White Chocolate Brittle

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper or a silicone mat.

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2. 2

   In a medium saucepan, combine the sugar, corn syrup, and 150ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

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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 190°C (375°F) on a candy thermometer.

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4. 4

   Remove the saucepan from the heat and carefully add the white chocolate chips. Let it sit for 1-2 minutes, then stir until the chocolate is melted and the mixture is smooth.

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5. 5

   Add the butter, salt, baking soda, and vanilla extract to the saucepan. Stir until the butter is melted and the mixture is smooth.

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6. 6

   If using nuts, stir them in at this point. If using chocolate, stir it in after the mixture has cooled slightly.

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7. 7

   Pour the mixture onto the prepared baking sheet and spread it into a thin layer. Let it cool and set at room temperature for at least 30 minutes.

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8. 8

   Once the brittle has set, use a sharp knife or cookie cutter to break it into desired shapes.

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9. 9

   Store the brittle in an airtight container at room temperature for up to 2 weeks.

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