Ingredients

The following ingredients have 2 Servings
  • 12 ounces mixed nuts ((about 3 cups, 340 grams), see Notes)
  • 2 cups granulated sugar ((400 grams))
  • 1/2 cups water ((118 ml))
  • 1/2 cup unsalted butter ((113 grams))
  • 1/3 cup light corn syrup ((100 grams))
  • 1/2 teaspoon baking soda
  • Coarse or flaky salt (,for sprinkling)

Instruction

  • Preheat oven to 350° F. Spread nuts onto a sheet pan and toast in the oven for 7-10 minutes, just until the nuts begin to turn golden brown.
  • In a heavy bottomed saucepan, combine the sugar, water, butter and corn syrup over medium low heat. Stir until butter is melted and sugar is dissolved. Once mixture begins to boil, insert a candy thermometer and cook to 300°F, while stirring occasionally. This will take about 12-15 minutes. As it cooks, it will caramelize and turn golden brown.
  • While caramel cooks, prep the rest of your ingredients and tools and have them ready and nearby.
  • As soon as the temperature reaches 300°, immediately stir in the baking soda, which will cause the caramel will foam. Moving quickly, stir in the nuts and dump onto a non stick sheet pan or a sheet pan lined with a silicone baking mat or parchment paper. Use the back of a spoon to spread out the mixture as thin as you can (mixture will be thick). Sprinkle generously with salt.
  • Let sit for 30 minutes until cool. Break brittle into small chunks with your hands.
  • Brittle will keep, stored in a cool dry place, for up to a few weeks.