---------- Recipe via Meal-Master (tm) v8.05

Title: Butterscotch Nut Brittle
Categories: Candies
Yield: 1 Pound

1 c Chopped salted mixed nuts
1 c Sugar
1/2 c Butter or margarine
1/4 c Molasses
1 tb Cider vinegar
2 tb Water

A dark-brown glossy brittle with a distinct toffee taste.

Sprinkle nuts close together in single layer in greased jelly-roll
pan. In 3-qt heavy saucepan stir together remaining ingredients.
Over moderate heat, stirring, bing to boil; cover; boil 2 to
3 minutes. Uncover; wash down sides of pan with pastry brush dipped
in cold water. Continue at slow boil over moderate heat. If syrup
starts to scorch, stir without touching sides of pan. Cook until
mixture reaches 290?F (soft-crack stage) on candy thermometer.
Pour over nuts; with greased spoon or spatula spread evenly. Cool;
blot with paper towels. Invert; break in irregular pieces. Store
airtight.

Per 1 oz: 111 cal, 0 g pro, 16 g carbs, 6 g fat,
18 mg chol with butter, 0 mg chol with margarine

Recipe FROM: Famous Fannie Farmer's Candies and Cookies

Recipe FROM: Woman's Day, Jan 15, 1980

Posted by: Nancy Speicher (DPXX20A)

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