You are here

Cottage Brittle's picture
  Whole blanched almonds 3⁄4 Cup (12 tbs)
  Filberts 3⁄4 Cup (12 tbs)
  Broken pecans 3⁄4 Cup (12 tbs)
  Walnuts 3⁄4 Cup (12 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Orange extract 1 Teaspoon

Place all of the nuts in an 8x8x2 inch baking pan.
Toast nuts in a 325° oven for 15 minutes, stirring twice.
Butter a baking sheet; set aside.
Butter a heavy 3 quart saucepan.
In the saucepan stir together the sugar, corn syrup, and butter or margarine.
Cook over medium heat to boiling, stirring constantly with a wooden spoon.
Clip a candy thermometer to the side of the pan.
Cook over medium heat, without stirring, till mixture reaches 290° (soft crack stage).
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat; remove thermometer.
Stir in the vanilla and orange extract.
Stir in the warm nuts.
Immediately turn candy mixture out onto a buttered baking sheet; spread evenly.
Cool completely.
Break the brittle into pieces.
Store in a tightly covered container at room temperature.

Recipe Summary


Rate It

Your rating: None
Average: 4 (14 votes)