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Mixed Nut Brittle
2
4
2
1
2
4
1
1
1
8
Cup Water
Cup Sugar
Cup Light corn syrup
Tablespoon Steen's 100% Pure Cane Syrup
Teaspoon Salt
Cup Assorted nuts; such as pine nuts, pecan
Pieces ; walnut pieces, sliced almonds, and peanuts
/4 Cup Unsalted butter − (1/2 stick); at room temperature
/2 Teaspoon Baking soda
7 Other Carbohydrates
Line two baking sheets with parchment or waxed paper. Combine the water and
sugar in a large nonstick heavy−bottomed sauce pan over medium−high heat.
Stir to dissolve the sugar, 4 to 5 minutes. Add the corn syrup, cane syrup,
and salt, and stir constantly and slowly with a wooden spoon until the
mixture comes to a gentle boil, about 2 minutes. Continue stirring until the
mixture reaches between 225 degrees and 230 degrees on a candy thermometer.
Add the nuts and continue stirring until the mixture reaches 290 degrees.
Remove the pan from the heat. Add the butter and baking soda and stir until
the butter is completely melted, about 1 minute. Pour the mixture onto the
baking sheets, being careful as it is very hot, and spread it evenly with a
rubber spatula. Let cool completely. Break into pieces and store in an
airtight container. Will keep for up to 2 weeks. Give the candy as gifts in
either decorative tins, boxes or wrapped in cellophane paper. This recipe
yields about 4 pounds.
Mixed Nut Brittle
415
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