Best Ever Nut Brittle

I found this recipe on Food and Wine network - posted by Tina Ujlaki - and it is awesome! Quite simple as well. This will be a Christmas tradition for sure! The cooking time does not include cooling time.

• Ready In: 20 mins
• Yields: 2 pounds

Ingredients

• 2  cups sugar
• 1⁄2 cup water
• 1⁄2 cup unsalted butter (I used salted since I did not have the sea salt)
• 1⁄3 cup light corn syrup
• 1⁄2 teaspoon baking soda
• 12  ounces  dry roasted salted peanuts or 12  ounces cashews or 12  ounces pecans, etc
•  fleur de sel (I did not have or use this) or   crushed maldon sea salt (I did not have or use this)

Directions

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