| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Light corn syrup |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Margarine or butter; (1/4 stick) |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
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
1. 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.
2. 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.
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 recipelu-digest Volume 01 Number 330 by ctlindab@mail1.nai.net on
Nov 30, 1997
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