A classic candy recipe that literally does melt in your mouth!
Prep Time 10minutes
Cook Time 10minutes
Total Time 30minutes
Author Stacey aka the Soccer Mom
1cupBack to Nature Cashew Almond Pistachio Mix
1teaspoon baking soda
Combine water and honey in a small saucepan. Bring to a boil, then reduce heat to medium low. You want the mixture to continue boiling, but not spill out of your pan.
Boil until you mixture reads 245°F on a candy thermometer. (TIP: A candy thermometer is the easiest way to make sure you've cooked your honey candy to just the right temperature. However, if you don't have one handy, you can try this "soft ball" test that uses cold water, explained here.)
Add nuts to mixture and stir. Cook for about 10 more minutes, until your mixture is a rich golden brown in color. Constantly whisk to prevent scorching.
Remove pan from heat and stir in baking soda, butter, and vanilla extract. Whisk until well combined.
Pour on a silicon baking mat or parchment paper and allow to cool. Spread, only if needed - you want the brittle to be about 1/4" thick (not counting the nuts).
When the candy is completely cool, break into smaller, easy-to-handle pieces. (TIP: For easier breaking, you can also place in the freezer for 5 minutes after the candy has already reached room temperature.)
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.