Sunday, September 09, 2012

Nut Brittle

1/2 cup butter
1 cup sugar
1/4 golden corn syrup
1 1/2 cups salted peanuts 
In a large saucepan, combine butter, sugar and corn syrup. Cook and stir with a wooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.
Add nuts and increase heat to medium-high. Cook, uncovered, stirring constantly until nuts are lightly browned and syrup is a warm golden colour, about 5 minutes.
Pour mixture onto a foil-lined and lightly buttered baking sheet, spreading as thinly aspossible. Cool until hard. Peel candy from foil and break into pieces.

 Brittle can be stored, tightly covered, at room temperature for up to 5 days.

I've substituted peanuts with cashews, and added coconut. Very yummy.

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