2 cups sugar
1/3 cup light corn syrup
2/3 cup water
1/4 teaspoon salt
2 tablespoons butter
2 1-ounce squares unsweetened chocolate, melted
1 cup chopped pecans
Combine sugar, syrup, and water. Place over low leat,
stirring until sugar is dissolved.
Cook without stirring to 265 degrees F (hard ball). Add
salt and butter; continue cooking to 300 degrees F (brittle).
Remove syrup from heat, add chocolate and nuts. Stir only
enough to distribute evenly throughout the mixture. Pour in a
thin sheet on lightly oiled slab or inverted tray. When cool
enough to handle the brittle may be grasped at the edges and
stretched into a very thin sheet. When cold break into
irregular pieces.
Makes about 1 pound.
Posted by Karen
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