Assorted Nut Brittle
  • 1 1/2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup brown sugar, packed
  • 1/2 cup water
  • 2 cups salted roasted nuts (peanuts, almonds,
  • cashews or mixed)
  • 1/3 cup butter, cut 1/2 inch pieces
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  1. Lightly butter 2 baking sheets. In a saucepan over medium high heat, stir in the sugar, corn syrup, brown sugar and the water until the sugars are fully dissolved. To remove sugar crystals, wash down the sides of the pan with a pastry brush dipped in hot water and shaken. Place a candy thermometer into the mixture, being sure the bulb is covered with the syrup but not touching the bottom of the pan. Cook until the temperature reaches 300 degrees or a small amount of syrup droped in cold water forms hard brittle threads that break. Reduce the heat to medium and stir in the nuts. Cook, stirring until the mixture is foamy and deep golden brown. Remove from the heat and stir in the butter until melted. Immediately stir in the baking soda and vanilla. Pour equal amounts of the mixture onto the baking sheets without scraping the sides of the pan. With 2 forks, gently lift and stretch to the desired thinness. When completely cool, break in to pieces