Ingredients
unsalted butter
vegetable oil
1½cupssugar
½cuplight corn syrup
1pinchsalt
2½cupsunsalted nuts
1tsppure vanilla extract
1tspbaking soda
Preparation
Brush a 9×13-inch rimmed baking sheet with butter, and oil an offset spatula; set aside.
Put the sugar, corn syrup, and salt in a medium saucepan with ¼ cup cold water. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
Cook, swirling the pan occasionally until the mixture registers 238 degrees F on a candy thermometer.
Stir in nuts, and continue to cook for 10 to 15 minutes, stirring often so that the nuts do not burn, until the mixture is medium amber in color. Carefully stir in vanilla and baking soda.
Pour onto a prepared baking sheet, and using an oiled offset spatula, quickly spread into a ½-inch-thick layer. Let cool completely.
Break brittle into pieces if desired, then serve and enjoy!
