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Pork Rind Brittle and Corn Nut Brittle

Pork Rind Brittle And Corn Nut Brittle Recipe

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Raven Higheagle


who decreed the peanut to be the only ingredient permitted in a batch of brittle?


☆☆☆☆☆ 0 votes

about 25 pieces
10 Min
15 Min
Stove Top


  • 2 c
  • 1/2 c
    corn syrup, light
  • 1/2 c
  • 2 Tbsp
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 3 c
    coarsely crushed pork rinds (regular, or hot and spicy) or 2 generous cups corn nuts

How to Make Pork Rind Brittle and Corn Nut Brittle


  1. Line a rimmed baking sheet with foil and lightly spray with cooking spray.
  2. Combine the sugar, corn syrup, and water in a medium saucepan. Bring to a boil.
  3. Boil on medium-high heat without stirring until the mixture turns a golden brown, about 15 minutes.
  4. Remove from heat and quickly stir in the butter, salt and baking soda. Stir rapidly to blend well. Stir in the pork rinds or corn nuts.
  5. Quickly pour the mixture onto the foiled baking sheet and spread evenly with a greased spatula. Cool completely.
  6. Break the brittle into pieces. Store in an airtight container at room temperature.

Printable Recipe Card

About Pork Rind Brittle and Corn Nut Brittle

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern
Other Tag: Heirloom

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