Ingredients for Raggedy Ann Brittle
- Corn Flakes
- Seedless Raisin
- Nutmeats
- Sugar
- Butter
- Vinegar
- Water
- Salt
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How to Make Raggedy Ann Brittle
- Preheat oven to 250°F (120°C).
- In a large bowl, gently combine 6 cups of corn flakes, 1 cup raisins, and 1 cup mixed nuts (pecans, walnuts, or almonds).
- Spread the cornflake mixture evenly on a baking sheet. Bake for 5-7 minutes, or until slightly warmed. Remove from oven and set aside.
- In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar, ½ cup light corn syrup, ¼ cup water, and 1/4 cup butter. Stir until the butter is melted and the sugar is dissolved.
- Clip a candy thermometer to the side of the pan and bring the mixture to a boil, without stirring. Continue to boil, stirring occasionally to prevent scorching, until the candy thermometer reads 300°F (150°C) or a hard-crack stage (a small amount dropped in cold water forms a hard, brittle thread).
- Carefully pour the hot syrup over the warm cornflake mixture, stirring gently but thoroughly to coat evenly.
- Immediately pour the mixture onto a large sheet of wax paper or a silicone baking mat. Work quickly!
- Using a lightly greased spatula or the back of a spoon, spread the brittle thinly and evenly, avoiding packing it down.
- Let the brittle cool completely and harden completely (at least 1 hour).
- Once cooled, break or cut into pieces.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
1006g
Fat
24g
Carbs
114g
