Mixed Nut Brittle

The key to making brittle is using a candy thermometer and patience. You'll need the candy thermometer that gives you an accurate reading on the temperature. Don't worry about the part where you have to stir the mixture while cooking. It's important to prevent burning. A silicone spatula and nonstick saucepan works best for this.

2 cups salted mixed nuts, roasted
¾ cup sugar
½ cup light corn syrup
2 Tbsp. unsalted butter
½ tsp. pure vanilla extract
½ tsp. baking soda
½ cup water

Grease a large baking sheet generously with butter and place it in a warm oven at 250°F (120°C/100°C fan, Gas Mark 0.5). You can also use a silpat liner and grease it. This will make spreading the hot mixture easier later.

In a nonstick saucepan combine the water, corn syrup, and sugar over medium heat. Place the candy thermometer in the saucepan. Cook while stirring gently using a silicone spatula. Keep stirring until all the sugar is melted and the thermometer reads 240°F (115°C). This will take more than 5 minutes.

Stir in the butter and mixed nuts. Keep stirring until it has thickened and the thermometer reads 300°F (150°C). Watch it so it doesn't burn.

Remove the mixture from heat and quickly stir in the baking soda and vanilla. The mixture will bubble up so be careful.

Remove the baking sheet from the oven. Pour the mixture onto the baking sheet carefully. Quickly spread it out evenly with a silicone spatula to about ¼" thick. Let it cool for at least 1 hour.

When it has cooled, break it up in pieces to your desired size. Store in airtight container and it will keep up to 1 month.

Makes 8 servings, 1 pound.