Chop Suey Brittle

Ingredients

• 1 cup light brown sugar
• 1 cup maple sugar
• 1/2 cup water
• 2 Tbspo butter
• 1 cup broken nutmeats
• 1 cup large shred coconut
• 1 tsp. vanilla
• 1/4 tsp. salt

Method

1. 1

   Boil sugar and water to the stiff ball stage.

2. 2

   Add butter and cook to the brittle stage.

3. 3

   Add vanilla, salt, and pour over the nuts and coconut which have been placed on a buttered pan.

4. 4

   When cold, break into pieces.

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 10. The excerpt below is the record exactly as published.

CHOP SUEY BRITTLE Pat Sirrine 1 cup light brown sugar 1 tsp. vanilla 1 cup maple sugar 1/4 tsp. salt I 1/2 cup water 1 cup broken nutmeats 2 Tbspo butter Can be assorted 1 cup large shred coconut

Cook this with the app: pantry check, scaling, and the assistant.