I was in the mood to make brittle. Don't ask me why....I've never even made brittle before. Of course, I didn't have peanuts in the house, so I improvised with cashews. I love how it turned out! And it was actually easier to make than I feared. Thank goodness for a candy thermometer! Make sure you have all of your ingredients measured and set aside in advance because once your candy reaches the proper temperature you won't have time to measure everything.
I took a large cookie sheet and lined it with tinfoil and then greased the foil for easy cleanup. I also kept the pan warm in a 200 degree oven so that when I poured the brittle liquid onto it, I would have more time to spread it. When my candy reached 250 degrees I pulled the pan from the oven so it would be ready. I found that it didn't work so well to use a utensil for spreading, so I poured the mix and shifted the pan from side to side to help the candy distribute. I tossed in the pan in the fridge to cool.
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