Almond, Cashew & Pecan Cinnamon Brittle
2 cups sugar
1 cup light corn syrup
2 tablespoons unsalted butter
2 cups nuts (Maple & Cinnamon or Maple & Fragrant Ginger)
1/2 cup water
1/4 teaspoon cream of tartar
2 teaspoons cinnamon
1 teaspoon baking soda
Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches.
In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored. Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, nuts, and baking soda.
Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don't spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. Using your hands, break the brittle into pieces. Store in an airtight container.
Yield: 1 sheet Prep Time: 10 minutes Cook Time: 55 minutes