Ingredients
Nonstick Veg spray
2 cup sugar
1/4 cup water
1/4 cup (1/2 stick) unsalted butter, cubed
1/4 cup light corn syrup
1 tsp coarse kosher salt
1 cup pine nut(about 4 oz)
1 cup sliced almonds (about 3 1/2 oz)
Preparation
Line rimmed baking sheet with parchment paper and coat with nonstick spray. Mix sugar and water in heavy large suacepan. Add butter and corn syrup. Stir over med heat until sygar desolves and butter melts. Attach candy thermometer to pan side. Increase heat; cook without stirring until mixture is deep golden brown, bubbling thickly, and thermometer registers 350, about 8 minutes. Remove from heat. Remove thermometer. Using a large wooden spoon stir in salt and then all the nuts. Turn mixture out into prepared sheet. Using large offset spatula, spread to 1/4 inch thickness. Cool completely. Break into pieces of desired size.
Can be made 2 weeks ahead. Store airtight at room temperature.
