Paula's Nutty Brittle From Savannah's Candy Man

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GREAT candy.

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Love It" When I make this. the family loves it,very good.And everything came out wonderful Thanks Paula.

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My daughter and I just made this brittle, it came out beautifully. We halved the recipe which worked out perfectly for our pans. I will be making this every holiday!

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This was divine!! And considering how costly it is to buy good brittle that made it an extra treat!! Gonna be a hit at Christmas.

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Great simple recipe. Mine came out a bit darker carame but was very good. My candy thermometer might be off. When I make it again, i will take it off sooner or double check with a cold water test for hard crack. I made all pecan and toasted,, then cooled them prior to adding.

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I read reviews here and elsewhere before trying the recipe, and saw enough comments about it being too salty to opt for adjusting the amount from the beginning. I cut the amount in half, and it was plenty salty - really just the right amount.

Also, I halved the recipe, and used an 8 qt. saucepan - and had only just enough room in the pan once the baking soda was added, since it bubbled and foamed up so much - it doubled in volume. It would have been helpful in the recipe to have a heads up about what size pan to use for the full recipe to avoid having a huge mess after adding the baking soda.

The finished brittle was wonderful: very tender, beautiful color, really delicous. Easy enough to make again soon, and a huge payoff for relatively small effort. Four stars instead of five for the extreme volume of salt in the original recipe and the lack of direction about the equipment and volume expansion.

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it was delicious, easy and great directions! it came out just perfect!

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Just a few cooking comments that might help - I used a mixture of just cashews and macadamias. They should be roasted and salted. Make sure you use a big pot - the mixture froths quickly when the temperature is high and you*****the baking soda. I doubled the recipe, and used two large baking sheets - YUMMY!

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I tried this recipe because it had a 5star rating. Well, it was a huge waste of my time and $ (nuts are not cheap!. The salt should be omitted completely. That's where this recipe went wrong. I have tried a different recipe that didn't call for salt at all, and it came out delicious. This recipe will have to be dumped -- not trying it again. If you try it, don't add salt, you'll be disappointed, unless you like eating gross salty brittle. Good luck.

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For what ever reason it took about an hour or so to get to temperature after the sugar dissolved. I ended up using almond slivers and cashews, unsalted and roasted in the oven beforehand. I think I may have taken the mixture off of the heat a moment later than a should have, deeper caramel flavor to the brittle. I have only made candy a few times and I think that this is overall a great recipe for novice candy makers.