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Butter-Nut Crunch




Source of Recipe


Family Circle Magazine


List of Ingredients




Nonstick cooking spray
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup (2 sticks) unsalted butter, cut into bits
1 1/3 cups unsalted cocktail peanuts (about 7 ounces)
1 1/3 cups whole blanched almonds (about 7 1/2 ounces)
1 1/3 cups shelled unsalted pumpkin seeds (about 6 ounces)
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda




Recipe



Pumpkin seeds add a subtle flavor to our variation on popular peanut brittle. Look for them in a health food store; go to one witha high turnover to avoid buying seeds that are less than fresh.

1. With cooking spray, coat 2 baking sheets. In heavy, large saucepan, mix sugar, corn syrup and water. Cover; heat to boiling over high heat. Add butter; stir until butter is melted.
2. Insert candy thermometer into sugar mixture. Over medium heat, cook, without stirring, 30 to 45 minutes or until mixture registers 305° on candy thermometer.
3. Gradually stir in nuts and pumpkin seeds, keeping mixture from boiling. Remove from heat; add vanilla. Sprinkle baking soda over top; beat vigorously 15 seconds, being careful not to splatter the mixture.
4. Immediately pour onto prepared baking sheets; spread out evenly with metal spatula. Let cool. Break into large pieces. Store in airtight container at room temperature for up to 6 weeks.