Recipe courtesy of Emeril Lagasse
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 pounds

Ingredients

  • 2 cups water
  • 4 cups sugar
  • 2 cups light corn syrup
  • 1 tablespoon Steen's 100 percent Pure Cane Syrup
  • 2 teaspoons salt
  • 4 cups assorted nuts, such as pine nuts, pecan pieces, walnut pieces, sliced almonds, and peanuts
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1/2 teaspoon baking soda

Directions

Line two baking sheets with parchment or waxed paper. Combine the water and sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat. Stir to dissolve the sugar, 4 to 5 minutes. Add the corn syrup, cane syrup, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes. Continue stirring until the mixture reaches between 225 degrees F and 230 degrees F on a candy thermometer. Add the nuts and continue stirring until the mixture reaches 290 degrees F. Remove the pan from the heat. Add the butter and baking soda and stir until the butter is completely melted, about 1 minute. Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula. Let cool completely. Break into pieces and store in an airtight container. Will keep for up to 2 weeks. Give the candy as gifts in either decorative tins, boxes or wrapped in cellophane paper.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Chile-Cinnamon Brittle with Mixed Nuts

Recipe courtesy of Rachael Ray

Pine Nut Brittle

Recipe courtesy of Roger Mooking

Cashew Nut Brittle

Recipe courtesy of Kelsey Nixon

Macadamia Nut Brittle

Recipe courtesy of Mary Bergin

Pine Nut and Pumpkin Seed Brittle

Marinated Mixed Olives

Recipe courtesy of Dave Lieberman

Grilled Mixed Fruit

Recipe courtesy of Giada De Laurentiis

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here