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---------- Recipe via Meal-Master (tm) v8.05
Title: BUTTERSCOTCH-NUT BRITTLE
Categories: Candies
Yield: 1 Servings
-Nancy Speicher DPXX20A
1 c Chopped salted mixed nuts
1 c Sugar
1/2 c Butter or margarine
1/4 c Molasses
1 tb Cider vinegar
2 tb Water
A dark-brown glossy brittle with a distinct toffee taste Sprinkle nuts
close together in single layer in greased jelly-roll pan. In 3-qt heavy
saucepan stir together remaining ingredients. Over moderate heat, stirring,
bing to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan
with pastry brush dipped in cold water. Continue at slow boil over moderate
heat. If syrup starts to scorch, stir without touching sides of pan. Cook
until mixture reaches 290F (soft-crack stage) on candy thermometer. Pour
over nuts; with greased spoon or spatula spread evenly. Cool; blot with
paper towels. Invert; break in irregular pieces. Store airtight. Makes 1
lb.
Per 1-oz piece: 111 cal, 0 g pro, 16 g car, 6 g fat, 18 mg chol with
butter, 0 mg chol with margarine From Woman's Day 1/15/80 Famous Fannie
Farmer's Candies and Cookies
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