Reviewed: Dec. 23, 2009

This recipe was very misleading. It called for a large saucepan. But, then the syrup was so shallow, that it was very hard to measure its heat. The 30 minute cook time was wrong. I stood over that candy waiting for it to get to the right stage for at least 45 minutes. I finally pulled it off the heat, and let it cool. But, I needed a screwdriver to break it into pieces! It was flavorful, but as I was making it for friends, I was afraid that it would pull out any dental work they might have! It was way too sticky, even for brittle. What a waste of time:(

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Reviewer:

Lisalou

Reviewed: Dec. 5, 2009

I had trouble with mine coming out, it became somewhat chewy; but the fault was mine, not the recipe. I let it get to 300, but immediately took it off the burner and I think that if I had left it on and added the ingredients while it was still on the burner (just turn the heat off) it would have come out perfect. It seems best to give it a few seconds, or even a minute at the 300 to make sure it is cooked long enough. I am going to try it again, I think it will come out right this time.

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Reviewer:

Jana

Reviewed: Jan. 27, 2009

I don't know what Crickle is but I use this recipe to make the world's best Cashew,Peanut and Pecan Brittle known to mankind. This is absolutely the best brittle receipe ever.

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Reviewer:

The Real Cake Baker

Cooking Level: Expert

Reviewed: Dec. 15, 2008

My husband couldn't stop eating this! Thanks for the hint to keep on heat to stir in nuts. I put parchment paper over mixture,when I put it into pan and had oven mits on to press mixture flat. You must work fast! Next time I think I will put the pan in the oven as well to keep the mixture warm longer, to be able to have more time to spread.(The cold pan also helped cool the mixture too fast.)

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Reviewer:

HelicopterAdvantage.com

Reviewed: Jan. 20, 2007

This candy was delicious! I had a bit of trouble spreading it out after cooking so I had a 'cashew clusters' effect, but it was tasty. I was in the mood for cashew/cardamom so I added a scant 1/8t of ground cardomom and a tiny bit of freshly ground nutmeg when I added the cashews. Yum!

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4 users found this review helpful

Reviewer:

Sharon S.

Living In: Brooklyn, New York, USA

Reviewed: Jan. 4, 2007

I added this to my Christmas assortment of cookies and candies. It was very popular with my family. Didn't have much left to give away. A nice change from peanut brittle, but hard on your teeth.

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Reviewer:

Barbara

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 22, 2006

I thought this candy was very good. However I found that removing the mix from the heat and then adding the other ingredients left the candy to tough to spread. Next time I will just add everything right at the end when the temp reaches 300 then spread on my cookie sheet.

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18 users found this review helpful