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Best-Ever Nut Brittle

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(127 people have added this recipe to their favorites.)

Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New York City’s Craft. When her children were younger, Tina would make it as a holiday gift for their teachers. As she recalls, "Come November, I’d start getting these looks from teachers who were hoping for the brittle but too shy to ask me about it."

Best-Ever Nut Brittle

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(127 people have added this recipe to their favorites.)
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Best-Ever Nut Brittle

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Best-Ever Nut Brittle

Posted by: jmarsh4765 on December 22, 2008

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I used a mix of pistahios and cashews - rave reviews!

Posted by: jannamae on March 18, 2008

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I agree!  This is delicious peanut brittle.  When you add the peanuts, work quickly as it does seize very rapidly and makes it harder to spread.  I used a 2 quart sauce pot and it was harder to quickly mix in the peanuts before I had to pour onto the sheet pan.

Posted by: iamsmrdi on February 8, 2008

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