Salted Cashew Brittle

Preparation

1. Step 1

   Line a large rimmed baking sheet with parchment paper or a silicone mat.

2. Step 2

   In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, salt and ¾ cup water. Bring to a boil over medium-high, stirring occasionally with a heatproof utensil such as a silicone spatula or wooden spoon. After the mixture boils, continue to cook until its color is deep amber, 8 to 10 minutes. If the mixture is taking on color unevenly, gently stir until the color is uniform.

3. Step 3

   When the mixture turns deep amber, remove from heat and carefully and thoroughly stir in the baking soda; the mixture will foam and expand. Then quickly and carefully stir in the vanilla (the mixture will sputter) followed by the cashews.

4. Step 4

   Continuing to work quickly and carefully, pour the mixture onto the prepared baking sheet and use two forks to pull and spread the brittle as thinly as possible. It should nearly cover the baking sheet.

5. Step 5

   Let the brittle cool until firm, then break into pieces and store in an airtight container at room temperature.