BUTTERSCOTCH NUT BRITTLE
A dark-brown glossy brittle with a distinct toffee taste.
1 cup chopped salted mixed nuts
1/4 cup dark molasses
1 cup sugar
1/4 pound butter
1 tablespoon cider vinegar
2 tablespoons water
Oil a jelly-roll pan and sprinkle the nuts close together in one layer
over the bottom. Grease a sturdy wooden spoon or metal spatula and set
aside. Combine
the molasses, sugar, butter, vinegar, and water in a 3-quart heavy pot,
stirring to mix well. Stir over moderate heat until the sugar dissolves
and it
comes to a boil. Cover and boil for 2-3 minutes, then uncover and wash
down the sides of the pot with a pastry brush dipped in cold water.
Continue to
cook at a slow boil over moderate heat; stir, without touching the sides
of the pan, only if the syrup starts to scorch. Cook to the hard-crack
stage (290°F),
then pour out over the nuts, using the greased spoon or spatula to
spread it evenly. Cool, blot with paper towels, and break into irregular
pieces. Store
in an airtight tin.
The Fannie Farmer Cookbook 13th Edition
A dark-brown glossy brittle with a distinct toffee taste.
1 cup chopped salted mixed nuts
1/4 cup dark molasses
1 cup sugar
1/4 pound butter
1 tablespoon cider vinegar
2 tablespoons water
Oil a jelly-roll pan and sprinkle the nuts close together in one layer
over the bottom. Grease a sturdy wooden spoon or metal spatula and set
aside. Combine
the molasses, sugar, butter, vinegar, and water in a 3-quart heavy pot,
stirring to mix well. Stir over moderate heat until the sugar dissolves
and it
comes to a boil. Cover and boil for 2-3 minutes, then uncover and wash
down the sides of the pot with a pastry brush dipped in cold water.
Continue to
cook at a slow boil over moderate heat; stir, without touching the sides
of the pan, only if the syrup starts to scorch. Cook to the hard-crack
stage (290°F),
then pour out over the nuts, using the greased spoon or spatula to
spread it evenly. Cool, blot with paper towels, and break into irregular
pieces. Store
in an airtight tin.
The Fannie Farmer Cookbook 13th Edition
