Ingredients
4 tablespoons butter, divided2-1/2 cups small jelly beans3 cups sugar1 cup light corn syrup1/2 cup water1/2 teaspoon salt2 teaspoons baking soda
Preparation
Line two 15x10x1-in. pans with foil. Melt 1 tablespoon butter; brush over foil. Sprinkle evenly with jelly beans.
In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in remaining butter and salt; cook until a thermometer reads 300° (hard-crack stage), stirring frequently.
Remove from heat; stir in baking soda (mixture will foam). Immediately pour over jelly beans. Spread with a buttered metal spatula. Cool completely.
Break brittle into pieces. Store between layers of waxed paper in an airtight container.
