Recipe courtesy of Kelsey Nixon
Print
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • Block of Himalayan sea salt
  • Nonstick cooking spray 
  • 1 cup sugar 
  • 2 tablespoons light corn syrup 
  • 1/8 teaspoon baking soda 
  • 1/2 cup cashews, coarsely chopped 

Directions

Place the salt block in the refrigerator and chill for at least an hour. Once the block is totally cold, spray it with nonstick cooking spray and set it aside as you make your caramel.

Place the sugar in a medium saucepot and set over medium-high heat. Let the sugar melt completely and become a deep amber color, 8 to 10 minutes.

Once the sugar is caramel in color, add in the corn syrup and baking soda. At this point, the mixture will bubble up the sides of the pot, so use caution and keep stirring. Immediately add the nuts and then pour the mixture onto the salt block. Let it cool and set completely.

Once cool, the brittle can be lifted with a spatula and broken into pieces.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Almost-Instant Banana-and-Peanut-Butter Ice Cream with Cashew-Nut Brittle

Recipe courtesy of Sarah Graham

So Much Pretty Food Here