2 cups sugar
1 cup light corn syrup
1 cup water
2 cups nuts
2 Tbsp. butter
2 tsp. baking soda
Use candy thermometer
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves.
Cook over medium heat to soft ball stage (234 degrees).
Add nuts at 250 degrees.
Cook to hard crack stage (290 degrees), stirring often.
Remove from heat.
Quickly, stir in butter and soda.
Beat to a froth for a few seconds.
Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans or a non-stick silicon mat, spreading with spatula.
If desired, cool slightly and pull with forks to stretch thin.
Break up when cold.
Yield: About 1-1/2 pounds of brittle
Pairs Well With
This has been in the family since before my time. Use any kind of nuts you want. I usually use a can of fancy mixed nuts.