Pine Nut Brittle

• 2 cups granulated sugar
• 1/4 cup water
• 4 tablespoons ( 1/2 stick/2 ounces) unsalted butter
• 4 tablespoons light corn syrup
• 2 teaspoons kosher salt
• 2 cups pine nuts

1. Line a 13-by-9 inch jelly-roll pan with parchment or wax paper, then lightly grease the paper with nonstick cooking spray or butter.
2. In a large, heavy-bottomed saucepan, stir the sugar and water together.
3. Add the butter and corn syrup and clip a candy thermometer to the side of the pan.
4. Place the pan over medium-high heat and bring the mixture a boil.
5. Turn up the heat to high and continue to cook until the mixture turns deep golden brown and registers 350F on the candy thermometer.
6. Immediately turn off the heat and very carefully remove the candy thermometer.
7. Stir in the salt with a large wooden spoon, a slotted metal spoon, or a heatproof spatula, then stir in the pine nuts.
8. Make sure the caramel coats all the nuts.
9. Turn the mixture out onto the jelly-roll pan, and using a spatula, spread it toward the sides of the pan so the nuts are in a single layer.
10. Let the brittle cool completely before breaking it into pieces and storing in an airtight plastic container.
11. Keep in a cool, dry place for up to 2 weeks.

sugar, water, unsalted butter, light corn syrup, kosher salt, nuts

Taken from www.cookstr.com/recipes/pine-nut-brittle (may not work)