How to make it

  • Prep does not include cooling of recipe
  • In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil.
  • Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes.
  • Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
  • Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet.
  • Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer.
  • Sprinkle with salt. Let cool completely, about 30 minutes.
  • Break the brittle into large shards.
  • Make Ahead The brittle can be stored in an airtight container at room temperature for up to 1 month

Reviews & Comments 4

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    " It was excellent "
    ayngelwing ate it and said...
    mmmmmmmmmmm can't wait to try this!
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    " It was excellent "
    flipflop ate it and said...
    This is one of my husband's favorites, but it has gotten expensive to buy. I will try this, it sounds great!
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    " It was excellent "
    herby ate it and said...
    we usually buy the packaged kind but this sounds great!
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  • midgelet 9 years ago
    Sorry, wrong group here!not for peanutbutter group- just the nut group ) grin )

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