This is old fashioned brittle, add any nut you want.

Use a heavy bottom pan.
Add 2 cups sugar
1/2 cup corn syrup-white
1/2 t. salt
1 cup water
The only time you stir is when you add to pan. 
Cook on Medium high heat, after it is boiling do not stir.
Boil for 15-20 minutes until it gets an amber color-you will just start to smell like it is beginning to scald. 
I will usually pick up pan a swirl a couple of times to see the color on the bottom of the pan. Carefully!

The next step is quick.......... have everything measured out and prepared.
The nuts, any kind, I really like cashews with this and it seems to be the most requested by friends and family.
I use about 1-1/2 cup of nuts. I break them up a bit.
2T. of butter(do not use margarine)
1/2t. of baking soda
1T of vanilla bean paste.

Also have a pan prepped to pour the hot mixture onto it.  I use a cookie sheet with high edges, and one of those silicone baking sheets-spray with non stick to prepare.   (you can use tin foil but make sure to spray really well)
Find a good heat resistant rubber spacala and spray with the non stick too, you will need this to spread out the brittle after you pour onto the pan.

Meanwhile, you can see the bubbles appear heavier and more condensed.  This is good, DON'T walk away from the pan at this point.  The color appears the last 1-3 minutes of the boil.  See how dense the bubble are, this is why I swirl it a little.

I would loved to have a picture of all the ingredients being stirred but it happens in about 20 seconds before it begins to stiffen.  All the items that you have prepared are stirred in quick and spread on the pan. 
Let sit for 15-30 minutes and break into pieces and enjoy.

As you can see this batch was Cashew Brittle.

I never thought making marshmallows would be a big deal.  I figured they would taste about the same and it wouldn't be worth spending the time to make them.  I was wrong.  They do taste better!  And you can flavor them as much or as little as you like, but there is a warning.  Most of the receipes out there say to change the flavorings if you want with no real variable involved.  Peppermint is not your friend.  Use a couple drops or you will be eating toothpaste, not marshmellows.

Adapted from: Martha Stewart

 Ingredients 
 
 
Nonstick cooking spray


3 packages unflavored gelatin


1/2 cup cold water


2 cups granulated sugar


2/3 cup light corn syrup 


 1-2 teaspoons vanilla bean paste 


 Powdered sugar, sifted, for coating


Directions 
 
 
Lightly spray a 9-by-9-inch baking pan with cooking spray. Dust with powdered sugar-very thick

In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand while you are preparing everything else. In a medium saucepan- with a thick bottom if possible, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. mix for 10-12 minutes.


Add vanilla bean paste (or other flavorings- remember if you are using peppermint only a couple of drops); mix until well combined. Spray a rubber spatula with cooking spray. Spread mixture evenly  into pan using prepared spatula. Let stand  for 2 hours.

I then dust powered sugar on a cutting board and flip the marshmallows out onto the board.
 
Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place  powdered sugar in a large bowl. Working in batches, add marshmallows to  bowl and toss to coat.