Instructions: Thoroughly butter an 8- by 12-inch roasting pan and place it in the freezer for 5 to 10 minutes.

Combine the brown and granulated sugars and the water in a heavy stainless steel saucepan over medium heat and, stirring occasionally, cook until the sugars have dissolved and the mixture is simmering. Increase the heat to high and, without stirring, simmer the syrup until it reaches 300 degrees on a candy thermometer (hardcrack stage). Remove from the heat and add the baking soda and the nuts, mixing thoroughly to make sure they are evenly blended in.

Pour the mixture onto the buttered pan and allow to cool completely. Lift off and break the brittle into bite-sized pieces. The candy will keep in an airtight glass jar for several weeks.

This recipes yields about 40 pieces of brittle.

Comments: To toast nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.