PECAN BRITTLE

2 cups granulated sugar
1 cup golden corn syrup
1/2 cup water
1 1/2 cups pecans
2 tbsp butter
1/2 tsp salt
1/2 tsp baking soda

In a heavy saucepan, combine sugar, corn syrup and water; bring to boil over medium heat. Cover and cook for 3 minutes.

Uncover and stir in pecans. Place candy thermometer in saucepan and cook, without stirring, for 15 minutes or until soft-crack stage (270 to 290 degrees F/132 to 143 C).

Add butter and salt; cook, stirring constantly, for 5 minutes or until hard-crack stage (300 to 310 degres F/150-155 C). Test by dropping a little syrup into very cold water. Remove syrup and bend; it should be brittle and snap easily.

Stir in baking soda; immediately pour onto well-greased 17x11-inch jelly roll pan. With wooden spoons, spread as thinly as possible; let cool. With rolling pin or mallet, break candy into pieces.

Makes about 1 1/4 lb.
Source: Canadian Living