Pinon Brittle

• Vegetable oil, for the jelly roll pan
• 2 cups sugar
• 1 cup light corn syrup
• 2 tablespoons unsalted butter
• 2 1/2 cups roasted pinon nuts
• 1 teaspoon baking soda
• Candy thermometer
• Jelly roll pan

1. Generously coat a jelly roll pan with vegetable oil.
2. In a heavy saucepan, combine the sugar and corn syrup with 1/4 cup water.
3. Bring to a boil and cook until the mixture reaches the soft crack stage (250).
4. Add the butter and nuts.
5. Return to the heat and cook to the hard crack stage (295).
6. Remove from the heat.
7. Stir in the baking soda.
8. Pour the brittle quickly over the oiled pan and spread as thin as possible wit a spatula.
9. When the candy begins to harden, flip the brittle until completely cooled.
10. Break into irregular pieces.
11. Store in airtight containers.

vegetable oil, sugar, light corn syrup, unsalted butter, nuts, baking soda, thermometer, roll pan

Taken from www.cookstr.com/recipes/pinon-brittle (may not work)