PREP: 10 minutes COOK: 45 minutes COOL: 2 minutes MAKES: about 2¼ pounds
Butter
2 cups sugar
1 cup light-color corn syrup
½ cup water
¼ cup butter
2½ cups raw peanuts or raw cashews
1½ tsp. baking soda, sifted
1. Butter two large baking sheets. Butter the sides of a 3-qt. heavy saucepan. In saucepan combine sugar, corn syrup, the water, and the ¼ cup butter. Cook and stir over medium-high heat just until butter melts and sugar dissolves. Continue cooking over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275°F, soft-crack stage (about 30 minutes). Adjust heat as necessary to maintain a steady boil.
2. Stir in raw nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295°F, hard-crack stage (15 to 20 minutes more).
3. Remove saucepan from heat; remove thermometer. Quickly sprinkle baking soda over corn syrup mixture, stirring constantly. Immediately pour onto prepared baking sheets. Allow both pans of brittle to cool 2 minutes. Use two forks, like tongs, to lift and pull candy into an even and thin layer. Cool completely; break into pieces.
To Store: Transfer brittle to an airtight container. Store at room temperature up to 1 week.
PER ½ OZ. BRITTLE: 70 cal., 3 g fat (1 g sat. fat), 2 mg chol., 36 mg sodium, 10 g carb., 0 g fiber, 1 g pro.