Beer Brittle

Author Debi


  • ½ cup good dark beer I used Stone Imperial Russian Stout
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • Pinch salt
  • ½ teaspoon vanilla
  • 1 cup toasted nuts such as slivered almonds or pistachios


  1. Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray.
  2. In a large, heavy-bottom saucepan, combine beer, sugar and corn syrup. Bring the mixture to a boil over high heat, then reduce the heat to maintain a good simmer, stirring occasionally. Cook until a candy thermometer inserted reads 310°, and remove from heat.
  3. Immediately stir in the salt, vanilla and nuts (be careful, as the mixture will steam). Quickly pour the brittle into the prepared pan, spreading it thin. Cool completely, and break into pieces.

Recipe Notes

(Note added 3-30-2011: Break the brittle up into really small pieces and mix it into the ice cream for a great roasty beer brittle ice cream. This way of serving it was even better than the serving it with the larger chunks!)
Nutrition analysis is for the whole batch