Salted Caramel Nut Brittle recipe
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Ingredients
- Reynolds Wrap® Non Stick Aluminum Foil 1 cup butter 1 cup sugar 3 tablespoons water 1 tablespoon light-color corn syrup ⅓ cup lightly salted roasted cashews, coarsely chopped ⅓ cup almonds, toasted and coarsely chopped ¼ cup roasted and salted pumpkin seeds 2 tablespoons sesame seeds, toasted
Nutrition Info
- 136.9 caloriescarbohydrate: 10.4 gcholesterol: 20.3 mgfat: 10.6 gfiber: 0.4 gprotein: 1.3 gsaturatedFat: 5.3 gservingSize: -sodium: 67.6 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Salted Caramel Nut Brittle
Directions
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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.