Nut Brittle
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 97. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/4 cup margarine or butter
- 2 1/2 cups raw peanuts or other coarsely chopped nuts
- 1 1/2 teaspoons baking soda, sifted
Instructions
- Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, margarine, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15 to 20 minutes more). Remove saucepan from heat; remove thermometer.
- Quickly sprinkle soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Golden peanut brittle cracked on a serving dish.jpg" by Janet Hudson; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Golden_peanut_brittle_cracked_on_a_serving_dish.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.