Mixed Nut Brittle II
Nut fanciers have a lot to love about this irresistible brittle. The variety of nuts is what makes it do different. It's one of the first sweet treats to appear on my Christmas candy tray...and also the first to disappear!
1 3/4 pounds (28 servings)
1 1/2 teaspoons plus 3 tablespoons butter, divided
1 1/2 cups granulated (white) sugar
1 cup water
1 cup light corn syrup
1 (10 ounce) can mixed nuts without peanuts
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
Butter a baking sheet with 1 1/2 teaspoons of butter; set aside. In a large saucepan, combine the sugar, water and corn syrup. Cook over medium heat until a candy thermometer reads 270°F (132°C) (soft crack stage), stirring occasionally.
Add nuts; cook and stir until the mixture reaches 300°F (149°C) (hard crack stage). Remove from the heat; stir in vanilla and remaining butter. Add baking soda and stir vigorously.
Quickly pour onto prepared baking sheet. Spread with a buttered metal spatula to 1/4-inch thickness. Cool before breaking into pieces.
Preparation Time: 5 minutes
Cook Time: 30 minutes + cooling
For best results, test your candy thermometer in boiling water. If the water boils at a temperature other than 212°F (100°C), adjust the temperature accordingly prior to making caramels.
Store in an airtight container.
1 ounce equals 148 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.