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Paula's Nutty Brittle

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Description Edit

From Savannah's Candy Man Recipe courtesy Paula Deen, 2007

Ingredients Edit

Directions Edit

  1. In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved.
  2. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290°F).
  3. Add nuts and butter and cook to 300°F stirring all the time to keep the nuts from burning.
  4. Pull off heat at 300°F and stir in baking soda while beating to a froth for 30 seconds.
  5. Pour at once on to 4 well buttered 15½ by 10 by 1-inch pans.
  6. Spread with a spatula as thin as possible.
  7. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
  8. This brittle has a great shelf life, if kept in air tight zip locks or containers, it will keep for 2 months.

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