Nutty Chocolate Brittle For The Holidays

Step 1: Lightly butter 2 large cookie sheets, and set aside.

Step 2: Stir together cocoa and baking soda in small bowl. Add butter, mix, and set aside.

Step 3: Stir together sugar, corn syrup and whipping cream in heavy 2 quart pan. Cook over medium heat, stirring until sugar is dissolved.

Step 4: Stir in nuts, and continue stirring, until mixture reaches 300 degrees F on candy thermometer, or until syrup, when dropped into very cold water, separates into threads, which are hard and brittle. (DO NOT let the bulb of candy thermometer rest on bottom of saucepan, or you won't get the right reading.)

Step 5: Remove from heat, and stir in cocoa mixture.

Step 6: Immediately pour half of the mixture onto each cookie sheet.

Step 7: With a wooden spoon, quickly spread the mixture in both cookie sheets to 1/4 inch thickness.

Step 8: Place cookie sheets on wire racks and cool completely.

Step 9: When cool, break into large pieces and store in tightly covered container plastic.