- 1 c. granulated sugar
- 1/2 c. firmly packed light brown sugar
- 1/4 c. light corn syrup
- 1/4 c. water
- 1 T. butter
- 1/2 tsp. baking soda
- 1 1/2 c. mixed cocktail nuts
In a heavy saucepan, heat the granulated sugar, brown sugar, corn syrup and water over low heat. Cook, stirring constantly, until the sugar has dissolved completely.
Increase the heat to medium. Insert a candy thermometer so that it doesn't touch the bottom of the pan; cook without stirring until the syrup register 300 F.
Working quickly, remove the pan from the heat and stir in the butter, baking soda and nuts.
Pour the mixture immediately onto a large, lightly oiled baking sheet and spread with an oiled spatula, pulling and stretching the mixture in a thin, even layer. Place the baking sheet on a wire rack; let the candy cool completely.
When the candy has cooled, lift it from the baking sheet with a spatula and crack it into pieces.
- Yields: 1 pound candy
- Preparation Time: 20 minutes
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