Salted Caramel Nut Brittle
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil; set aside
2
Melt the butter in a 2-quart heavy saucepan over medium heat
3
Stir in sugar, water and corn syrup
4
Bring to boiling over medium-high heat, stirring until sugar is dissolved
5
Avoid splashing side of saucepan
6
Clip a candy thermometer to side of pan
7
Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle
8
This will take about 18 minutes
9
Adjust heat as necessary to maintain a steady boil
10
Watch carefully the last 5 minutes to prevent overcooking
11
Remove from heat and remove the thermometer
12
Pour into the prepared baking pan
13
Tilt pan to spread mixture evenly
14
Let stand 2 minutes
15
In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds
16
Sprinkle evenly over candy mixture
17
Set baking pan on a wire rack
18
Cool completely and break into large pieces to serve