Mixed Nut Brittle

(Cookie sheets sprayed lightly with PAM. I wipe them lightly with a napkin. )

Combine the above ingredients in a large heavy-bottomed pan, stirring until butter is melted and all ingredients are incorporated. Stir until mixture boils over medium-high heat. Cook to 290-300° (290° is the minimum, 300° the maximum) stirring occasionally. The almonds will burn if just left constantly on the bottom of the pan. You have to use a candy thermometer. It needs to reach hard crack. You must watch and stir frequently at the end because it can shoot up 10° in a hurry and burn the entire thing.

Turn off heat. Quickly stir in 1 teaspoon baking soda. Stir well to get rid of any clumps. Quickly pour in 2 cups raw mixed nuts. Stir and pour onto one very large or two smaller cookie sheets, pressing the mixture out flat so that it is one nut deep. Be careful, the mixture is extremely hot.

Cool. Break into pieces. Store in airtight container or freezer ziploc bags.

(I use a mixture of pecans, brazil nuts, hazelnuts, macadamia nuts and cashews. I buy a bag of each at Trader Joe’s , but they also sell a bag of raw mixed nuts there that works very well. This recipe has already been doubled.)