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Nutty Brittle From Savannah’s Candy Man

By Paula Deen
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 20

Ingredients

  • 1/2 cup almonds
  • 1/2 cup macadamias
  • 1/2 cup cashews
  • 1/2 cup pecans
  • 1 tablespoon salt
  • 1 cup water
  • 1 1/4 cups light corn syrup
  • 2 1/2 cups sugar
  • 4 tablespoons butter
  • 3 teaspoons baking soda

Directions

In a nonstick saucepan, heat and stir sugar, corn syrup, water and salt over medium heat until sugar has dissolved. Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290 °F).

Add nuts and butter and cook to 300 °F stirring all the time to keep the nuts from burning. Pull off heat at 300 °F and stir in baking soda while beating to froth for 30 seconds.

Pour at once on to 4 well buttered 15 1/2 by 10 by 1-inch pans. Spread with a spatula as thin as possible. As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.

This brittle has a great shelf life, if kept in airtight zip locks or containers, it will keep for 2 months.