tag:blogger.com,1999:blog-5086745178674356329.post8561387705523251944..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: Salted Mixed Nut Brittle—The Best Nut Brittle EverPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-5086745178674356329.post-70912373900984008112023-12-23T00:03:22.316-06:002023-12-23T00:03:22.316-06:00Hi Shari! I'm so glad you enjoyed this post. ...Hi Shari! I'm so glad you enjoyed this post. I'm sure you will love the brittle! Merry Christmas!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-29073603789002899252023-12-22T23:23:36.916-06:002023-12-22T23:23:36.916-06:00I am so impressed with your recipe and the way you...I am so impressed with your recipe and the way you taught us. Very good! Thank you so much! I’m making this tonight or tomorrow and I’m really looking forward to it. Merry Christmas and God bless you. Sharinoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-89558158382095257582020-12-21T08:56:23.456-06:002020-12-21T08:56:23.456-06:00I'm so happy to hear you are enjoying this rec...I'm so happy to hear you are enjoying this recipe so much! Thank you for taking the time to let me know. I think this is the first year I have not made any of this brittle (I'm not seeing as many people...and not making as many gifts)...but I love it so much I may have to make a batch for myself in the next week or two. Merry Christmas!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-64546456482038715262020-12-20T22:06:30.672-06:002020-12-20T22:06:30.672-06:00I just made this wonderful nut brittle again (as I...I just made this wonderful nut brittle again (as I have for several Christmases) and it never fails. It makes an impressive gift and is really not difficult (as long as you have a good candy thermometer). Thanks so much for sharing it!Reneehttps://www.blogger.com/profile/07645033870272128201noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-74005775173725493862019-09-08T12:19:25.281-05:002019-09-08T12:19:25.281-05:00I'm sorry I didn't respond to your questio...I'm sorry I didn't respond to your question about the size cookie sheet. I am only now seeing this comment for the first time (10 months after you left it!). Anyway, you would need what we call a "full sheet pan" in restaurants. Most home cooks don't have something this large. One recipe pretty much fills a standard size cookie sheet (a "half sheet pan"). In practice, when I make this in a home kitchen, I make it twice instead of doubling the recipe. Candies are a bit touchy and your stove might not have the power to handle a larger batch efficiently. If you are still comfortable doubling the batch, just use two standard cookie sheets and put half the mix on each.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-61797439409821578452018-12-09T13:17:54.791-06:002018-12-09T13:17:54.791-06:00If doubling recipe what size cookie sheet
If doubling recipe what size cookie sheet<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-4952377962776241332016-12-31T15:19:25.243-06:002016-12-31T15:19:25.243-06:00I'm so glad you like it! Thanks for letting m...I'm so glad you like it! Thanks for letting me know. I still make it every year... I found that when I didn't make it, people noticed and asked for it!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-78935310344369779402016-12-31T13:50:03.062-06:002016-12-31T13:50:03.062-06:00Have made this twice now and it's a huge hit. ...Have made this twice now and it's a huge hit. Seriously the best brittle recipe I've ever seen!staxyhttps://www.blogger.com/profile/03027535186274277605noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-81372008731366576732015-12-23T15:05:28.856-06:002015-12-23T15:05:28.856-06:00Thanks Katrina! I've made two batches so far ...Thanks Katrina! I've made two batches so far this year...and will probably make another before the holiday is over...Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-60901810647444356972015-12-23T13:33:18.639-06:002015-12-23T13:33:18.639-06:00I've made this every year since 2010 now. Lov...I've made this every year since 2010 now. Love it. Just finished this year's batch. Now to not snitch too much......Katrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-79405557398497203532014-12-19T18:41:05.241-06:002014-12-19T18:41:05.241-06:00JP, thanks for taking the time to comment. Yes......JP, thanks for taking the time to comment. Yes...this really is the best :). I hope the tip about keeping the nuts warm made a difference for you. BTW, if you like this recipe, you should give the Chocolate Almond Toffee (http://www.forloveofthetable.com/2011/12/chocolate-almond-toffee.html) a try too.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-66545301118518037262014-12-19T10:36:32.875-06:002014-12-19T10:36:32.875-06:00This is the peanut brittle I have been making for ...This is the peanut brittle I have been making for years. I found it in a cookbook and have never looked back. I do think the butter in the recipe makes all the difference, and of course the salt. I am happy to be able to "PIN" this recipe as I am always worried about losing recipes. Your tip about keeping the nuts warm is great, sometimes it is difficult to get all the brittle stretched out before it gets too hard, harder because in this family we never make a single batch. Right now I am making it and keeping the nuts warm. Thank you for that tip!JPhttps://www.blogger.com/profile/06995490915067001877noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-84552832909637842092011-07-28T14:12:49.717-05:002011-07-28T14:12:49.717-05:00You're welcome! You will find this brittle to...You're welcome! You will find this brittle to be quite different from what you are used to...I hope you like it. The cardamom infused brittle sounds delicious!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-59773587653702258112011-07-28T13:18:44.466-05:002011-07-28T13:18:44.466-05:00Thank u very much.....I will try it with Salted n ...Thank u very much.....I will try it with Salted n Roasted nuts. In India, the brittle sold in the market does not have any salt at all.....it is transparent in color and Cardamom powder is used to infuse falvor. Hence, my query.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-76983524867303170572011-07-22T09:54:49.368-05:002011-07-22T09:54:49.368-05:00I'm assuming that if the nuts are raw that the...I'm assuming that if the nuts are raw that they aren't salted either. So there will be differences from the absence of salt and from the fact that the nuts are raw. As you note, there will be a definite flavor difference. <br /><br />Beyond that I think their will be quite a bit of difference in texture. Raw nuts are not as tender as roasted/toasted nuts. Most nut brittle recipes that call for raw nuts--typically "raw spanish peanuts"--add the nuts early on (after the sugar has dissolved) so that the nuts roast in the syrup as it cooks to temperature. If I were you, I would be inclined to search for a recipe like that, rather than use this one that adds the nuts at the end (on the assumption that they are already roasted). <br /><br />The salt too is important for texture, I think. I can't give you technical chemistry reasons for this, because honestly, its more of a hunch--but I think the presence of the salt from the nuts IN the brittle (not just on the surface) does something to the sugar structure that makes the brittle more tender.<br /><br />I hope this helps.Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-88548293706964838962011-07-22T08:58:15.570-05:002011-07-22T08:58:15.570-05:00Hi, I am planning to make tthen today. What If i u...Hi, I am planning to make tthen today. What If i use nuts thats are not roasted? Apart from flavor will the chemistry change?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-52365016269671495562010-12-22T14:11:51.553-06:002010-12-22T14:11:51.553-06:00Katrina--I have never had this brittle crystallize...Katrina--I have never had this brittle crystallize. The corn syrup acts as a bit of protection. Let me know how yours turns out. And have a Merry Christmas!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-49596774373922182162010-12-22T09:16:29.319-06:002010-12-22T09:16:29.319-06:00I'm dying to make this, but scared. ;) Seriou...I'm dying to make this, but scared. ;) Seriously, my issues with crystalized sugar scare me. I know someone in Kevin's family who loves brittle, so it would be fun to make this for her. <br />It could be a fun challenge for me.<br />Have a wonderful Christmas, Paige!Katrinahttps://www.blogger.com/profile/17194870993492545810noreply@blogger.com