Recipe by nutthouse
"Hubby's first-ever attempt at a from-scratch recipe was a huge success!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
light corn syrup
I was looking for a buttery brittle like I had purchased at a craft fair. This is sooooo good. I made it exactly as written (except for using parchment paper instead of wax paper to line the cookie sheet - it works great). I only had slivered almonds, I think it would be even better with whole almonds, and I think I will try it with cashews and macadamias too! It is fairly greasy on your hands, but that doesn't bother me. The directions are good (I didn't time the minutes, just stirred constantly until it was a good color. Be prepared - once it is done you must pour it out immediately. It cools and hardens very quickly (less than 30 minutes on a cold November afternoon in New York). The biggest plus is not having to deal with massive amounts of corn syrup and candy thermometers!
Butter remained seperated from other ingredients the entire cooking process and when it finally all became one mixture it immediately burned.
Brilliant. I was looking for a butter brittle recipe and this hits the spot. I don't add the nuts to the pot until just before I pour. This can also be made with chocolate chips - just let the brittle set up and then scatter the chips over the top of the still hot brittle and spread them out with a spatula.
For the people whose recipe separated - two possible causes are that the heat was too low or that there was too much butter added and it prevented the sugar from caramelizing. (I know this last one because I did it once myself - delicious crumbly results, but not brittle.)
This was a bad experience. I used medium high heat, stirring constantly. It never came together properly though. Just a disaster.
The butter seperated towards the end for me also. Maybe if I would have removed it from the heat a few minutes earlier it might have been fine but it hadn't browned. It looks like a mess but the taste is great!
to make it the best right at the end add a cup of coconut
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 148
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make crunchy peanut brittle the super-quick way.
Discover the tricks to making simple, 5-star peanut brittle.
Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.