Food recipes
Mixed Nut Brittle
Mixed Nut Brittle Ingredients: water, bottled, generic sugars, granulated syrups, corn, light syrup, cane salt, table nuts, pine nuts, dried butter, without salt leavening agents, baking soda Directions: Line two baki...
Mixed Nut Brittle
Ingredients:
water, bottled, generic
sugars, granulated
syrups, corn, light
syrup, cane
salt, table
nuts, pine nuts, dried
butter, without salt
leavening agents, baking soda
Directions:
Line two baking sheets with parchment or waxed paper.
Combine the water and sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat.
Stir to dissolve the sugar, 4 to 5 minutes.
Add the corn syrup, cane syrup, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes.
Continue stirring until the mixture reaches between 225 degrees F and 230 degrees F on a candy thermometer.
Add the nuts and continue stirring until the mixture reaches 290 degrees F. Remove the pan from the heat.
Add the butter and baking soda and stir until the butter is completely melted, about 1 minute.
Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula.
Let cool completely.
Break into pieces and store in an airtight container.
Will keep for up to 2 weeks.
Give the candy as gifts in either decorative tins, boxes or wrapped in cellophane paper.
Ingredients:
water, bottled, generic
sugars, granulated
syrups, corn, light
syrup, cane
salt, table
nuts, pine nuts, dried
butter, without salt
leavening agents, baking soda
Directions:
Line two baking sheets with parchment or waxed paper.
Combine the water and sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat.
Stir to dissolve the sugar, 4 to 5 minutes.
Add the corn syrup, cane syrup, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes.
Continue stirring until the mixture reaches between 225 degrees F and 230 degrees F on a candy thermometer.
Add the nuts and continue stirring until the mixture reaches 290 degrees F. Remove the pan from the heat.
Add the butter and baking soda and stir until the butter is completely melted, about 1 minute.
Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula.
Let cool completely.
Break into pieces and store in an airtight container.
Will keep for up to 2 weeks.
Give the candy as gifts in either decorative tins, boxes or wrapped in cellophane paper.