Butter Nut Brittle Recipe
Ingredients
| Sugar | 2 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Mixed Nuts- 3 cups, dry toasted(from 2 about- 9 -ounce jars) | ||
| Or Unsalted Roasted Mixed Nuts- 3 cups | ||
| Butter/Margarine | 2 Tablespoon | |
| Vanilla | 2 Teaspoon | |
| Baking soda | 2 Teaspoon | |
Directions
GETTING READY
1) Lightly butter a 15x10x1-inch baking pan.
2) In a large saucepan, place together sugar, corn syrup, and water
3) Put the lid on and heat the sugar to boil.
4) Remove the lid and cook on high heat to 236°F on a candy thermometer or until a teaspoonful of syrup forms a soft ball when dropped in cold water.
MAKING
5) Fold in nuts gently, boiling the mixture continuously.
6) Raise the heat, stirring continuously, until temperature rises to 280°F on candy thermometer or until a teaspoonful of syrup forms a hard ball when dropped in cold water.
7) Add the butter or margarine into the sugar mixture and continue cooking until the temperature rises to 300°F on candy thermometer or until a teaspoonful of syrup forms thin hard and brittle threads when dropped in cold water.
8) Take the pan away from heat.
FINALIZING
9) Whisk in vanilla and dredge soda on the top quickly.
10) Mix well for about 15 seconds, or until mixture puffs up.
11) Transfer into the pan immediately.
12) Allow to cool completely.
13) Crush into bite-size pieces.
SERVING
14) Place in a container that has a tight-fitting lid and store.
15) Use as desired.
1) Lightly butter a 15x10x1-inch baking pan.
2) In a large saucepan, place together sugar, corn syrup, and water
3) Put the lid on and heat the sugar to boil.
4) Remove the lid and cook on high heat to 236°F on a candy thermometer or until a teaspoonful of syrup forms a soft ball when dropped in cold water.
MAKING
5) Fold in nuts gently, boiling the mixture continuously.
6) Raise the heat, stirring continuously, until temperature rises to 280°F on candy thermometer or until a teaspoonful of syrup forms a hard ball when dropped in cold water.
7) Add the butter or margarine into the sugar mixture and continue cooking until the temperature rises to 300°F on candy thermometer or until a teaspoonful of syrup forms thin hard and brittle threads when dropped in cold water.
8) Take the pan away from heat.
FINALIZING
9) Whisk in vanilla and dredge soda on the top quickly.
10) Mix well for about 15 seconds, or until mixture puffs up.
11) Transfer into the pan immediately.
12) Allow to cool completely.
13) Crush into bite-size pieces.
SERVING
14) Place in a container that has a tight-fitting lid and store.
15) Use as desired.
Chef
