Yield: Yields 6 cups
This boiled candy is a good one to have in your repertoire because it’s so versatile. Depending on your add-ins, it can be classic or offbeat, sweet or spicy. Be warned that if you’re using red pepper flakes or cracked black pepper, the heat will build as you eat.
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Several reviewers below noted that their brittle came out too salty. The test kitchen responds: The Fine Cooking test kitchen mainly relies on Diamond Crystal brand kosher salt for testing, though not all kosher salt crystals are equal. Morton’s Kosher, for example, has a denser flake which, when used in the same volume as the Diamond, is much more powerful. If you’re measuring by volume, 1 Tbs. Morton’s = 1-1/2 Tbs. Diamond. In this recipe, you can be sure you have the right amount by weighing your salt.
Also keep in mind that table salt is even more dense, and using 1-1/2 Tbs. here will render the toffee inedible. Likewise, if you substitute salted butter or salted nuts for unsalted, that will only add to the saltiness.
I made this with the roasted peanuts and got rave reviews! Weighing the salt and using a candy thermometer it is a wonderful peanut brittle!
This is WAY too salty, and WAY too expensive to throw out. I'm trying hard to stomach it and/or find a way to use it as is and would really appreciate any comments or suggestions, as Fine Cooking doesn't seem to be responding to any of our posts. Thanks!
I had the same results on the salt typo, it should probably have been teaspoons, not tablespoons. I also had the oiliness problem, but I just wiped it off the slab before breaking it up. I would increase the nut quantity by 50-100 percent as well.
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