Cottage Brittle Recipe
Ingredients
| Blanched almonds | 3/4 Cup (16 tbs) | |
| Filberts | 3/4 Cup (16 tbs) | |
| Pecans | 3/4 Cup (16 tbs), broken | |
| Walnuts | 3/4 Cup (16 tbs) | |
| Sugar | 11/2 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Orange | 1 Teaspoon |
Directions
Place all of the nuts in an 8x8x2 inch baking pan.
Toast nuts in a 325° oven for 15 minutes, stirring twice.
Butter a baking sheet; set aside.
Butter a heavy 3 quart saucepan.
In the saucepan stir together the sugar, corn syrup, and butter or margarine.
Cook over medium heat to boiling, stirring constantly with a wooden spoon.
Clip a candy thermometer to the side of the pan.
Cook over medium heat, without stirring, till mixture reaches 290° (soft crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat; remove thermometer.
Stir in the vanilla and orange extract.
Stir in the warm nuts.
Immediately turn candy mixture out onto a buttered baking sheet; spread evenly.
Cool completely.
Break the brittle into pieces.
Store in a tightly covered container at room temperature.
Toast nuts in a 325° oven for 15 minutes, stirring twice.
Butter a baking sheet; set aside.
Butter a heavy 3 quart saucepan.
In the saucepan stir together the sugar, corn syrup, and butter or margarine.
Cook over medium heat to boiling, stirring constantly with a wooden spoon.
Clip a candy thermometer to the side of the pan.
Cook over medium heat, without stirring, till mixture reaches 290° (soft crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat; remove thermometer.
Stir in the vanilla and orange extract.
Stir in the warm nuts.
Immediately turn candy mixture out onto a buttered baking sheet; spread evenly.
Cool completely.
Break the brittle into pieces.
Store in a tightly covered container at room temperature.
Chef
