This is an adaptation of several recipes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- 12" X 17" Rimmed Sheet Pan.
Parchment Paper and a Baking Rack the same size as the Rimmed Sheet Pan.
16 TBS (2 sticks) Butter
1 C Granulated Sugar
2 tsp Vanilla
1 tsp Sea Salt
2 C Flour
3/4 C Toasted Whole Cashews
3/4 C Toasted Whole Pecans
I toast them together in a dry Cast Iron Skillet for 3 - 5 minutes, stirring constantly.
1 C Chocolate Chips. Your favorites with at least %60 Cacao. I use Ghirardelli Bittersweet Chocolate Chips.
Read the following directions before starting. These steps are important to the success of the Brittle.
In a Saucepan on Medium Heat:
Butter, until melted. Set aside to cool completely.
When the Butter has Cooled Completely, add the Sugar, Whisk just to combine and return the pan to the heat.
Heat just until the Butter begins to melt again, but not completely. Don't allow it to get too hot and never boil.
Remove from heat and Whisk constantly for 2 minutes, until the Mixture becomes Smooth and starts to Thicken.
Whisk just until combined.
Stir with a Wooden Spoon until well combined.
Combine the Nuts in a small bowl.
Fold in half of the Nut Mixture into the Dough Mixture.
Transfer the Dough to the Sheet Pan.
Spread out evenly to cover the entire Pan.
Make sure the layer is an even thickness.
Smooth the top with a Silicone Spatula or an Offset Spatula.
Sprinkle the top evenly with Chocolate Chips and remaining Nut Mixture.
Pat Gently into the Dough.
Bake 25 minutes until Golden Brown.
This step is also important so read carefully before removing the Pan from the oven.
When the Brittle is done baking , remove and allow to cool for 5 minutes.
Have a Rack lined with Parchment Paper ready.
Invert the Paper lined Rack onto the Brittle, Paper Side Down.
Flip it right side up so the Brittle is now on the Paper.
Allow it to sit until completely cooled.
Break into pieces and store in an airtight container until ready to serve.
Peace in the Kitchen!