This is an excellent basic recipe. I made it the first time with regular long grain rice. The second time I used arborio. The arborio cooked up faster, but I had to add more milk to get the texture I like. Added more raisins too, but that is because I like raisins. I highly recommend this one.

Reviewed On: Mar. 5, 2008

I made two batches of this brittle this afternoon. I put peanuts in the first one and broken cashews in the second one. Ordinary nuts from the Bulk Barn - salted. I used too many peanuts (maybe 2 cups) so cut down to 1 cup for the cashews - not enough nuts. Probably 1-1/2 cups of nuts would be best. I lined the cookie sheet with aluminium foil and buttered it. If you leave it until completely cold, the foil will peel off. Otherwise, you need to pick off some bits of foil that stick. All in all, two very good but different results. I like the taste of the cashew brittle best I think. Incidentally, used my candy thermometer and boiled to Hard stage - about 250 to 260 degrees F. I'll make this again next Christmas! Certainly is economical!

Reviewed On: Dec. 23, 2007

I made these to-day and doubled the recipe because I had frozen my grated zuccini in 2 cup packages *g*. The cookies were quite good. I found them to be rather lacking in sugar, but that is probably me and my idea of cookies. Next time I will add extra sugar. I added a cup of chopped dates because I had them here...... I will make these again, but add extra sugar and probably step up the spices by 1/4 more.

Reviewed On: Aug. 19, 2007