This brittle is dedicated to the three Wise Men or Magi of the Christian nativity story who came bearing gifts of Gold, Frankincense, and Myrrh. It is in honour of those who come bearing precious gifts during this festive season that I include this pleasant confection. Find a trio of nuts (to be sure you've reflected on some acquaintances you know no doubt!) and use them to create a unique trio blend to prepare your brittle. Find patterned cellophane to wrap and tie them for Christmas or Hannukah gift-giving but it is advisable to have a small label outlining your ingredients for those who have allergies. This recipe is also the simple basis for the traditional peanut brittle. Have a candy thermometer close at hand.
2 cups brown sugar 500 ml
1/2 cup corn syrup 125 ml
1/2 cup water 125 ml
2 tbsp butter 25 ml
1/4 tsp salt 2 ml
1 tsp vanilla 4 ml
1 tsp baking soda 4 ml
2 cups shelled nuts selecting three of Brazil, Cashew,
Macadamia, Peanut or Almond 150 ml
In a large dutch oven, stir sugar, corn syrup and water bringing to a boil over medium heat for about 10 minutes to a temperature of 234 degrees F. (112 degrees C.) or when it reaches the stage when 1 tsp of the hot syrup dropped into cold water forms a soft, pliable ball (soft ball stage). Stir in butter and salt and cook for about 10 minutes until 300 degrees F. when 1 tsp hot syrup dropped into cold water forms hard brittle threads (hard crack stage). Remove from heat. Stir in vanilla and baking soda. Finally add the nut mixture. Immediately pour into a cookie sheet already lined with parchment paper. Let brittle cool. Break into pieces to make 1 3/4 lbs.