Makes 1 1½-lb. slab.
We served this candy on our poached-pear dessert for Christmas Eve at The Turtle Restaurant, but it would also be delicious alone, dipped in chocolate or crumbled over—or mixed into—ice cream.
Special equipment: 1 2-qt. saucepan with tall sides (as opposed to wide and shallow) Candy thermometer Pastry brush (wetted) Sieve Half-sheet pan lined with a Silpat mat or oiled Silicon spoon or scraper
Caution: Melted sugar gets very hot and can produce a nasty burn if splashed on the skin. Do not make this candy around small children.
For 1 Batch(es)