Brittle with Salted Caramel Nuts

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Brittle with Salted Caramel Nuts
  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.

REYNOLDS KITCHENS TIP:

Making a tasty treat like this one doesn’t have to drive you nuts when it’s time for cleanup! By using non-stick foil, you won’t have a sticky mess of a baking sheet to soak and scrub later. The brittle will break apart easily and turn out perfectly crispy and delicious.

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