If hickory nuts are not available in yourarea, substitute filberts, almonds, walnuts or peanuts.
Recipe: Hickory Nut Brittle
2 cups granulated sugar 1 cup light corn syrup 1 cup water 1 tablespoon butter 2 cups chopped hickory nuts 2 teaspoons baking soda 2 teaspoons vanilla extract
Butter two 15 x 10 x 1-inch baking sheets;set aside.
In a heavy 3-quart saucepan combine sugar,corn syrup and water. Cook and stir over medium heat until sugardissolves. Continue cooking until mixture boils; stir in butter.Continue cooking, without stirring, to 230°F (110°C).Then cook and stir to 280°F (135°C). Stir in nuts; cook,stirring constantly to 300°F (150°C). Remove pan fromheat.
Quickly stir in baking soda and vanilla,mixing well. Immediately pour into prepared baking sheets, spreadingcandy to an even thickness. As candy cools, stretch it thinnerby lifting and pulling with 2 forks.
Break candy into pieces when cool.
Makes about 2 pounds.
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