Salted Caramel Nut Brittle

Recipe View 2 mins Prepare Your Pan: Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil, ensuring it extends slightly over the edges for easy removal. Set aside. (2 minutes)

Recipe View 3 mins Melt and Combine: In a 2-quart heavy-bottomed saucepan, melt the butter over medium heat. Stir in the sugar, water, and corn syrup until well combined. (3 minutes)

Recipe View 18 mins Boil to Perfection: Increase the heat to medium-high and bring the mixture to a boil, stirring constantly until the sugar is fully dissolved. Attach a candy thermometer to the side of the pan, being careful not to touch the bottom. Continue cooking over medium heat, stirring frequently, until the thermometer registers 290°F (143°C), also known as the hard-crack stage. This should take around 15-18 minutes. Adjust heat as needed to maintain a steady boil and prevent burning. Be extra attentive during the last 5 minutes!

Recipe View 2 mins Incorporate Nuts and Seeds: Once the mixture reaches 290°F (143°C), immediately remove the saucepan from the heat and detach the thermometer. Pour the hot caramel into the prepared baking pan, tilting the pan to spread it into an even layer. Let it stand for 2 minutes.

Recipe View 1 mins Add Toppings: In a small bowl, combine the chopped cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle the nut mixture evenly over the hot caramel.

Recipe View 1 hrs Cool and Break: Place the baking pan on a wire rack and let the brittle cool completely. Once cooled and hardened, break the brittle into large, irregular pieces to serve. (60 minutes)