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Catholic Recipe: Butterscotch Brittle


  • 1/2 pound butter (2 sticks)
  • 1 cup sugar
  • 1 package (6 ounces) butterscotch pieces
  • 3/4 cup very finely chopped nuts
  • Details

  • Yield: 1-2/3 pounds
  • Prep Time: 3 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

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
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