Best-Ever Nut Brittle
"Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City's Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I'd start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."..."
INGREDIENTS
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2 cups sugar
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1/2 cup water
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1 stick unsalted butter
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1/3 cup light corn syrup
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1/2 teaspoon baking soda
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12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
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Fleur de sel or crushed Maldon sea salt
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