Ingredients
12 to 16 pieces

• 1 cup (250 ml) PRESTIGE maple syrup
• 1 cup (200 g) sugar
• 2 tbsp unsalted butter
• 1 pinch of salt
• 1/4 tsp baking soda
• 2 to 3 tbsp PRESTIGE caramel, slightly warmed
• Fleur de sel, to taste

Preparation

1. Line a baking sheet or shallow pan with parchment paper.
2. In a saucepan, combine the PRESTIGE maple syrup, sugar, butter and salt. Bring to a boil over medium heat without stirring too much.
3. Cook until a candy thermometer reaches 298 to 302°F (148 to 150°C). Keep a close eye on it toward the end, as the temperature rises quickly.
4. Remove from the heat and immediately stir in the baking soda. Mix quickly. The mixture will foam slightly.
5. Retirer du feu et incorporer immédiatement le bicarbonate de soude. Mélanger rapidement. Le mélange moussera légèrement.
6. Immediately pour onto the parchment paper and quickly spread into a thin layer.
7. While the brittle is still warm, drizzle a small amount of PRESTIGE caramel over the top. Keep it light so the brittle stays nice and crisp.
8. Sprinkle with fleur de sel to taste.
9. Let cool completely, then break into irregular pieces.