Brittle
Ingredients
16 16 servings (approx. 2-ounce shards of brittle)
Scaled from 16 16 servings (approx. 2-ounce shards of brittle)
- 2 cups sugar
- ½ cup water
- 1 stick unsalted butter
- ⅓ cup light corn syrup
- ½ teaspoon baking soda
- 12 ounces roasted salted peanuts, cashews, pistachios, and/or pecans
- Fleur de sel or crushed flaky sea salt, such as Maldon
Instructions
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In a large saucepan, combine the sugar, water, butter, and corn syrup and bring to a boil.
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Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, about 10 minutes.
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Remove from the heat and carefully stir in the baking soda.
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The mixture will bubble.
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Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
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Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
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Sprinkle with salt.
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Let cool completely, about 30 minutes.
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Break the brittle into large shards.
Nutrition
Per serving
| Calories | 252 |
|---|---|
| Fat | 16 |
| Saturated fat | 4 |
| Trans fat | 0 |
| Unsaturated fat | 12 |
| Cholesterol | 12 |
| Sodium | 115 |
| Carbohydrates | 26 |
| Fiber | 1 |
| Sugar | 24 |
| Protein | 4 |