Chock Full of Nuts Brittle
Print Category Toffee Thematic No thematic Source Dairy Goodness Evaluation
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Ingredients
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) granulated sugar
- 1/4 cup (50 mL) golden corn syrup
- 1-1/2 cups (375 mL) salted peanuts
Preparation
- In a large saucepan, combine butter, granulated sugar and corn syrup. Cook and stir with awooden 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 nutsare 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.
Cook commentary
1 1/4 lbs
Tips: Brittle can be stored, tightly covered, at room temperature for up to 5 days.
Variations: Substitute 2 cups (500 mL) roasted, salted cashews or mixed nuts for peanuts.
Sprinkle hot brittle with 3/4 cup (175 mL) milk chocolate chips. When melted, spread over candy. Sprinkle with additional chopped nuts, if desired.
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