Salted Cashew Peanut Brittle

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Yields
varies
Directions
- Butter a large baking sheet pan and set to the side.
- In a large sauce pan, combine the sugar, water, butter and corn syrup. Bring to a boil.
- Cook over medium high heat, stirring occasionally, until mixture is light brown and registers 300 degrees on a candy thermometer, about 20 minutes.
- Remove from heat and stir in the baking soda; mixture will bubble.
- 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.
- 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