Water 6 oz
Glucose or Corn Syrup 8 oz
Sugar 14 oz
Nuts 15 oz
(Pistachios, peanuts, pecans, hazelnuts, cashews or a combination)
Salt ½ oz (1 t)
Butter 1 oz (2 T)
Baking Soda 1/8 oz (1/4 t)
Need: Saucepan, Candy Thermometer, Heat-proof Spatula, Sheet pan, Silpat Mat
1. Combine sugar, water & glucose in a heavy saucepan fitted with a candy thermometer and bring to a boil. Do not stir at this point
2. Continue to cook to 240F. Add the nuts & salt. Begin stirring over high heat until the mixture reaches 290F (hard crack).
3. Remove the pan from the heat and stir in the butter. Once incorporated, add the baking soda. Stir until the mixture looks whitish.
4. Immediately pour the brittle onto a silpat-lined sheet pan & allow to start cooling. When the edges are cool enough to handle, start pulling the brittle. Work around the mass & break off pieces as they harden. Continue pulling until all the brittle is cool.
5. Store the brittle in airtight containers to prevent candy from absorbing ambient moisture and becoming tacky.