I love Brittle though would rather have the Pinions...They make a fantastic brittle...We like it more so than the peanut brittle...This recipe I had changed around it had been a peanut brittle and I changed it to Pinion Brittle with a Kick
Use a Candy Thermometer to check the temp as it is cooking, you can get the ones that clip to the side of you pan that you are cooking in...
Lightly butter a cookie sheet. In a heavy saucepan, combine the sugar and corn syrup with ¼ cup water. Bring to a boil and cook until the mixture reaches the soft crack stage (250°). Add the butter and pinions. Return to the heat and cook to the hard crack stage (295°). Remove from the heat. Stir in the baking soda. Pour the brittle quickly over the oiled pan and spread as thin as possible wit a spatula. When the candy begins to harden, flip the brittle until completely cooled. Break into irregular pieces. Store in airtight containers.