Basic Brittle

Ingredients:
Vegetable Oil Cooking Spray
1 1/2 Cups Sugar
1/2 Cup Light Corn Sugar
Mix-ins, According to Variation 

Directions:

1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture just starts to turn golden around edge.

2. Stir in mix-ins. Cook, stirring occasionally, until mixture is pale amber, about 8 minutes. Pour onto baking sheet without spreading. Let cool. Break into pieces.

3. Brittle can be stored in an airtight container at room temperature for up to 1 week.

recipe courtesy of Martha Stewart, see variations here (Lemon and Almond Brittle, Pine Nut and Rosemary Brittle, Cashew and Cayenne Brittle, etc.)