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Mixed Nut Brittle
December 23, 2008

Well... mixed impressions with this recipe. I will freely admit I'm mostly used to working softball stage candy, so this might just be a learning curve. First, the syrup came to hard-crack stage at about 260 degrees. I live in Alberta, Canada, so it could be the elevation (or my thermometer) but I would suggest checking the stage manually very often. Hard crack sugar should string into threads that break when bent when dropped into cool water off of a spoon. When I got the right temperature, I poured the sugar over the nuts in a large metal saucepan and had a really hard time mixing them with the butter and vanilla, the mixture firmed up very quickly. When I transferred the nuts to the pans, they were in balls. I cooled and greased my hands to press the mixture flat (be VERY careful you don't burn yourself) I may try pouring the sugar/vanilla/butter/salt mixture over the nuts next time. I put the pans in the freezer to cool more quickly. The brittle was very easy to remove from my metal pan with just a slight twist of the pan, the glass pan I used was a total disaster. I couldn't get the darned stuff out, I tried spatulas, knives, even a meat tenderizer. I finally wound up chipping it out in small bits.. it was horrible. Don't use glass!!! The brittle itself tasted quite good. I will try this again but my kitchen is a mess. Good thing sugar cleans up fairly well :)

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