Best-Ever Nut Brittle

By Cathers

Makes 2 pounds. The brittle can be stored in an airtight container at room temperature for up to 1 month.

Ingredients

• 2 cup sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 tsp baking soda
• 12 oz. roasted salted peanuts,cashews,pistachios and/or pecans
• Fleur de sel or crushed Maldon sea salt

Preparation

Step 1

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
Cook over moderately high heat, stirring occasionally until the caramel is light brown and registers 300 degrees on a candy thermometer (appox. 10 minutes)
Remove from the heat and carefully stir in the baking soda. (the mixture will bubble)
Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
Sprinkle with salt and let cool completely, about 30 minutes.
Break into large shards.