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Molasses Nut Brittle

USE_Molasses-Nut-Brittle

Cook Time: 20 Minutes

Total Time: 40 Minutes

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USE_Molasses-Nut-Brittle

Ingredients

  • 2 C. granulated sugar
  • 1 C. Grandma’s® Molasses
  • 1/2 C. water
  • 1 C. butter
  • 3 C. pecans, walnuts, or peanuts (or a mixture), toasted and cooled
  • 1 tsp. Clabber Girl® Baking Soda

Note: You will need a candy thermometer for this recipe

Directions

  1. Generously butter two (13x9x2-inch) baking pans.
  2. In a large saucepan, combine the sugar, molasses, and water.
  3. Cook the sugar mixture over medium heat, stirring, until sugar dissolves. Bring to a boil and blend in butter.
  4. Begin to stir frequently when syrup reaches the thread stage, about 230°
  5. When the temperature is 280°F or soft-crack stage, add the nuts.
  6. Stir constantly until hard-crack stage, or 300°F, is reached.
  7. Remove from heat and quickly stir in baking soda. Mix well. Pour into the prepared baking pans.
  8. As the brittle cools, stretch it out thinner by lifting and pulling at edges with forks.
  9. Loosen from the pans as soon as possible and turn the candy over.
  10. Break hardened candy up and store in an airtight container.

Molasses Nut Brittle

USE_Molasses-Nut-Brittle

Cook Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

  • 2 C. granulated sugar
  • 1 C. Grandma’s® Molasses
  • 1/2 C. water
  • 1 C. butter
  • 3 C. pecans, walnuts, or peanuts (or a mixture), toasted and cooled
  • 1 tsp. Clabber Girl® Baking Soda

Note: You will need a candy thermometer for this recipe

Directions

  1. Generously butter two (13x9x2-inch) baking pans.
  2. In a large saucepan, combine the sugar, molasses, and water.
  3. Cook the sugar mixture over medium heat, stirring, until sugar dissolves. Bring to a boil and blend in butter.
  4. Begin to stir frequently when syrup reaches the thread stage, about 230°
  5. When the temperature is 280°F or soft-crack stage, add the nuts.
  6. Stir constantly until hard-crack stage, or 300°F, is reached.
  7. Remove from heat and quickly stir in baking soda. Mix well. Pour into the prepared baking pans.
  8. As the brittle cools, stretch it out thinner by lifting and pulling at edges with forks.
  9. Loosen from the pans as soon as possible and turn the candy over.
  10. Break hardened candy up and store in an airtight container.

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