Nut Brittles

Recipe Categories : | Mexican | Pecans | Peanuts | Confectionery | MAIN INDEX |

Makes : 1½ lb

Ingredients :

• 2 cups sugar
• 1 cup light corn syrup
• 2 tbsp butter
• ¼ tspn salt
• ¼ cup water
• 1½ cups pecans, unsalted roasted pumpkin seeds, or salted roasted peanuts
• ½ tspn baking soda

Preparation and Cooking Instructions :

1. Combine the sugar, corn syrup, butter, salt, and water in a large nonreactive pot. Bring to a boil. Whisk to dissolved the sugar, reduce the heat, and cook gently until the mixture reaches the soft ball stage ( 234 to 240ºF on a candy thermometer), about 20 minutes. Stir in the nuts and simmer until the hard crack stage (290 to 300ºF), about 15 minutes. Add the baking soda and whisk briefly until the bubbling stops and the mixture settles. Set aside.
2. Grease a 16" length of heavy-duty aluminum foil with butter. Pour the candy mixture onto the foil and spread ¼" thick with a wooden spoon. Let set for at least 20 minutes, then break into pieces. The brittle can be stored in an airtight container to room temperature for up to several weeks.
3. Cooks note : If you don't have a candy thermometer, you can gauge the soft ball stage by drizzling a few drops of the candy mixture into a cup of cool water. If it forms strings that you can easily prod into a ball, it's at the soft ball stage. If it splays out and disintegrates in the water, it's not cooked enough. If it tightly balls up and sinks,you've overdone it.