Nut Brittle

I like mixed nuts in my brittle, but you can use any combination or single nut you like.  This is a great recipe to fit in with your other baking, since it doesn't require the oven or the refrigerator.  I have a large Pyrex measuring cup I use to make the brittle, since the handle stays cool enough to hold.  If you're using a bowl, make sure to use potholders and be very careful with the mixture.  

• Nonstick cooking spray
• 1 1/2 c sugar 
• 1/2 c light corn syrup 
• 3/4 tsp salt 
• 2 T butter 
• 1 1/2 c mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large 
• 1 tsp vanilla extract 
• 1/4 tsp baking soda 

Line a rimmed baking sheet with foil and spray with nonstick spray; set aside.

In a 2-quart glass measuring c, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.

Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with the prepared spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.