Total Calories: 2,600
Butter two baking sheets. In a large heavy saucepan, mix sugar, corn syrup and water. Cook and stir constantly over medium heat until sugar is dissolved. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Cook and stir occasionally until temperature reaches 240° or until a small amount of mixture dropped in cold water forms a soft ball that flattens when removed from water.
Stir in nuts and continue to cook, stirring occasionally, until temperature reaches 300° or until a small amount of mixture dropped in cold water forms a hard, brittle thread that breaks. Mixture will be golden brown. Watch carefully to avoid burning. Remove from heat.
Stir in butter or margarine and baking soda, blending well. Mixture will foam. Immediately pour onto baking sheets. Cool for 1 minute, then gently stretch candy with two forks to desired thinness. When cooled, crack into pieces.
This Nut Brittle recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
