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Ingredients
- 2 Cups Granulated Sugar
- 1/2 Cup Water
- 1/2 Cup Unsalted Butter
- 1/3 Cup Light Corn Syrup
- 12 Ounces Roasted Salted Peanuts, Cashews, Pistachios, and/or Pecans
- 1/2 teaspoon Baking Soda
- Flaky Sea Salt
Directions
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In a large saucepan, combine the sugar, water, butter, and corn syrup over medium-high.
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Cook, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, 10 to 15 minutes.
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Remove from the heat and immediately stir in the nuts and baking soda until just combined. The mixture will bubble.
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Quickly scrape the brittle onto a large rimmed, nonstick baking sheet.
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Using the back of a large rubber spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer.
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Sprinkle evenly with salt.
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Let cool completely, about 30 minutes.
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Break the brittle into large shards.
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