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Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City’s Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I’d start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."

Total time

20 minutes, plus cooling

Servings

2 pounds

Ingredients

2 cups sugar1/2 cup water1 stick unsalted butter1/3 cup light corn syrup1/2 teaspoon baking soda12 ounces roasted salted peanuts, cashews, pistachios and/or pecansFleur de sel or crushed Maldon sea salt

Directions

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.

Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.

Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

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