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Mixed Nut Brittle

Source of Recipe


From "After Dinner," Williams-Sonoma Lifestyles






List of Ingredients



• 1/4 cup blanched almonds
  
• 1/4 cup hazelnuts
  
• 1/4 cup halved roasted macadamia nuts
  
• 1/4 cup shelled pistachio nuts
  
• 1/4 cup cashews
  
• 1-1/2 Tbsp unsalted butter
  
• 1/4 tsp salt
  
• 1 cup sugar
  
• 1/3 cup water
  






Instructions



1. Preheat oven to 350 degrees (F). Spread the almonds and hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Remove from the oven.
   
   
2. Generously butter a baking sheet. In a bowl, stir together the almonds, hazelnuts, macadamia nuts, pistachios, cashews, butter and salt. Set aside.
   
   
3. In a heavy 2-quart saucepan over low heat, combine the sugar and water. Stir constantly, until the sugar dissolves. Using a pastry brush dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to high and bring mixture to a rolling boil. Continue to boil, swirling the pan occasionally but without stirring, until mixture turns a deep amber, about 8 minutes.
   
   
4. Add the nut mixture to the pan and stir until coated with the syrup. Immediately pour onto the prepared baking sheet. Using a wooden spoon, spread the mixture into a thin sheet, distributing the nuts evenly. Let cool completely.
   
   Break into irregular pieces. Store in an airtight container at room temperature for up to 1 week.
   
   Makes about 3/4 lb. candy.