Paula's Nutty Brittle From Savannah's Candy Man

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Total Reviews: 19

Showing 11-19 of 19

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  • on December 10, 2009

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    Did anyone use plain not roasted nuts. If so what do you need to add to make up for the salt and did you roast your nuts in the oven! Thanks!

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  • on December 07, 2009

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    Never made brittle before, this recipe turned out great. I used canned party mixed nuts for a variety....really great. Wanted something different for gift bags and this is perfect. Thank you Paula!!

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  • on November 04, 2009

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    It is super buttery and it was pretty easy to make.If this is the first time you are going to make brittle use this recipe because I found it to be very simple to do.Thanks Paula. Julia Freed

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  • on July 01, 2008

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    I used to travel 90 miles to an Amish store to buy their homemade cashew brittle. I tried this recipe last night, and it was even better. I used medium high heat instead of high, and be careful to watch your temperature very closely. A good-quality, accurate candy thermometer is necessary. I didn't have the macadamia nuts, so I just increased the amount of pecans and cashews. Also, my mom used to say that for best success you should only make candy on a dry day with little humidity -- don't know if there's any truth to that, but she had a lot more experience at these things than I do. Will definitely make this one again!

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  • on April 12, 2008

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    This is a wonderful brittle but i did change a little bit I only used Pecans in mine due to the fact there is a candy shop that makes & sell pecan brittle & I bought some it is 28.00 for 26 oz so I thought I'd try one of Paula's I got almost 2 times as much as I bought & didnt have much over 10.00 in the whole batch next time I will try it just like Paula's

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  • on December 30, 2007

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    I followed the recipe and it turned out great! First time ever making brittle, I was concerned about the baking soda but now I know why it is needed. The color will change to a golden brown once the baking soda is incorperated.

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  • on September 05, 2007

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    Ok so I made this and followed the recipe to a "T"... it was NASTY. I used white sugar since the recipe did not specify. Was it supposed to be brown? If so it needs to be updated because making it with white sugar is just plain gross.

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  • on September 02, 2007

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    My dad's favorite food is peanut brittle. He said this is now his favorite, loved all the nuts.

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  • on May 31, 2007

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    I have to tell people that they have to try this because I made it and it was great.

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