Salted Caramel Brittle
Just realized that I forgot to post a new recipe yesterday! Sorry that you had to rely on Chef Boy-ar-dee…LOL. Anyways, here is another KISS recipe which we discovered has other interesting uses…don’t skip the salt!!!
Once it is made, try mixing it in with homemade ice cream OR just drizzle the fine chunks on some good ole Laura Secord or Haagen Dazs or Ben and Jerry’s vanilla, depending on where you live. I also used it on frosting for cupcakes (otherwise known as icing), using the same crumbles. I had hoped it would be great on my recent recipe for Bacon and Maple Syrup cupcakes, but that recipe was sooooo disappointing. I will let you know when I have perfected it!!! Of course, the brittle is just great by itself…
I suggest keeping it in the fridge during these warm summer months.
So, here it is…
Salted Caramel Nut Brittle
A variation on the classic peanut version, a touch of salt makes this brittle dangerously addictive.
(Makes about 1 pound)
2 cups granulated sugar
1 cup water
1 cup toasted hazelnuts, walnuts, almonds, pecans or pumpkin seeds (or a combination) coarsely chopped
1 teaspoon sea salt
Line a baking sheet with parchment paper and set aside.
Place sugar and water in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
Immediately remove from heat and quickly stir in nuts and salt. (I actually just sprinkled the salt over before it hardened). Pour onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces.