Tuesday, November 20, 2007

rachel's nut brittle

My mother-in-law is crazy about peanut brittle. For Thanksgiving I'm going to make her this special version adapted from a Food & Wine recipe in their December issue.

2 cups sugar
1/2 cup water
1 stick unsalted butter
1/3 cup corn syrup
1/2 teaspoon baking soda
12 oz. roasted peanuts, cashews, and pecans
Comine the sugar, water, butter, and corn syrup in a large sauce pan and brint to a boil. Cover and cook over medium high heat, stirring occasionally, until it registers 300 on a candy thermometer. Remove from heat and stir in the baking soda. The mixture will bubble. Stir in the nuts and quickly scrape the mixture on to a rimmed nonstick baking sheet (0r, if you baking sheets are like mine and not nonstick, one that has been sprayed with Pam). Working quickly, spread the mixture into an even layer. Let it cool completely before breaking it into pieces.

Makes about 2 pounds.