Mixed Nut Brittle

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2 cups sugar
¼ cup water
¼ cup unsalted margarine
¼ cup light corn syrup
1 teaspoon coarse kosher salt
1 cup pine nuts
1 cup sliced almonds

Line rimmed baking sheet with parchment paper and coat with nonstick spray.

Mix sugar and corn syrup in large heavy saucepan. Add margarine and corn syrup. Stir over medium heat until sugar dissolves and margarine melts. Attach a candy thermometer to pan side. Increase heat, and cook without stirring until mixture is deep golden brown, bubbling thickly and thermometer registers 350 degrees, about 8 minutes. Remove from heat. Remove thermometer. Using large wooden spoon, stir in salt and then all nuts.

Turn mixture out onto the prepared sheet. Using large offset spatula, spread to ¼ inch thickness. Cool completely. Break into pieces of desired size. Can be made 2 weeks ahead and store in airtight container at room temperature.

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