I particularly like the cooking instructions. Taking the syrup to hard ball. Adding the nuts, and then stirring until it turns out golden brown yields a quality brittle without burning.
I am less pleased with the recipe itself. First there is no salt, which if the nuts are not salted will yield a one dimensional sickly sweet brittle. Second, there is no fat. Adding three tablespoons of butter, will cause the crystals in the candy to "crunch" rather than break into rock hard shards you can impale your gums on. I also doubled the batch, and added fifty percent more nuts. I like my brittle to be nuts held together with candy rather than candy, with a few nuts sprinkled in. And yes, I made it with almonds. Almost any raw nut will do.
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I particularly like the cooking instructions. Taking the syrup to hard ball. Adding the...