Serves: 2
Total Calories: 2,343

1 1/2 cups sugar
1 cup light corn syrup
1/2 cup brown sugar packed
1/2 cup water
2 cups nuts salted roasted nuts (peanuts, almonds, cashews or mixed
1/3 cup butter or margarine, cut in pieces
1 teaspoon baking soda
1 teaspoon vanilla extract

Lightly butter two baking sheets. In a heavy 3-quart saucepan over medium-high heat, stir sugar, corn syrup, brown sugar and water until sugars are dissolved. To remove sugar crystals, wash down sides of saucepan with a pastry brush dipped in hot water and shaken. Place candy thermometer in mixture, being sure bulb is covered with syrup but not touching bottom of pan. Cook until temperature reaches 300° (see "Using A Candy Thermometer,") or a small amount of syrup dropped in cold water forms hard brittle threads that break.

Reduce heat to medium and stir in nuts. Cook, stirring, until mixture is foamy and deep golden brown. Remove from heat. Stir in butter or margarine until melted. Immediately stir in baking soda and vanilla (mixture will foam). Pour equal amounts of mixture onto baking sheets without scraping sides of pan. With two forks, gently lift and stretch to desired thinness. When completely cooled, break into pieces.

Nutritional Facts:

Serves: 2
Total Calories: 2,343
Calories from Fat: 899

More Recipes from the Treats From The Heart Cookbook:
Basic Vanilla Creme
Candy Clusters
Fantasy Fudge
Golden Nut Brittle
Irresistible Peanut Chews
Peanut Butter Creme