| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Light corn syrup |
| 1/2 |
t |
Salt |
| 2 |
T |
Margarine or butter, 1/4 |
|
|
stick |
| 2 |
t |
Vanilla extract |
| 1 |
t |
Baking soda |
| 1 |
|
6-ounce can unsalted roasted |
|
|
peanuts 1 cup |
| 1 |
|
3 1/2-ounce can sliced |
|
|
blanched almonds 1 cup |
| 1 |
|
3-ounce can pecans, 1 cup |
INSTRUCTIONS
Makes: 1 1/2 Pounds In heavy 3-quart saucepan over medium heat, heat
sugar, corn syrup, salt, and 1/2 cup water to boiling, stirring
constantly until sugar dissolves. Set candy thermometer in place and
continue cooking, stirring frequently, until temperature reaches 300
degrees F. or hard-crack stage (when small amount of mixture dropped
into very cold water separates into hard and brittle threads), about
30 minutes. 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. 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 recipelu-digest Volume 01 Number 330 by
ctlindab@mail1.nai.net on Nov 30, 1997
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