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For the Nut Brittle, this recipe from foodandwine

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Joined: Dec 19, 2005


Posted to Thread #8918 at 12:32 am on Dec 6, 2007

Best-Ever Nut Brittle foodandwine

TOTAL TIME: 20 MIN plus cooling

2 cups sugar
1/2 cup water
1 stick unsalted butter(I used 1/2 stick)
1/3 cup light corn syrup
1/2 teaspoon baking soda
12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
Fleur de sel or crushed Maldon sea salt(I omit)

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300 on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon(used 2 forks) (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt(I omit). Let cool completely, about 30 minutes. Break the brittle into large shards.
MAKE AHEAD The brittle can be stored in an airtight container at room temperature for up to 1 month.

My notes: I used only 1/2 stick butter with my second batch and liked that much better---plenty of butter for 2 cups of sugar. And, I used salted butter and omitted the salt on top. Not fond of salted top candies. I made a batch of peanut and cashew. Will make more peanut and will try toasted coconut with the cashews.


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