Wicked Brittle

• 1 cup dry roasted macadamia nuts, cut/crushed into pieces
• 1 cup raw pepitas
• 1/4 cup black sesame seeds
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons Ras el Hanout
• 6 tablespoons unsalted butter
• 1 1/2 cups sugar
• 3/4 cup macadamia nut honey (or another amber colored, robust flavored honey)
• 1/2 cup water
• Fleur de sel for sprinkling

1. Spray a large rimmed baking sheet with non-stick spray. If you have an offset spatula, spray that too (if not, the silicone spatula you use later will work).
2. Combine macadamia nuts, pepitas, and black sesame seeds in a bowl, stirring to mix. Spread mixture onto prepared baking sheet, leaving a one-inch border around the entire pan. Set aside.
3. In a small bowl, combine baking soda, salt, and Ras el Hanout. Stir to combine. Set aside.
4. In a medium saucepan, combine butter, sugar, honey, and water. Slowly bring mixture to a simmer, stirring to dissolve sugar. Once mixture comes to a boil, continue simmering mixture undisturbed, until a candy thermometer indicates it has reached "hard crack" stage, about 300u0b0F. Remove pan from heat, and add black sesame seeds, stirring to mix. Carefully add baking soda-salt-Ras el Hanout mixture, stirring to mix. You will notice that mixture will lighten in color and the texture will become foamy.
5. Pour candy over nuts on prepared baking sheet, using an offset spatula or silicone spatula to spread as evenly as possible.
6. Allow brittle to cool completely before cracking off a piece to eat. Store brittle in an airtight container between pieces of parchment to prevent sticking; if you share with your friends it won't last long!

nuts, pepitas, black sesame seeds, baking soda, salt, hanout, unsalted butter, sugar, macadamia nut honey, water, sprinkling

Taken from food52.com/recipes/7152-wicked-brittle (may not work)