Cashew Brittle

• 2 cups sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans

• Toast nuts and keep aside to cool (I toast these in the oven at 350 F, for 10 minutes).
• In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. 
• Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer. 
• Remove from the heat and carefully stir in the baking soda. The mixture will bubble. 
• Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. 
• Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

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