![]() I will tell you why and would not make it again unless I altered it much! 2, 1 STARS.I DO NOT give these as I feel they are NOT worthy.especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. Either it just didnt work in preparation, directions, or taste. 3 STARS.This recipe was not something that got approval from the majority. It would most likely be made again, many times! 4 STARS.This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. And if you’re really nervous, just experiment with peanuts to start.Before I get to the details let me tell you how I rate recipes.and tell you how I feel about others ratings! 5 STARS.This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. This Pistachio Brittle recipe makes a small batch which is great for practice-not to mention for cooks with no willpower (not naming any names here). I learned to make toffee from a middle school aged friend-and it’s still my very favorite holiday treat! Hopefully the technical discussion hasn’t deterred anyone! Believe me, it becomes second nature after a couple recipes. Be careful, have ice or very cold water ready just in case, and don’t cook with squirmy kids. I have found that when I pour out the brittle/toffee, those crystals stick to the pan and don’t impact the final product.Īnd a final warning, boiling sugar is a lot hotter than boiling water. Most sources tell you to remove this with a wet brush, but I skip this. My other comment is that some crystallization usually occurs on the sides of the pan. And if you don’t get the sugar dissolved, you can get pockets that burn. You’ll be warned that this will cause crystallization, but this really isn’t an issue until your mixture starts to boil. I stir the mixture on medium high heat before it comes to a boil until the sugar granules disappear and then I stop stirring. The other thing you’ll read caution about is unwanted crystallization and here is my take on this.įirst, I like to start any candy making recipe by dissolving the sugar in water. For an excellent detailed discussion take a look at Crafty Baking. I recommend using an instant read thermometer to help get the temperature right, though experienced candy makers can sometimes do this by smell. Burnt is around 350 F, so more is not always better. Some recipes cook brittle to 300 F which I feel provides significantly less flavor than going to 330 F. ![]() The second change you get is increasing levels of caramelization, which adds flavor. Stopping at a higher temperature means it will be harder (like brittle). Water boils out gradually, so if you stop cooking at a lower temperature your candy will be softer when cooled (like caramel). As the temperature increases, it brings about two important changes.įirst, the amount of water in the syrup changes. Good nuts make good brittle! What Happens When You Boil Sugar THIS SECTION MAY CONTAIN AMAZON OR OTHER AFFILIATE LINKS, WHICH CAN EARN ME A SMALL COMMISSION, PLEASE SEE MY POLICY PAGE FOR DETAILS.Ĭandy is very dependent on sugar that melts and goes through different stages.
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