Recipe - Gold-Rush Nut Brittle

1 One half cup Sugar
1 cup Light corn syrup
One half teaspoon Salt
2 tablespoon Margarine or butter; (1/4
stick)
2 teaspoon Vanilla extract
1 teaspoon Baking soda
1 6ounce can unsalted roasted
peanuts; (1 cup)
1 3 1/2ounce can cut or sliced up
blanched almonds; (1 cup)
1 3ounce can pecans; (1 cup)

Makes: 1 One half Pounds

1. In heavy 3quart saucepan over medium heat, heat sugar, corn syrup,
salt, and One half cup water to boiling, stirring constantly until sugar
dissolves.

2. Set candy thermometer in place and continue cooking, stirring
frequently, until temperature reaches 300 degrees F. or hardcrack stage
(when small amount of mixture dropped into very cold water separates into
hard and brittle threads), about 30 minutes.

3. Remove saucepan from heat; stir in margarine or butter, vanilla extract,
baking soda, and nuts. Immediately pour onto ungreased large cookie sheet.
With 2 forks, quickly lift and stretch nut mixture into about 14" by 12"
rectangle.

4. Cool brittle completely on cookie sheet on wire rack. With hands, break
brittle into small pieces. Store in tightly covered container.

Recipe by: GOOD HOUSEKEEPING 1995

Posted to recipeludigest Volume 01 Number 330 by ctlindab@mail1.nai.net on
Nov 30, 1997