Butter-Nut Crunch

Makes: about 3 1/2 pounds. Prep:15 minutes. Cook: 30 to 45 minutes.

Butter-Nut Crunch
Yield: about 3 1/2 pounds Prep 15 mins Cook 30 mins to 45 mins

Ingredients

  • Nonstick cooking spray
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 cup (2 sticks) unsalted butter, cut into bits
  • 1 1/3 cups unsalted cocktail peanuts (about 7 ounces)
  • 1 1/3 cups whole blanched almonds (about 7.5 ounces)
  • 1 1/3 cups shelled unsalted pumpkin seeds (about 6 ounces)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda

Make It

1. With cooking spray, coat 2 baking sheets. In heavy, large saucepan, mix sugar, corn syrup and water. Cover; heat to boiling over high heat. Add butter; stir until butter is melted.

2. Insert candy thermometer into sugar mixture. Over medium heat, cook, without stirring, 30 to 45 minutes or until mixture registers 305 degrees F on candy thermometer.

3. Gradually stir in nuts and pumpkin seeds, keeping mixture from boiling. Remove from heat; add vanilla. Sprinkle baking soda over top; beat vigorously 15 seconds, being careful not to splatter the mixture.

4. Immediately pour onto prepared baking sheets; spread out evenly with metal spatula. Let cool. Break into large pieces. Store in airtight container at room temperature for up to 6 weeks.