Classic Mixed Nut Brittle

1.Prepare your workspace: Line a large baking sheet (about 30x40 cm) with parchment paper or a silicone baking mat. Ensure all ingredients are measured and ready, as the process moves very quickly once the sugar is caramelized.

2.In a heavy-bottomed 4-quart saucepan, combine the granulated sugar, corn syrup, and water. Stir over medium heat until the sugar is completely dissolved and the mixture is clear.

3.Insert a candy thermometer. Increase the heat to medium-high and bring the mixture to a boil without stirring. Allow the mixture to cook until it reaches 135 C (275 F), the soft-crack stage.

4.Add the mixed nuts and salt to the sugar mixture. Continue cooking, stirring constantly with a heatproof spatula, until the mixture reaches 150 C (300 F), the hard-crack stage. The caramel should be a deep, rich amber color.

5.Immediately remove the saucepan from the heat. Quickly stir in the cubed butter and vanilla extract until the butter is completely melted and incorporated.

6.Working very quickly, sprinkle the baking soda over the mixture and stir vigorously until the caramel foams up and lightens in color. This reaction creates the signature porous texture of the brittle.

7.Immediately pour the hot mixture onto the prepared baking sheet. Use the back of a heatproof spatula or spoon to quickly spread the brittle into a thin, even layer. Do not overwork it, as it will start to set quickly.

8.Allow the brittle to cool completely and harden, which will take approximately 30 to 45 minutes at room temperature.

9.Once fully cooled, lift the brittle off the baking sheet and break it into irregular, bite-sized pieces. Store the brittle in an airtight container at room temperature for up to two weeks.