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.
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.
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A good brittle, but as others have said, too salty-and I did use Diamond Crystal kosher salt and unsalted butter. I’m going to try it again with less salt, because the brittle itself had a great texture and was easy to make.
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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