NUT BRITTLE CANDIES My Candy Making Tip Section. Peanut Brittle 1 cup granulated sugar 1/2 cup light corn syrup 1/8 teaspoon salt 1-1/2 cups peanuts, salted and roasted 1 Tablespoon butter or margarine 1 teaspoon vanilla extract 1 teaspoon baking soda 1. Butter a jelly roll pan. Set aside. 2. Combine the sugar, corn syrup, and salt in a large microwave-safe bowl and microwave at HIGH for 5 minutes. 3. Stir in the peanuts. 4. Microwave 3 minutes longer, stirring after 2 minutes, until syrup and peanuts are lightly browned. 5. Stir in the butter, vanilla extract, and baking soda, until mixture is light and foamy. 6. Spread to a thickness of about 1/4 inch on the prepared pan. Allow to cool. Break in pieces. Nutty Brittle 1 cup granulated sugar 1 cup water 1 cup light corn syrup 1-1/2 cups cashews 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1. Butter a cookie sheet. Set aside. 2. Combine the sugar, water, and corn syrup in a large heavy saucepan. 3. Cook over MEDIUM HEAT, stirring occasionally, until mixture comes to a boil. Wash down sides of pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Add a candy thermometer. 4. Continue to cook on MEDIUM HEAT, to 275 degrees F(soft crack stage) about 20 minutes. 5. Add the cashews. Continue cooking and stirring to 305 degrees F(hard crack stage), about 5 to 7 minutes longer. 6. Remove from heat. Quickly stir in vanilla extract and baking soda. 7. Pour onto the prepared cookie sheet, pushing brittle to edges of sheet with the back of a wooden spoon. 8. As the candy cools, stretch it out thinly by lifting and pulling from the edges, using 2 forks. 9. When the brittle is completely cooled, loosen from the sheet and break into pieces. 10. Store in an airtight container at room temperature for up to one month. Cashew Crunch 1 cup butter 2 cups brown sugar 1/3 cup water 1 cup cashews (or pecans), toasted and chopped 1/2 pound white vanilla-flavored candy coating 1. Butter a 9x13 inch pan. Set aside. 2. Combine the butter, sugar, and water in a large heavy saucepan. Cook and stir over MEDIUM heat until sugar dissolves. Wash down the sides of pan frequently with a pastry brush dipped in hot water to remove sugar crystals. Add a candy thermometer. 3. Continue cooking over MEDIUM heat, stirring constantly, to 300 to 308 degrees F (hard crack stage). 4. Remove from heat and stir in the nuts. Pour into the prepared pan. Allow to cool. 5. Melt the candy coatings. Spread half on the candy mixture in the pan. Allow to set. 6. Invert on wax paper and remove from the pan. Coat the other side with the remaining melted coatings. Allow to cool at room temperature. 7. When cool and firm break into pieces. Nature's Goody Munchies 1/2 cup butter 3/4 cup brown sugar, packed 1 cup flaked coconut 1/3 cup sesame seeds 1 teaspoon cinnamon 1 cup walnuts, coarsely chopped 1/2 cup apricots, dried and chopped 1-1/2 cups instant oatmeal 1/2 cup toasted wheat germ 1/3 cup honey 1. Line a jelly roll pan with wax paper. Set aside. 2. Combine the butter and brown sugar in a 10 x 8 inch microwave-safe baking dish. Mircrowave on HIGH 1-1/2 minutes, or until melted. 3. Add the remaining ingredients and mix thoroughly. Spread evenly in the baking dish. 4. Microwave on HIGH 6 minutes or until bubbly, stirring every 2 minutes. 5. Scrape mixture onto the prepared pan. Spread evenly to a thickness of 1 inch. Score while still warm. Allow to cool completely. 6. When cool, cut into squares.