Amazing Pecan Brittle

Here is the not-so-secret-recipe for my pecan brittle. You can use any type of nut, but pecans really do taste the best.

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups plain nuts (I use pecan halves)
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Cook over medium heat and stir often. Add nuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. Break up when cold.
Yield: About 1-1/2 pounds of nut brittle.