Pine Nut Brittle

2 C sugar
1 C corn syrup
1/2 C water
1 C butter
2 C pine nuts -- Costco carries these
1 tsp soda

Stir sugar, syrup, and water in 3 quart saucepan. Heat until it boils, blend in butter. Stir frequently. Add nuts at 271º in Utah or 280º sea level. Stir constantly to hard crack stage - 294º in UT or 305º sea level. Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Stretch thin by lifting and pulling from edges with forks or wooden spoons. After it hardens, pry off cookie sheet and break into pieces. Makes about 2.5 pounds. If you eat it all, you will gain way more than 2.5 pounds. Don't understand the science behind that, but it happens.

Hint: A couple of years ago I invested in a digital oven roasting thermometer that has a probe that tracks the internal temperature of a roast on an external monitor. I discovered last year that the gadget works quite well for candy-making. You set the desired temperature and the monitor beeps when that level is reached. You can use a wooden closepin to attach the probe to the side of the pan keeping the tip just above the bottom.

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