Cashew Brittle with Sea Salt Recipe

Grease a baking sheet with butter, or line with a silicone mat or parchment paper. Set aside.

Combine sugar and corn syrup in a microwaveable bowl with high sides. Microwave on high for 4 minutes.

Stir in cashews, then zap in the microwave on high for 3 minutes.

Add butter and vanilla extract; microwave for 1 minute. Gently mix in baking soda.

Pour mixture onto prepared baking sheet. Sprinkle with sea salt and chili. Allow to cool and harden. Break into pieces. (Brittle will keep in an airtight jar for up to 2 weeks.)