|Water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Salted nuts/Unsalted nuts||1⁄2 Cup (8 tbs), coarsely chopped|
|Baking soda||1 Teaspoon|
Grease large cookie sheet; set aside.
In a 2-quart microwave casserole, combine sugar, syrup and 1/4 cup water.
Stretch sheet of microwave plastic wrap over 3/4 of top of casserole.
Cook on 100 percent power, HIGH, for 10-12 minutes until small amount of candy mixture dropped into very cold water separates into hard, brittle threads.
Stir in nuts; cook on HIGH power for 1 minute longer.
Mixture will foam and bubble up.
Carefully stir in margarine, vanilla and baking soda.
Pour mixture onto greased cookie sheet, spreading rapidly to edges.
Pull ends to make brittle fairly thin.
Let stand 45 minutes until hard and completely cooled.
Break cooled brittle into pieces.
Store in airtight container, will keep up to 3 weeks