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Jelly Belly Candy Brittle


  • 1 1/2 cups Jelly Belly gourmet beans, favorite flavors
  • 1/2 cup red hot candies
  • 3 cups granulated sugar
  • 1 cup Karo light corn syrup
  • 1/2 cup water
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 2 teaspoons baking soda


  1. Spread candies evenly on greased aluminum foil. Grease sides of large saucepan.
  2. Combine corn syrup, water and sugar over medium heat; stirring constantly until sugar dissolves. (Wash down sides of pot with water to prevent crystallization.) Using a candy thermometer, bring candy to hard crack stage. Test using ice water, a drop of the now-golden candy should remain brittle when removed from water.
  3. Remove from heat and add butter and salt.
  4. Add baking soda; stir until it dissolves and stops foaming.
  5. Pour syrup over candy. Using a spatula, pull syrup evenly and thinly over candy.
  6. Cool completely; break into pieces.
  7. Store in an airtight container.

Yield: 2 pounds candy brittle

Posted by Marla at Recipe Goldmine 12/18/2001 9:10 am.

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