---------- Recipe via Meal-Master (tm) v8.05
  
       Title: NUT BRITTLE
  Categories: Candies
       Yield: 2 Pounds
  
       1 c  Light corn syrup
   2 1/4 c  Sugar
       1 c  Water
       2 c  Chopped unsalted nuts
       2 tb Butter
     3/4 ts Salt
     1/2 ts Baking soda
       2 ts Vanilla
  
   Generously grease two 15-1/2x10-1/2x1 inch jelly-roll pans.
    Combine corn syrup, sugar and water in medium-size heavy saucepan. Stir to
   blend.  Bring to boiling over medium-high heat, stirring to dissolve sugar.
   Lower heat to simmer; continue cooking, without stirring, until mixture
   register 250 degrees on candy thermometer, about 10 minutes.
    Stir in nuts.  Continue cooking, stirring occasionally, until mixture
   register 300 degrees. Remove from heat.
    Carefully stir in butter, salt, baking soda and vanilla.
    Working quickly, pour mixture onto prepared jelly-roll pans and spread as
   thinly as possible. Cool pans of brittle completely on wire rack.
    Break brittle into rough bite-size pieces.  It may be necessary to loosen
   some of the brittle from the bottom of the pan with a knife.
    Store tightly covered.
    Makes 2 pounds.
    Per 2 ounce serving, 280 calories., 11 g fat.
    Pat Empson 05/25 09:54 am
          FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM
   
   TO:      PAT EMPSON   (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
   R-MM-MIXED BAG
  
 -----