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Butter-Nut Brittle
 DVO Recipe Center
Makes: 1 pan



from Jean Price

2 cups sugar
1 cup light corn syrup
1 cup water
3 cup unsalted dry roasted mixed nuts
2 tablespoons butter or margarine
2 teaspoons vanilla
2 teaspoons baking soda

Mix sugar, syrup and water in a large heavy saucepan. Cover and heat to boiling. Uncover and cook rapidly to 236° F. on candy thermometer (soft ball stage). Stir in nuts slowly, keeping mixture bubbling.

Cook rapidly, stirring constantly, to 280 F. (hard ball stage). Stir in butter continue cooking to 300° F. (a teaspoon of syrup dropped in cold water will separate into hard and brittle threads). Remove from heat. Stir in vanilla: sprinkle soda over top quickly, then stir vigorously about 15 seconds or until mixture is puffy. Pour at once into greased baking pan (15x10x1"). Cool completely.

Break into bite size pieces.
Store in a container that has a tight fitting lid. Can be made weeks ahead of the holidays.




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