|Total Time||1 hour|
In December 2007, it seemed, every major food magazine was touting the traditional joys of homemade holiday candy. This crunchy brittle is adapted from toffee recipes in Gourmet, Saveur, and Food & Wine.
|4||sticks (1 pound) unsalted butter, cut into 1-inch pieces|
|2||cups nuts (pecans, peanuts, etc.), toasted and chopped|
|2||cups bittersweet chocolate (70 percent cacao), finely chopped, or 2 cups semisweet chocolate chips|
|⅛ to ¼||cup coarse sea salt, such as Maldon|
Since candy syrup is very hot (300 degrees), use only metal and silicone equipment for making this brittle. And be sure to soak all the utensils as soon as you’ve poured out the molten candy, or you’ll wind up with rock-hard candy stuck to your cooking pots and tools.
You can use less butter if you like, down to about 2 sticks (1/2 pound); the less you use, the clearer and harder the toffee will be.
For a traditional nut brittle, simply leave out the chocolate and the salt at the end.
This content is from the Culinate Kitchen collection.
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