Walnut Brittle

• 1 1/2 cup sugar
• 1/2 tsp. cream of tartar
• 1/2 cup cold water
• 1 1/2 cup walnut halves

Directions:

In a large saucepan, place everything but the nuts. Then, without stirring, cook over high heat, shaking pan occasionally, until the mixture becomes a syrup and the color of molasses. Quickly stir in walnuts and pour into a well buttered cookie sheet, spreading the nuts in a single layer. Let cool.

Variations:

Almond Brittle: substitute 1 2/3 cups blanched whole almonds.

Pecan Brittle: substitute 1 1/2 cups pecan halves.

Mixed Nut Brittle: substitute 1/3 cup of each: walnuts, almonds, pecans, salted peanuts, Brazil nuts and hazelnuts.

By Terri