Zutaten für Multi Nut Brittle
- 1 cup granulated sugar
- 1/4 cup water
- Light Corn Syrup
- Mixed Nuts
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
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Zubereitung von Multi Nut Brittle
- Preheat your oven to 200°F (93°C) for 10 minutes. This will help keep the brittle warm as it cools.
- Generously butter a large baking sheet (or line it with parchment paper for easier removal).
- In a large, heavy-bottomed saucepan over medium-high heat, combine the sugar, water, and corn syrup. Attach a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom.
- Cook, without stirring, until the mixture reaches 280°F (138°C) – the soft-crack stage. This will take about 10-15 minutes. Gently swirl the pan occasionally to ensure even cooking.
- Reduce heat to medium. Carefully stir in the chopped nuts and continue to cook, stirring constantly, until the temperature reaches 300°F (149°C) – the hard-crack stage. This should take about 5 minutes.
- Remove the pan from the heat. Immediately stir in the butter and vanilla extract until fully combined. Be cautious as the mixture will be extremely hot.
- Stir in the baking soda quickly and vigorously. The mixture will foam up.
- Immediately pour the mixture onto the prepared baking sheet and spread it into a very thin, even layer using a buttered spatula or wooden spoon.
- Place the baking sheet in the preheated oven for 10 minutes to help set the brittle. Then, remove from the oven and let cool completely at room temperature (this will take about 1-2 hours).
- Once completely cool, break the brittle into irregular pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
216 g
Sugar
894g
Fat
261g
Carbs
144g
