Spicy Nut Brittle
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
![Spicy Nut Brittle](https://www.tabasco.com/wp-content/uploads/2017/04/36-Spicy-nut-brittle-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/36-Spicy-nut-brittle-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/36-Spicy-nut-brittle.jpg 500w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
2 cups sugar
1 cup light corn syrup
1/2 cup water
3 cups mixed nuts
1/4 cup butter or margarine
2 teaspoons baking soda
Preparation
Heat sugar, corn syrup and water to boiling in heavy 2-quart saucepan over high heat, stirring constantly until sugar is completely dissolved. Set candy thermometer in place and continue cooking until thermometer reaches 300°F or hard-crack stage (when a small amount of mixture dropped into very cold water separates into hard and brittle threads).
Remove saucepan from heat. Stir in nuts, butter, baking soda and TABASCO® Sauce. Immediately pour onto large, greased cookie sheet. With two forks, quickly stretch nut mixture to cover entire cookie sheet.
Allow brittle to cool completely. Break into pieces.