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2 1/3 cups sugar 2 cups high quality butter 1/4 cup water plus plus 2 tablespoons 2 tablespoons light corn syrup 1 1/2 cups of chopped nuts or caramelized cocoa nibs1 cup chopped chocolate
30 minutes prep - 40 minutes to cook - 3 hours to cool or refrigerate. equipment: baking pans - silpat baking sheet or parchment paper instructions: #1: Butter sheet pans (2 15x10x1) or use silpats or parchment paper. #2: In a heavy sauce pan combine all the ingredients except for the chocolate and nuts. Over medium heat stir constantly to melt the butter and combine. #3: Reduce the heat to low and cook for 25 to 40 minutes, stirring off and on until the candy thermometer or instant read reaches 290 to 300 degrees F. Or you can drop a small amount in cold water and it should form hard brittle strands. #4: Stir in 1 cup of the nuts. #5: Pour the mixture onto the two sheet pans equally and spread with a wide spatula. #6: Sprinkle the chocolate chips over and let melt for about 5 minutes. #7: Spread the chocolate evenly out and sprinkle with the nuts. #8: Cool for at least 3 hours and break into pieces. Alternatively you can score the brittle before it cools to break into more consistent pieces.