Best-Ever Nut Brittle
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- 2 cups sugar
- 1/2 cup water
- 1 stick unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
- Fleur de sel or crushed Maldon sea salt
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.
- Make Ahead: The brittle can be stored in an airtight container at room temperature for up to 1 month.