Thoughtsthatgothroughmybrain

This is a recipe I got out of the “Better Homes & Gardens” cookbook.

 **(See notes at the bottom of the recipe).

I use Peanuts but you can use cashews, pecans, hazelnuts or fancy mixed nuts.

2  Cups sugar

1  Cup  light corn syrup

¼ Cup butter

½ Cup water

2½ Cups raw peanuts or coarsely chopped nuts

1½ tsp. Baking Soda, sifted (very fine)

1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3 quart saucepan.

 In a pan combine 2 cups sugar, 1 cup corn syrup, ¼ cup butter and ½ water. 

Cook and stir over medium-high heat till mixture boils.

Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring occasionally, until the thermometer reaches 275°, soft-crack stage.

Stir in 2½ nuts; continue cooking over medium-low heat, stirring frequently, until thermometer reaches 295°, hard-crack stage (about 15-20 minutes more).

2. Remove pan from heat; remove candy thermometer. Quickly sprinkle 1½ tsp. baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Coll completely; break into pieces. Store in tightly covered container.  Makes 2¼ pounds.

**Make sure bulb of thermometer is completely in liquid. (Not touching the bottom, though).

**When you sprinkle the baking soda, stir constantly as you sprinkle baking soda over candy mix. The candy will foam as the soda reacts chemically. This makes the brittle porous.