Salted Caramel Brittle – GFCFSF
January 25, 2015
Salted Caramel Brittle - GFCFSF
Cooks Note: If you only buy raw nuts like me, you will want to roast the cashews separately as they need more time than the other nuts.
1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds, and whole walnut halves (4 cups total) (or whatever nuts you prefer)
1-1/2 cups sugar
1/4 cup water
2 teaspoons pure GF extract
3 teaspoons kosher salt
Preheat the oven to 350 degrees. Combine the nuts on a sheet pan, spread them out, and roast them for 10 minutes, until they are lightly browned. Set aside to cool.
After the nuts are cool, place the sugar and 1/4 cup of water in a medium pan and whisk until all of the sugar is moistened. Cook over medium-high heat until the sugar melts. From this point on, don’t stir the caramel, only swirl the pan! The mixture will dry out and look like crackle. Don't panic, it will melt again. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. DO NOT BURN the sauce and be careful, the caramel is HOT.
Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. When they’re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.