Nut Brittle

A few notes before you make this wonderful treat:

• The texture of nut brittle is determined by the proportion of its ingredients. 
• More sugar = harder brittle.
• More butter = softer brittle.
• Make sure to use a metal spatula to spread mixture quickly, it hardens VERY fast!
• Store brittle in an airtight tin(s), in a cool place. Brittle will keep for 6-8 weeks, if stored correctly.
• If you prefer the taste of roasted nuts, either buy roasted nuts or roast your own in a skillet. Do not add oil as the oil of the nut is efficient to prevent sticking.

Ingredients

1 1/2 cup sugar
1/3 cup honey
7 Tablespoons butter, softened
1/2 pound nuts, unsalted
Vegetable oil


Directions

1. Line baking sheet with baking parchment paper and lightly oil paper.
2. Mix sugar and honey in saucepan and melt together, stirring occasionally to prevent sticking.
3. Stirring constantly, add softened butter. Mix well, until ingredients are thoroughly combined.
4. Carefully fold in nuts into syrup mixture. Cook a few minutes, stirring constantly.
5. Quickly and carefully spread nut mixture evenly on lined, oiled baking sheet.
6. Allow brittle to cool slightly. Before brittle has hardened completely, cut into pieces with a sharp knife. *If you wait too long, you will have to break brittle with your hands.

For all the chocolate lovers, melt 4 squares baking chocolate in a double boiler. Dip each piece about half-way into chocolate. Let cool on wire rack.

Since I don't have any current pictures of my brittle, I have borrowed a few images for your viewing, until I make my next batch!

Slivered Almond Brittle, tasteofhome.com

Peanut Brittle, mykitchenjourney.blogspot.com