Chock Full of Nuts Brittle
Adriana directions
- 1
In a large saucepan, combine butter, granulated sugar and corn syrup. Cook and stir with a wooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.
- 2
Add nuts and increase heat to medium-high. Cook, uncovered, stirring constantly until nuts are lightly browned and syrup is a warm golden color, about 5 minutes.
- 3
Pour mixture onto a foil-lined and lightly buttered baking sheet, spreading as thinly as possible. Cool until hard. Peel candy from foil and break into pieces.
- 4
Variations:
- 5
* Substitute 2 cups roasted, salted cashews or mixed nuts for peanuts.
- 6
* Sprinkle hot brittle with 3/4 cup milk chocolate chips. When melted, spread over candy. Sprinkle with additional chopped nuts, if desired.
notes
Brittle can be stored, tightly covered, at room temperature for up to 5 days.
Source: Adriana
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