Macadamia Almond Brittle

1. 1

   Combine sugar and corn syrup in a 1 1/2-quart microwave-safe bowl.

2. 2

   Microwave on High for 5 minutes.

3. 3

   Stir in nuts.

4. 4

   Microwave on High for 4 to 5 minutes or until a candy thermometer reads 300u00b0 (hard crack stage).

5. 5

   Quickly stir in butter, vanilla and baking soda until mixture is light and foamy.

6. 6

   When bubbles subside, pour onto a greased cookie sheet, spreading as thinly as possible with a metal spatula.

7. 7

   Cool completely; break into pieces.

8. 8

   Store in an airtight container with waxed paper between layers.

9. 9

   Yields about 1 pound.

No additional tips available.