Salted Caramel Brittle

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: To ensure easy removal, make sure the parchment paper is securely attached.

2. 2

   Combine the butter, light brown sugar, granulated sugar, sea salt, and baking soda in a saucepan. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Don't skip this step, as it's crucial for creating the caramelized sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 140°C on a candy thermometer.

   Tip: Be patient, as this step can take up to 10 minutes.

4. 4

   Remove the saucepan from the heat and carefully pour in the unsalted milk. The mixture will bubble and steam vigorously, so be cautious.

   Tip: Don't worry if the mixture appears too thin – it will thicken as it cools.

5. 5

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 115°C on a candy thermometer.

   Tip: This is the caramelization point, so don't let it exceed this temperature.

6. 6

   Remove the saucepan from the heat and carefully pour in the salted caramel sauce. The mixture will bubble and steam again, so be cautious.

   Tip: Don't worry if the mixture appears too thin – it will thicken as it cools.

7. 7

   Pour the hot sugar mixture onto the prepared baking sheet and spread it into a thin, even layer.

   Tip: Use a spatula or spoon to spread the mixture evenly, as this will help create a smooth, brittle texture.

8. 8

   Sprinkle the flaky sea salt over the hot sugar mixture and use a spatula or spoon to spread it evenly.

   Tip: This will add a touch of salty goodness to your brittle.

9. 9

   Allow the brittle to cool and set at room temperature for at least 30 minutes.

   Tip: Don't try to break it yet – it needs to set completely.

10. 10

    Break the brittle into pieces and serve.

    Tip: You can store the brittle in an airtight container at room temperature for up to 5 days.