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Nut Brittle




Source of Recipe


Angela Lowry


Recipe Introduction


Makes 2 1/2 to 3 pounds.



List of Ingredients




3 cups sugar
1 cup white corn syrup, or sugar cane syrup
1/2 cup water
3 cups nuts, raw peanuts, pecan pieces, almond pieces,
walnut, pine nuts, even soy nuts
1 tablespoon GFCG margarine
1 teaspoon salt
2 tablespoons aluminum free baking soda

Recipe



Grease 2 long pieces of foil and have them ready on the counter top.

Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add nuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and nuts will "pop" because they have roasted.

Remove from heat and add the margarine, salt, and soda, stirring well. Candy will "puff up". Pour candy on
pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough.

Cool and break into pieces.

Use a candy thermometer for perfect brittle!