Ingredients for - Salted Caramel Nut Brittle

1. Reynolds Wrap® Non Stick Aluminum Foil
2. Butter 1 cup
3. Sugar 1 cup
4. Water 3 tablespoons
5. Light-color corn syrup 1 tablespoon
6. Lightly salted roasted cashews, coarsely chopped ⅓ cup
7. Almonds, toasted and coarsely chopped ⅓ cup
8. Roasted and salted pumpkin seeds ¼ cup
9. Sesame seeds, toasted 2 tablespoons

How to cook deliciously - Salted Caramel Nut Brittle

1 . Stage

Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.

2 . Stage

Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.

3 . Stage

Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.

4 . Stage

Set baking pan on a wire rack. Cool completely and break into large pieces to serve.