A final selection from NPR's Kitchen Window holiday candy column.
Salted Caramel Nut Brittle
2 cups granulated sugar
1 cup water
1 cup toasted hazelnuts, walnuts, almonds or pumpkin seeds (or a combination) coarsely chopped
1 teaspoon sea salt
Line a baking sheet with parchment paper and set aside.
Place sugar and water in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
Immediately remove from heat and quickly stir in nuts and salt. Pour onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces.
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