- 1 1/2 cups sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 cups untoasted piñon nuts
Grease large cookie sheet. In heavy 3-quart saucepan, heat sugar, corn syrup, salt, and 1/2 cup water to boiling over medium heat, stirring occasionally until sugar dissolves.
Set candy thermometer in place and continue cooking, stirring frequently, about 30 minutes, until temperature reaches 300° F, or hard-crack stage
Remove saucepan from heat; stir in butter, vanilla,
baking soda, and all nuts. Immediately pour onto cookie sheet. With 2 forks, quickly lift and stretch nut mixture into (about) 14″ by 12″ rectangle.
Cool brittle completely on cookie sheet or wire rack. With hands or back of spoon, break brittle into small pieces to turn into praline
Store in tightly covered container.
Prep: 10 minutes plus cooling Cook: 35 minutes
Makes about 1 1/2 pounds