Reviews for Best-Ever Nut Brittle

December 22, 2008

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

March 18, 2008

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.

February 8, 2008

freakin amazing.  The butter makes it.  MAny other recipes call for more corn syrup and a lot less butter.  After I spread it on the sheet pan I spread chopped bittersweet chocolate over it and let it sit for a couple minutes, then spread it when it melted (the heat will melt it all)  After it cooled and hardened I went over it again and drizzled it with white chocolate.    Made humongous batches, packaged in tins and gave to friends for christmas. 20 minutes IF THAT.  Where else can you get 2 lbs of THE BEST nut brittle for $2-3??  Let me know and I'll buy them out :)

December 29, 2007

So delicious. This really is the best ever nut brittle.  The roasted salted nuts plus the sprinkling of fleur de sel on top makes it absolutely addictive.  My only advise is to be diligent about monitoring the sugar temperature.  I was very careful the first time I made it, but got over confident on the second time.  The temperature spiked quickly after it reached 300 F.     

December 21, 2007

INCREDIBLE  I made the "mistake" of making some of this and sharing it with friends.  Now the requests to repeat are pouring in!!!  It it just the best I have ever made/had before.  The only change I made was to use only peanuts and cahsews 50/50.  If you watch your temp and let the sugar cool just a bit before adding the nut mixture, you will avaoid that burnt peanut taste that I ususally find in most brittle.  For a good trick in panning the brittle, check out Alton Brown's method. 

December 20, 2007