Brittle

Directions

1. 1
   In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
2. 2
   Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300 on a candy thermometer, 10 minutes.
3. 3
   Remove from the heat and carefully stir in the baking soda.
4. 4
   The mixture will bubble.
5. 5
   Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
6. 6
   Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
7. 7
   Sprinkle with salt.
8. 8
   Let cool completely, about 30 minutes.
9. 9
   Break the brittle into large shards.
10. 10
    The brittle can be stored in an airtight container at room temperature for up to 1 month.