Instructions: Line a baking sheet with aluminum foil and butter the foil. In a medium saucepan over medium heat, stir the butter, sugar, and corn syrup until melted, smooth, and bubbly. Cover and cook for 1 minute. Stir in the nuts, raise the heat to medium-high and cook, stirring constantly, until the nuts are fragrant, lightly browned, and the syrup is dark golden, about 5 minutes. Immediately pour the mixture onto the prepared baking sheet, spreading it thinly as quickly as possible. Cool for at least 15 minutes, then peel the candy away from the foil. Break it into pieces. The brittle can be stored, tightly covered, at room temperature for up to 5 days.

Yield: about 16
servings.

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