Cottage Brittle
Megan
Yummy variation of peanut brittle. Also taken from BH&G, December 1984
ingredients
- 3/4 cup broken pecans
- 3/4 cup walnuts
- 3/4 cup whole blanched almonds
- 3/4 cup hazelnuts
- 1 1/2 cup sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 1 tsp vanilla
- 1 tsp orange extract
directions
- 1
Place all of the nuts in an 8 x 8 x 2 inch baking pan. Toast nuts in a 325 degree oven 15 minutes stirring twice. Butter a baking sheet and set aside.
- 2
Butter a heavy 3 quart saucepan. In saucepan combine the sugar, corn syrup, and butter. Cook over medium heat to boiling, stirring constantly with a wooden spoon. Clip candy thermometer to side of pan.
- 3
Cook over medium heat, without stirring, till mixture reaches 290 degrees (soft-crack stage). Mixture should boil at moderate, steady rate over the entire surface. Remove from heat; remove thermometer. Stir in vanilla and orange extract. Stir in warm nuts. Immediately turn candy mixture out onto buttered baking sheet; spread evenly. Cool completely. Break brittle into pieces. Store in a tightly covered container at room temperature.
Source: Megan
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