Brittle

1. 1

   In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.

2. 2

   Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300 on a candy thermometer, 10 minutes.

3. 3

   Remove from the heat and carefully stir in the baking soda.

4. 4

   The mixture will bubble.

5. 5

   Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.

6. 6

   Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.

7. 7

   Sprinkle with salt.

8. 8

   Let cool completely, about 30 minutes.

9. 9

   Break the brittle into large shards.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.