Paula's Nutty Brittle

Paula's Nutty Brittle From Savannah's Candy Man Recipe courtesy Paula Deen, 2007 Show: Paula's Party Episode: Candy Connection

2 1/2 cups sugar 1 1/4 cups light corn syrup 1 cup water 1 tablespoon salt 1/2 cup pecans 1/2 cup cashews 1/2 cup macadamia nuts 1/2 cup almonds 4 tablespoons butter 3 teaspoons baking soda

In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 degrees F). Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to a froth for 30 seconds. Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality. 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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 * Catsrecipes Y-Group