|Chocolate Covered-Mixed Nut Brittle|
For the Brittle:
2 Sticks of Unsalted Butter
2/3C Light Corn Syrup
1t Baking Soda
Pinch of Cinnamon
¼C Cashews, Pecans, Peanuts, Almonds, & Walnuts (each)
2C Semi-Sweet Chocolate Chips, Melted
Fleur de Sel, For Sprinkling
Directions:1. To Make the Mixed-Nut Brittle Crumble: In a large saucepan, combine the sugar, water, butter, and corn syrup and bring it to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is a light brown color and registers to 300 degrees on a candy thermometer, about 10 minutes. Remove from the heat and carefully stir in the baking soda and a pinch of cinnamon. The mixture will bubble. Stir in the nuts, and then immediately scrape the brittle onto two large rimmed, non-stick baking sheets. Using the back of a spoon, spread the brittle into a thin, even layer on each pan. Sprinkle the brittle with some fleur de sel let it cool completely, about 30 minutes.
2. Covering the Brittle: Spread the melted semi-sweet chocolate on top of the brittle in a smooth even layer. Sprinkle some more fleur de sel on top of the chocolate and let the chocolate slightly cool by placing in the refrigerator to chill. Break the brittle into large shards.
3. Keep cold in the refrigerator until ready to serve.