Candy Corn Brittle

Butter sides of a 3-quart heavy saucepan or Dutch oven. Combine sugar, corn syrup and water in pan.

Stirring constantly, cook over medium-low heat until sugar dissolves.

Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil.

Do not stir while syrup is boiling.

Continue to cook until syrup reaches hard crack stage (approximately 300° to 310°) and turns light golden in color.

Test about 1/2 teaspoon syrup in ice water.

Syrup should form brittle threads in ice water and remain brittle when removed from the water.