Catholic Recipe: Butterscotch Brittle
Instead of peanut brittle, this recipe has the flavor of butterscotch. Preparation time includes chilling until firm.
Line jelly roll pan, 15 x 10 x 1 inches, with aluminum foil; set aside. Put butter in 2-quart saucepan; melt over low heat; add sugar. Put candy thermometer in pan. Stir over moderate heat until mixture becomes pale caramel color and candy thermometer reaches 300°, about 10 minutes. Remove from heat; spoon evenly into foil-lined pan. Cool 5 minutes; scatter butterscotch pieces evenly over candy. As soon as they are soft about 4 minutes — spread with back of teaspoon over entire surface. Sprinkle evenly with chopped nuts. Chill until firm. Break into pieces. Makes about 1-2/3 pounds.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965