|
|
 |
| Crunchy
Wheat Nuts Brittle |
|
|
|
|
|
|
2 |
|
cups sugar |
1 |
|
tsp. baking soda |
1 |
|
cup light corn syrup |
1 |
|
tsp. vanilla |
1/2 |
|
cup water |
1 |
|
7-oz. jar Wheat Nuts |
1 |
|
cup butter or margarine |
|
|
|
|
|
|
|
|
|
| In heavy 3-quart saucepan
combine sugar, corn syrup and water. Mix well. Cook over medium
heat until sugar dissolves, stirring constantly. When syrup boils,
add butter. Stir constantly to 280 degrees. Remove from heat. |
|
| Stir in soda, vanilla and Wheat
Nuts. Pour onto 2 buttered cookie sheets. Stretch to desired
thickness by pressing and pulling. When cool, crack into pieces.
Makes about 2 pounds. |
|
|
|
| Did you know that Wheat Nuts have
a shelf life of at least one year? They won't become rancid like
ordinary nuts. Just store them in a dry place with the cap securely
tightened. |
|
|
|
