Salted Caramel Nut Brittle

Ingredients

• Servings: 24
• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light-color corn syrup
• 1/3 cup lightly salted roasted cashews, coarsely chopped
• 1/3 cup almonds, toasted and coarsely chopped
• 1/4 cup roasted and salted pumpkin seeds
• 2 tablespoons sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 18 mins Ready Time: 33 mins


• line a 15x10x1-inch baking pan with reynolds wrap® non-stick foil; set aside.
• melt the butter in a 2-quart heavy saucepan over medium heat. stir in sugar, water and corn syrup. bring to boiling over medium-high heat, stirring until sugar is dissolved. avoid splashing side of saucepan. clip a candy thermometer to side of pan. 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. this will take about 18 minutes. adjust heat as necessary to maintain a steady boil. watch carefully the last 5 minutes to prevent overcooking. remove from heat and remove the thermometer.
• pour into the prepared baking pan. tilt pan to spread mixture evenly. let stand 2 minutes. in a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. sprinkle evenly over candy mixture.
• set baking pan on a wire rack. cool completely and break into large pieces to serve.