Chocolate Nut Brittle Recipe: Without Corn, if Desired

Ingredients:

• 3/4 cup granulated sugar
• 12 Tablespoons (1 1/2 sticks) unsalted butter, cut into 8 pieces
• 2 Tablespoons water
• 1 Tablespoon light corn syrup (or brown rice syrup or Lyle's Golden Syrup)
• 1/4 teaspoon fine sea salt (optional)
• 2 cups chopped nuts
• 1 teaspoon spices: cinnamon, chili powder, cardamon, or 1/4 teaspoon cayenne (optional)
• 1 cup gluten-free (Nestle or Ghirardelli) morsels (or your favorite GF chocolate (Dagoba), chopped)

Instructions:

1. If using a spice, toss them with the nuts. Prepare a a double boiler or a heat-proof bowl over a pan of water, place chocolate in the bowl, and set it side.
2. To a non-stick frying pan, over medium-high heat, add butter, sugar, water, and syrup, stirring until butter melts. Cook for about 5 minutes or until amber/caramel in color.
3. While the sugar mixture is cooking place the chocolate pan over high heat and bring to a boil. Then reduce heat to low and do not stir the chocolate.
4. Once the sugar mixture is done, transfer it to the baking sheet and quickly distribute evenly using a wooden spoon.
5. Immediately top the brittle with nuts and pat them into the mixture. (Do not allow the sugar mixture to set before adding nuts.) In addition, be careful not to burn your hands on the sugar mixture.) Remove any loose nuts.
6. Increase the chocolate to medium heat, and stir until fully melted. Drizzle the top of the nut brittle with melted chocolate at any point, while the brittle is hot, warm, or cool. You may smooth the chocolate over the entire brittle, if desired, using a butter knife or frosting spatula.
7. Place the brittle in the refrigerator to speed up cooling. Then allow to finish cooling at room temperature. Once cool, break the nut brittle into pieces or cut with a sharp knife by forcing down on the blade.
8. Store in a zipper storage bag with a paper towel to absorb moisture, at room temperature.

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