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."
I make peanut brittle. every Christmas. I couldn't find my recipe and used this one. It is the best recipe I have ever used. It is delicious! I used a heavy bottom pan and calibrated my candy thermometer first. Perfect!
I absolute TON of 4 star reviews accompanied by no comments by "Food & Wine Member" all posted on 10/30/2020 discredits this recipe in my cook book.
Absolutely delicious! I used cashews and Hawaiian Kona sea salt
Sensational I heat up the nuts for 5 minutes and add cooked syrup 305-310 and turns out amazing
10 minutes to get to 300°F? Maybe in a vacuum on the moon. Bin my kitchen, it’s been over 20 minutes, and I’m still at 250°. And yes, I have good equipment. So far, this is a disappointment.
This flawed recipe is fixable. Adding the room temperature nuts to the hot candy causes it to seize up in the pan. Increase baking soda to 3/4 teaspoon and while the candy is coming to to temperature on the stove, spread the nuts out on a baking sheet and warm them at 250 degrees for 5 minutes or so. Add the warm nuts to the sugar mixture and spread on the rimmed baking sheet as usual.
Takes a while to reach the right temperature, we live in high altitude, but it turned out amazing. My first try was a little to hard, so I added more baking soda the next time and it was perfect!
Picture #2...
Love it!
Okay. I searched the Internet for remedies and spread the "fudge" out onto the cookie sheet and placed into the oven at 350. It melted and browned as it should. I think I saved it!