-
1
Preheat the oven to 350F.
-
2
Line a 17 x 11-inch baking pan with parchment, aluminum foil, or a nonstick baking pad.
-
3
Cook the caramel (see the Note on cooking caramel successfully):
-
4
In a small, heavy-bottomed saucepan combine the sugar, 1/3 cup water, and the cream of tartar.
-
5
Cover and cook over high heat until the syrup comes to a very rapid boil.
-
6
Remove the cover and continue to cook on medium-high heat until the sugar has turned a golden brown caramel color.
-
7
Pour the caramel onto the prepared baking pan and let cool.
-
8
Grind the caramel:
-
9
When the caramel is cool, break it into 1-inch pieces.
-
10
Place the pieces in a food processor or coffee grinder and grind to the consistency of granular sugar.
-
11
Stir in the ground nuts.
-
12
Bake and shape the brittle:
-
13
Reline your baking sheet with parchment paper, aluminum foil, or a nonstick baking pad.
-
14
Spread the caramel and nut mixture onto the baking sheet in an even layer, approximately 1/8 inch thick.
-
15
Bake until the caramel melts and begins to bubble, 4 to 6 minutes.
-
16
Remove from the oven and immediately sprinkle the salt evenly over the melted caramel.
-
17
When the brittle is cool, break it up into small pieces and serve.
