Make this salted peanut and pretzel caramel brittle, then check out our salted cashew brittle, salted caramel fudge and sweet miso caramels.

Looking for more edible Christmas gifts? Try our homemade nougat, Baileys fudge, Christmas chutney, Turkish delight, marron glacé and plenty more.


  • 200g unsalted roasted peanuts
  • 50g plain pretzels
  • 150g caster sugar
  • 150g golden syrup
  • 100g butter
  • sea salt flakes


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Scatter the nuts onto a baking sheet and toast in the oven for 5-10 minutes, tossing regularly until brown, then spread evenly on a piece of baking paper on a large baking tray along with the pretzels.

  • STEP 2

    Gently heat the sugar, golden syrup, butter and 4 tbsp of water in a large pan until melted. Turn up the heat until the mixture is bubbling, then cook until it has turned a rich golden brown – this will take about 10-15 minutes, depending on the heat

  • STEP 3

    Keep a close eye on the pan and give it a stir every now and then. Once the mixture is golden brown, remove from the heat and pour straight over the nuts and pretzels.

  • STEP 4

    Sprinkle generously with sea salt flakes. Leave to set before breaking into shards and packing up. The brittle will keep for 1 week.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating