Monster Spicy Brittle Candy Bar

Tricked out treat. [Photograph: María del Mar Sacasa]

What turned me into such a Halloween bore? I blame the abundance of sexy kitten and sexy bumblebee outfits. Like, gag me with a spoon.

Nonetheless, a sugar-driven individual such as myself finds it difficult to ignore the saccharinepalooza aspect of the (sexy) witches-and-broomsticks eve and thus, I bring you a monster-sized, cocktail nut-and-apple encrusted, spicy, brittle-based, chocolate-covered, and caramel corn and pepita-sprinkled candy bar. Make an appointment with your (sexy) dentist 'cause you'll need a cavity search after you sink your fangs into this wicked good slab.

Monster Spicy Brittle Candy Bar

About This Recipe

Yield:8 to 10
Active time:45 minutes
Total time:1 hour, 45 minutes
Special equipment:13- by 9-inch baking pan, parchment paper or heavy-duty foil, large heavy-bottomed saucepan, wooden mixing spoon, candy thermometer
This recipe appears in: Weekend Baking Project: Monster Spicy Brittle Candy Bar Halloween Treats: Monster Spicy Brittle Candy Bar


  • 1 tablespoon unsalted butter, softened
  • 1 1/4 cups salted mixed cocktail nuts
  • 3/4 cup dried apple rings, chopped
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 12 ounces semisweet chocolate chips
  • 1/4 cup caramels, each cut into quarters
  • 1 cup popped kettle or caramel corn
  • 2 tablespoons roasted and salted pepitas or sunflower seeds


  1. 1

    Line a 13- by 9-inch baking pan with parchment paper or heavy-duty foil lengthwise with one sheet, then crosswise with a second sheet to create a sling; grease with butter.

  2. 2

    Combine nuts, chopped apples, sugar, corn syrup, cinnamon, ginger, and cayenne in large heavy-bottomed saucepan and cook over medium heat, stirring with wooden mixing spoon, until sugar dissolves, 2 to 3 minutes. Increase heat to medium-high and boil, stirring frequently (to prevent nuts and apples from sticking and scorching), until mixture is thick and deep amber and temperature reads 295°F on candy thermometer, 8 to 12 minutes.

  3. 3

    Remove from heat and immediately stir in baking soda and salt. Pour mixture into prepared baking pan and quickly spread into even layer.

  4. 4

    Sprinkle hot brittle with caramel and chocolate chips and let rest until chips melt, about 3 minutes. Swirl chocolate in even layer with back of soup spoon and sprinkle with kettle corn and pepitas.

  5. 5

    Refrigerated brittle until cool and hardened and chocolate is set, about 30 minutes. Pull brittle out onto work surface with help of sling, and using a meat mallet or other blunt object, break brittle into pieces and serve.

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