Ingredients
- Granulated Sugar: 2 cups
- Light Corn Syrup: 1 cup
- Unsalted Butter: ¼ cup
- Mixed Nuts: 3 cups (e.g., almonds, pecans, walnuts)
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
Instructions
- Prepare Your Workspace
Begin by organizing your ingredients and setting up your workspace. Prepare a baking sheet lined with parchment paper. A heavy-bottomed saucepan is ideal for heating the sugar mixture evenly. - Melt Sugar Mixture
In a heavy-bottomed saucepan, combine the sugar, corn syrup, and butter over medium heat. Stir until fully melted, then stop stirring and let the mixture reach a boil. Using a candy thermometer, heat the mixture until it reaches 300°F (the “hard crack” stage) for a perfect crunch. - Add Nuts and Baking Soda
Remove the pan from heat and carefully stir in the toasted nuts, baking soda, and salt. Be cautious, as the mixture will bubble vigorously. Mix thoroughly to coat all the nuts. - Spread and Cool
Quickly pour the mixture onto the prepared baking sheet, spreading it evenly with a spatula. Let it cool undisturbed at room temperature for about an hour, or until completely hardened. - Break into Pieces
Once the brittle has cooled, gently lift it from the parchment and break it into pieces by hand or cut it with a sharp knife. Enjoy your crunchy, nutty treat!