Butterscotch-nut brittle

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BUTTERSCOTCH-NUT BRITTLE
  Categories: Candies
       Yield: 1 Servings
  
            -Nancy Speicher DPXX20A
       1 c  Chopped salted mixed nuts
       1 c  Sugar
     1/2 c  Butter or margarine
     1/4 c  Molasses
       1 tb Cider vinegar
       2 tb Water
  
    A dark-brown glossy brittle with a distinct toffee taste Sprinkle nuts
   close together in single layer in greased jelly-roll pan. In 3-qt heavy
   saucepan stir together remaining ingredients. Over moderate heat, stirring,
   bing to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan
   with pastry brush dipped in cold water. Continue at slow boil over moderate
   heat. If syrup starts to scorch, stir without touching sides of pan. Cook
   until mixture reaches 290F (soft-crack stage) on candy thermometer. Pour
   over nuts; with greased spoon or spatula spread evenly. Cool; blot with
   paper towels. Invert; break in irregular pieces. Store airtight. Makes 1
   lb.
    Per 1-oz piece: 111 cal, 0 g pro, 16 g car, 6 g fat, 18 mg chol with
   butter, 0 mg chol with margarine From Woman's Day 1/15/80 Famous Fannie
   Farmer's Candies and Cookies
  
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