MIXED-NUT BRITTLE The addition of mixed nuts results in a cosmopolitan twist on an old favorite. Substitute any of your favorite nuts for those included here. 1/4 cup blanched almonds 1/4 cup hazelnuts 1/4 cup halved roasted macademia nuts 1/4 cup shelled pistachio nuts 1/4 cup cashews 1 1/2 tablespoons unsalted butter 1/4 teaspoon salt 1 cup sugar 1/3 cup water Preheat an oven to 350°F. Spread the almonds and hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, about 10 minutes. Remove from the oven.

Generously butter a baking sheet. In a bowl, stir together the almonds, hazelnuts, macademias, pistachios, cashews, butter, and salt. Set aside. In a heavy 2-qt saucepan over low heat, combine the sugar and water. Stir constantly until the sugar dissolves. Using a pastry brush dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to high and bring the mixture to a rolling boil. Continue to boil, swirling the pan occasionally but without stirring, until the mixture turns a deep amber, about 8 minutes.

Add the nut mixture to the pan and stir until coated with the syrup. Immediately pour onto the prepared baking sheet. Using a wooden spoon, spread the mixture into a thin sheet, distributing the nuts evenly. Let cool completely.
Break into irregular pieces. Store in an airtight container at room temperature for up to 1 week.

Makes about 3/4 lb (375 g) candy.

[After Dinner, Williams-Sonoma Lifestyles Series]