Instructions:

Jelly Belly Candy Brittle

1 1/2 cups Jelly Belly gourmet beans, favorite flavors
1/2 cup red hot candies
3 cups granulated sugar
1 cup Karo light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon salt
2 teaspoons baking soda

Spread candies evenly on greased aluminum foil. Grease sides of large saucepan.

Combine corn syrup, water and sugar over medium heat; stirring constantly until sugar dissolves. (Wash down sides of pot with water to prevent crystallization.) Using a candy thermometer, bring candy to hard crack stage. Test using ice water, a drop of the now-golden candy should remain brittle when removed from water. Remove from heat and add butter and salt. Add baking soda; stir until it dissolves and stops foaming. Pour syrup over candy. Using a spatula, pull syrup evenly and thinly over candy. Cool completely; break into pieces. Store in an airtight container.

Yield 2 pounds candy brittle.