Western Nut Brittle
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1⁄8 Pound (1/4 Cup)|
|Salt||1⁄2 Teaspoon (If Nuts Are Unsalted, Use 3/4 Teaspoon)|
|Coarsely chopped nuts||1 Cup (16 tbs) (Roasted Or Unroasted)|
In a saucepan stir together sugar and water; add butter.
Bring to a boil and cook rapidly, stirring occasionally until mixture begins to turn golden, then stirring frequently to prevent burning.
When temperature reaches 310° (hard crack stage), remove candy from heat and blend in soda mixed with salt.
Stir into foaming mixture the nuts and vanilla; pour immediately onto a buttered marble slab or a large, rimmed, buttered baking sheet.
Let cool just until you can touch it.
With buttered hands, pull candy as thin as possible, letting ribbons form, and break into pieces (work from edge of candy towards the center).
Store in an airtight container.