Salted Caramel Nut Brittle

• Vegetarian
• Gluten free

• Condiments

  • 1 tbsp Color corn syrup, light

• Baking & Spices

  • 2 tbsp Sesame seeds, Toasted
  • 1 cup Sugar

• Nuts & Seeds

  • 1/3 cup Almonds, toasted and coarsely chopped
  • 1/3 cup Cashews, lightly salted roasted
  • 1/4 cup Pumpkin seeds, roasted and salted

• Dairy

  • 1 cup Butter

• Liquids

  • 3 tbsp Water

Found on reynoldskitchens.com

Description

Ingredients

• 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

Directions

• Step 1 LINE a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside. Step 2 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°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. Step 3 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. Step 4 SET baking pan on a wire rack. Cool completely and break into large pieces to serve.