Nutty Brittle

1. 1

   In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved.

2. 2

   Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F).

3. 3

   Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning.

4. 4

   Pull off heat at 300 degrees F and stir in baking soda while beating to froth for 30 seconds.

5. 5

   Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans.

6. 6

   Spread with a spatula as thin as possible.

7. 7

   As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

8. 8

   This brittle has a great shelf life, if kept in airtight zip locks or containers; it will keep for 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.