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Ingredients
- Nonstick vegetable spray
- 2 cups sugar
- 1/4 cup water
- 1/4 cup (1/2 stick) unsalted butter, cubes
- 1/4 cup light corn syrup
- 1 teaspoon coarse kosher salt
- 1 cup pine nuts
- 1 cup sliced amonds
Preparation
Step 1
Line rimmed baking sheet with parchment paper and coat with nonstick spray.
Mix sugar and water in heavy large saucepan. Add butter and corn syrup. Stir over medium heat until sugar dissolves and butter melts. Attach candy thermometer to pan side. Increase heat, cook without stirring until mixture is deep golden brown, bubbling thickly and thermometer registers 350 degrees, about 8 minutes. Remove from heat. Remove thermometer. Using large wooden spoon, stir in salt, then all nuts.
Turn mixture out onto prepared sheet. Using large offset spatula, spread to 1/4" thickness. Cool completely. Break into pieces of desired size. Can be made 2 weeks ahead. Store in airtight container.