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Nut fanciers have a lot to love about this irresistible brittle. The variety of nuts is what makes it do different. It's one of the first sweet treats to appear on my Christmas candy tray...and also the first to disappear!
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Analysis: 1 ounce equals 148 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 164 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Mixed Nut Brittle in Country Woman November/December 2000, p33
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Reviewed on Dec. 28, 2008 by Aneeley
This was my first try at making brittle. You almost need four hands to finish the recipe, but it's definitely worth it. Very few ingredients but a lot of hurry up!Key things to keep in mind: you'll need plenty of spoons, you'll use one, stuff will stick to it, throw it to the side and get a fresh one. Having a candy thermometer is required! Let it cool all the way.It is a clear winner as far as taste goes. I'll make it again next year.
This was my first try at making brittle. You almost need four hands to finish the recipe, but it's definitely worth it. Very few ingredients but a lot of hurry up!
Key things to keep in mind: you'll need plenty of spoons, you'll use one, stuff will stick to it, throw it to the side and get a fresh one. Having a candy thermometer is required! Let it cool all the way.
It is a clear winner as far as taste goes. I'll make it again next year.
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