Making caramel isn’t my forte. Either it comes out to hard, too soft or I burn it, as it goes part the correct temperature, despite using a candy thermometer and it ends up with that burned flavor, even if it isn’t a total loss. After two attempts, I did get this right though and it is really quite yummy. A nice variation would be to add maple extract, or chili salt or cinnamon. For now, I just went with the basic.
Ingredients
3 cups mixed nuts (I used a combination of walnuts, pecans, almonds and cashews)
2 cups granulated sugar
1/2 cups water
1/2 cup (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
Coarse or flaky sea salt, for sprinkling
You will also need a candy thermometer
Directions
Preheat oven to 350F. 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 300F, 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. Line a sheet with foil and then line with parchment paper.
As soon as the temperature reaches 300F, immediately stir in the baking soda, which will cause the caramel will foam. Moving quickly, stir in the nuts and dump onto the prepared sheet pan. 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 60-90 minutes until cool. Break brittle into small chunks with your hands.
