Spread candies evenly on greased aluminum foil. Grease sides of large saucepan.
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.
Remove from heat and add butter and salt.
Add baking soda; stir until it dissolves and stops foaming.
Pour syrup over candy. Using a spatula, pull syrup evenly and thinly over candy.
Cool completely; break into pieces.
Store in an airtight container.
Yield: 2 pounds candy brittle
Posted by Marla at Recipe Goldmine 12/18/2001 9:10 am.