Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ cups sugar
- 1¼ cups light corn syrup
- 1 cup water
- 1 tablespoon salt
- ½ cup pecans
- ½ cup cashews
- ½ cup macadamia nuts
- ½ cup almonds
- 4 tablespoons butter
- 3 teaspoons baking soda
Directions
In a nonstick saucepan, heat and stir sugar, corn syrup, water, and salt over medium heat until sugar has dissolved.
Over high heat, using a candy thermometer, cook sugar mixture to a hard crack stage (290°F).
Add nuts and butter and cook to 300°F stirring all the time to keep the nuts from burning.
Pull off heat at 300°F and stir in baking soda while beating to a froth for 30 seconds.
Pour at once on to 4 well buttered 15½ by 10 by 1-inch pans.
Spread with a spatula as thin as possible.
As the brittle cools you may use gloves to hand stretch the brittle which will give it a better eating quality.
This brittle has a great shelf life, if kept in air tight zip locks or containers, it will keep for 2 months.
Category:Cathy's Recipes
Category:Celebrity Recipes
Category:Candy Recipes
Category:Pecan Recipes
Category:Cashew Recipes
Category:Macadamia nut Recipes
Category:Almond Recipes
Category:Light corn syrup Recipes