Salted Cashew Peanut Brittle

Salted Cashew Peanut Brittle image

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Yields

varies

Directions

  1. Butter a large baking sheet pan and set to the side.
  2. In a large sauce pan, combine the sugar, water, butter and corn syrup. Bring to a boil.
  3. Cook over medium high heat, stirring occasionally, until mixture is light brown and registers 300 degrees on a candy thermometer, about 20 minutes.
  4. Remove from heat and stir in the baking soda; mixture will bubble.
  5. Stir in the nuts and immediately scrape the brittle onto the prepared pan. Use the back of a greased spoon or spatula to spread into a thin layer. Sprinkle with sea salt.
  6. Let cool completely, about 30 minutes, then break into large pieces. Store in an airtight container for up to 1 month.

Ingredients

  • 2 cups Ginger Evans Sugar
  • 1/2 cup Water
  • 1 stick Coburn Farms Unsalted Butter
  • 1/3 cup Ginger Evans Light Corn Syrup
  • 1/2 tsp Ginger Evans Baking Soda
  • 1 cup Nutsome Cashews, toasted
  • 1 1/2 cups Nutsome Peanuts, toasted
  • Sea Salt, as desired