14 Carat Pecan Cashew Brittle

Instructions

1. Prepare a baking sheet by lining it with parchment paper or greasing it lightly with butter. Set it aside for later use.

2. In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water over medium heat. Stir the mixture continuously until the sugar dissolves completely.

3. Once the sugar has dissolved, bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature and cook the mixture until it reaches 300°F (hard crack stage).

4. Carefully stir in the pecan halves, cashews, and salt into the sugar mixture. Continue cooking and stirring until the nuts are evenly coated and the mixture reaches 305°F.

5. Remove the saucepan from the heat and quickly stir in the butter and vanilla extract. Be cautious as the mixture will be extremely hot.

6. Sprinkle the baking soda over the hot mixture and stir quickly. The mixture will foam up, so make sure to mix thoroughly to incorporate the baking soda.

7. Pour the hot brittle mixture onto the prepared baking sheet, spreading it out evenly with a greased spatula. Allow it to cool and harden completely at room temperature.

8. Once the brittle has cooled and hardened, break it into bite-sized pieces using your hands or a kitchen mallet.

9. Store the 14 Carat Pecan Cashew Brittle in an airtight container at room temperature to maintain its crispness and freshness.