|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)|
|Orange extract||1 Teaspoon|
Place all of the nuts in an 8x8x2 inch baking pan.
Toast nuts in a 325Â° 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 290Â° (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.
Break the brittle into pieces.
Store in a tightly covered container at room temperature.