|Sugar||3 Cup (48 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Roasted oregon hazelnuts||4 Cup (64 tbs), chopped|
In a large saucepan, mix sugar, syrup and water. Cook until boiling, stirring constantly. Cover pan for one minute. Cook rapidly on high heat to soft crack (270º) about 5 minutes. Add hazelnuts and continue cooking to crack stage (310º) or until golden brown. Add vanilla, margarine, salt and soda. Candy will foam up. Pour on buttered cookie sheet and rub spoon on brittle to break bubbles. As candy cools, thin out to desired thickness.