Recipe courtesy of Paula Deen
Paula's Nutty Brittle From Savannah's Candy Man
Total:
35 min
Active:
15 min
Yield:
3 to 4 servings
Level:
Advanced
Total:
35 min
Active:
15 min
Yield:
3 to 4 servings
Level:
Advanced

Ingredients

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 degrees F).

Add nuts and butter and cook to 300 degrees F stirring all the time to keep the nuts from burning. Pull off heat at 300 degrees F and stir in baking soda while beating to a froth for 30 seconds.

Pour at once on to 4 well buttered 15 1/2 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.

IDEAS YOU'LL LOVE

Any Nut Brittle

Recipe courtesy of George Duran

Hard Candy Ornaments

Recipe courtesy of Gina Neely|Pat Neely

Creme Brulee

Recipe courtesy of Alton Brown

Ganache Frosting

Recipe courtesy of Alton Brown

Boston Cream Pie

Recipe courtesy of Gale Gand

Sugar Cookies with Royal Icing

Recipe courtesy of Food Network Kitchen

Caramel Candy

Recipe courtesy of Trisha Yearwood

Candied Sweet Potatoes

Recipe courtesy of George Duran

Cream Cheese Icing

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking