Butter-Nut Crunch

By Hklbrries

Ingredients

• Nonstick cooking spray
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1 cup unsalted butter, in bits
• 1 1/3 cups unsalted cocktail peanuts (7 ounces)
• 1 1/3 cups whole blanched almonds (7 1/2 ounces)
• 1 1/3 cups shelled unsalted pumpkin seeds (6 ounces)
• 2 tsp vanilla extract
• 1 1/2 tsp baking soda

Details

Servings 3

Preparation

Step 1

With cooking spray, grease 2 baking sheets. In heavy large saucepan, mix sugar, corn syrup and the water. Cover; heat to boiling over high heat. Add butter; stir until melted.

Insert candy thermometer into sugar mixture. Over medium heat, cook without stirring 35 to 45 minutes or until mixture registers 350 F. Gradually stir in nuts and seeds, keeping mixture boiling. Remove from heat; add vanilla. Sprinkle baking soda over top; beat vigorously 15 seconds, being careful not to splatter.

Immediately pour onto baking sheets; spread evenly with metal spatula. Cool. Break into large pieces; store in airtight container up to 6 weeks.