Brittle Recipe ⇝ Salted Caramel Nut Brittle

This favorite candy gets a hearty update with almonds, cashews, pumpkin seeds and sesame seeds.

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

Cooking Directions

1. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
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 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.
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.
4. Set baking pan on a wire rack. Cool completely and break into large pieces to serve.

Nutrition Facts

• calories136.9
• carbohydrateContent10.4 g
• cholesterolContent20.3 mg
• fatContent10.6 g
• fiberContent0.4 g
• proteinContent1.3 g
• saturatedFatContent5.3 g
• sodiumContent67.6 mg
• sugarContent8.8 g