Harry reached for his glasses and put them on, squinting in the semi-darkness to the foot of his bed, where a small heap of parcels had appeared. Ron was already ripping the paper off his own presents. “another sweater from Mum… maroon again…see if you’ve got one.” Harry had. Mrs. Weasley had sent him a scarlet sweater with the Gryffindor lion knitted on the front; also a dozen home-baked mince pies, some Christmas cake, and a box of nut brittle – Harry Potter and the Prisoner of Azkaban
A Molly Weasley’s Christmas Confection
Molly Weasley is known for her superb cooking and baking skills, which are displayed each year in her Christmas gifts to her family. It’s obvious that Molly considers Harry one of her kids, so each year at Christmas she sends Harry a traditional Weasley sweater and a box full of home-baked treats along with the other Weasley children. Molly’s Nut Brittle is one of the treats Harry receives for Christmas in his third year at Hogwarts and I’ve had such a fun time recreating it for you to share with your own loved ones this year!
My take on Molly Weasley’s Nut Brittle includes a mixture of peanuts, pecans, walnuts mixed into a traditional hard sugar candy with a generous measure of British favorite, golden syrup, plenty of butter, and a Maldon salt flake finish. I have a feeling that Molly Weasley didn’t shy away from making generous amounts of her confections, so this Nut Brittle is nice and thick too — perfect for breaking off a chunk to enjoy with a hot mug of cocoa or tea!
Nut mixture variations
I chose to use a mixture of 6 oz peanuts, 3 oz pecans, and 3 oz walnuts for this Nut Brittle as I thought that’s likely what Molly would have used. I find that using a generous base of inexpensive peanuts yields the best flavor and a smaller measure of pecans and walnuts make things a bit more fun and festive for the holidays without making this a spendy treat. Afterall, the Weasley family were quite poor and they had 7 Weasley children + Harry to send treats to each year.
If you would like to switch the nut mixture up, I think this brittle would be especially lovely with almonds, pistachios, hazelnuts, cashews, macadamia, or even pepitas or other seeds added. Using salted or unsalted nuts is up to you, but I highly suggest using roasted nuts for the best flavor and texture. Whatever nut combination you choose, I think this recipe works best with about 12 oz total of nuts and seeds.
What is golden syrup?
Golden syrup, sometimes referred to as light treacle, is a sweet inverted sugar syrup that is amber-gold in color. Its buttery caramel flavor is common in many British confections and bakes, so it was a given that I included it in this recipe for Molly Weasley’s Nut Brittle. I was able to pick a tin of the syrup up from my local specialty market and it’s readily found online, however, if you are unable to source it you may substitute the golden syrup for an equal measure of light corn syrup. The flavor will be milder but your brittle should still turn out delicious!
What pan is best to make brittle in?
I prefer to use an aluminum baker’s quarter sheet like this one. These pans can take a beating so you won’t have to worry about them being ruined by a potential scratch from shattering the brittle into chunks. Roughly 13 x 9 is the ideal size pan for a nice thick batch of Molly Weasley’s Nut Brittle, however, if you prefer your brittle on the thinner side, feel free to use a larger pan. I would advise against using a pan made of glass or other material that can shatter. Not only because the brittle will be poured into the pan when the sugar is very hot, but because cracking the brittle is safer in an uncoated, shatterproof aluminum pan.
A great holiday gift idea
I love the idea of gifting friends and neighbors with a batch of Molly Weasley’s Nut Brittle while it’s still in the pan and uncracked. Once cool, simply cover the pan in plastic wrap, parchment paper, or a pan lid, tie a large ribbon around the pan (I chose scarlet for Gryffindor), and tuck a small hammer or wooden mallet securely into the ribbon so it won’t fall out. The tool can be used to help break apart the nut brittle, but in full disclosure, it’s not really necessary. This nut brittle is easily breakable by hand and though the mallet is adorable for gift wrapping, I actually prefer to use my hands for this treat.
What tools do I need to make this recipe?
- A large saucepan
- A wooden spoon
- A spatula
- A candy thermometer
- A kitchen scale (or measuring cups for less accurate measurements)
- Measuring spoons
- A (roughly) 13 x 9-inch aluminum pan for thick brittle or a large aluminum pan for thinner brittle
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
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Molly Weasley’s Nut Brittle
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Yield: about 2 lbs 1x
- Category: Desserts
- Method: Stovetop
- Cuisine: British
Description
My take on Molly Weasley’s Nut Brittle includes a mixture of peanuts, pecans, walnuts mixed into a traditional hard sugar candy with a generous measure of British favorite, golden syrup, plenty of butter, and a Maldon salt flake finish. I have a feeling that Molly Weasley didn’t shy away from making generous amounts of her confections, so this Nut Brittle is nice and thick too — perfect for breaking off a chunk to enjoy with a hot mug of cocoa or tea!
Ingredients
- 450 g (about 2 1/4 cup) granulated white sugar
- 155 g (about 1/2 cup) golden syrup (may sub for light corn syrup)
- 120 g (about 1/2 cup) water
- 1/2 tsp Kosher salt
- 4 oz (1 stick) unsalted butter
- 1/2 tsp baking soda
- 12 oz (roughly 2 cups) roasted nuts (I used 6 oz peanuts, 3 oz peans, 3 oz walnuts)
- Maldon salt flakes, to top
Instructions
- Butter a 13 x 9 inch (for thick nut brittle) or larger aluminum bakers sheet pan (for thinner nut brittle) completely, including the sides, then reserve to the side.
- In a large saucepan over medium-high heat, combine sugar, golden syrup, water, and salt. Bring to a boil, stirring occasionally with a wooden spoon, until the mixture is light brown and a candy thermometer registers the temperature between 235-240 degrees F (112-116 C). This is considered the soft ball stage.
- Once the mixture reaches the soft ball stage, add the butter, mixing to combine until melted. Continue to boil the mixture, stirring occasionally, until it reaches 300 degrees F (149 C), or hard crack stage. Immediately remove from heat.
- Working quickly, add the baking soda, stirring to combine. The mixture will bubble and turn more of an opaque color when mixed in. Then add the nuts, stirring to combine. Pour the mixture into your reserved pan smoothing the top with the back of a spatula until evenly dispersed. Sprinkle with Maldon salt flakes.
- Allow to cool fully (atleast 1 hour) before breaking. This can easily be done by hand by carefully breaking apart the pieces into manageable chunks. Store in an airtight container at room temperature for up to 2-3 weeks.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 2 oz
- Calories: 297
- Sugar: 29 g
- Sodium: 155 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: Molly Weasley, Nut Brittle
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