---------- Recipe via Meal-Master (tm) v8.05
 
      Title: BUTTERSCOTCH-NUT BRITTLE
 Categories: Candies
      Yield: 1 Servings
 
           -Nancy Speicher DPXX20A
      1 c  Chopped salted mixed nuts
      1 c  Sugar
    1/2 c  Butter or margarine
    1/4 c  Molasses
      1 tb Cider vinegar
      2 tb Water
 
   A dark-brown glossy brittle with a distinct toffee taste Sprinkle nuts
  close together in single layer in greased jelly-roll pan. In 3-qt heavy
  saucepan stir together remaining ingredients. Over moderate heat, stirring,
  bing to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan
  with pastry brush dipped in cold water. Continue at slow boil over moderate
  heat. If syrup starts to scorch, stir without touching sides of pan. Cook
  until mixture reaches 290F (soft-crack stage) on candy thermometer. Pour
  over nuts; with greased spoon or spatula spread evenly. Cool; blot with
  paper towels. Invert; break in irregular pieces. Store airtight. Makes 1
  lb.
   Per 1-oz piece: 111 cal, 0 g pro, 16 g car, 6 g fat, 18 mg chol with
  butter, 0 mg chol with margarine From Woman's Day 1/15/80 Famous Fannie
  Farmer's Candies and Cookies
 
-----