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Great Gratin!  I made this dish and was pleasantly surprised.  I did not have any chipoltle, but used a bit of hot paprika instead.  De-lish

By mattmann61 | 

December 20, 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. 

By mattmann61 | 

December 20, 2007

DRY AS A BONE!  There must be a mistake in the recipe because I made it twice EXACTLY as stated.  The first was for a Thanksgiving meal and it was too dry to serve.  I made it again trying to figure out what could have been wrong.  I gave it two stars because the flavor was SO good.  The major problem I think is with the crumb layer.  I would be interested to see if others had the same experience.  The words, "This moist cake" need some reevaluation.

By mattmann61 | 

December 20, 2007