2 tbsp water


  • Line a rimmed baking sheet with parchment paper, leaving overlap on both ends. Measure out candy.

  • In a large, heavy-bottomed saucepan, stir sugar with honey, corn syrup and water. Set over medium heat. Bring to a boil, stirring occasionally with a wooden spoon until mixture turns amber, 5 to 7 min. Immediately and carefully pour onto centre of parchment. Scatter candy overtop.

  • Grip both parchment paper and baking sheet on both sides and tilt gently so hot mixture can spread out as thinly as you like. When completely cool, peel off parchment. Break brittle into small pieces. If making ahead, store in a covered container, at room temperature, up to 1 week.

Nutrition (per serving)

Calories 145, Protein 0.6g, Fat 0.3g.


Replace candy with 1/4 cup (50 mL) each raw, hulled green pumpkin seeds and sliced almonds and 2 tbsp (30 mL) finely chopped candied ginger (optional). Once sugar mixture turns amber, stir in seeds, nuts and ginger. Pour onto centre of parchment and then follow directions in step 3.