Mixed nut brittle recipe

The colors of Fall are nothing short of spectacular. Orange and red and yellow just don't seem like adequate words to describe the colors that color the landscape during this glorious season. If I was a painter, I would probably know the proper color names but since I'm a chef, I just make up my own names for the Fall colors that inspire me. (Deep amber almond, ruby cranberry and golden pistachio.) It's all about the food. Anyone else notice that the leaves on the trees bear a striking…

Peanut brittle is done one better when prepared with mixed nuts instead. This impressive candy is simply delicious. I like to pack some in pretty plastic bags to give as gifts.

We've had a whirlwind week; we had visitors come to stay and are currently spending a couple of nights at Justin's mum's. I realised that the weekly Cakes & Bakes post would be due and I hadn't yet made anything. Seeing as Justin's mum (aka Granny Glittens) regularly says

This recipe for nut brittle is really easy to follow and the resulting candy is truly delicious! It makes a tasty gift for the holidays!

Inspired by ingredients local to the Northern U.S. this crunchy, spicy, sweet mixed nut brittle is perfect for holiday gifting. The post Sweet and Spicy Nut Brittle appeared first on Recipes | Jackie Alpers.

This grandma’s nut brittle is the best brittle for a crunchy, sweet treat. Packed with nuts and caramelized to perfection, it’s the ultimate nut brittle for gifting or snacking

Put a little crunch in your Christmas with chef Joanne Chang’s Mixed Nut Brittle. The recipe is low on labor

One very easy snack you can make for yourself or your kiddos is honey nut brittle. It doesn't cost too much to make, especially if you keep nuts on hand anyways. I also like to

Lest you think that I'm tooting my own horn, let me assure you that "Best-Ever Nut Brittle" was the exact title of this recipe when it was published in a December issue of Food & Wine a few years back. I love this remarkable recipe and think more people should know about it. The recipe is an adaptation of a recipe by Karen DeMasco, the pastry chef at New York City's Craft. I would be interested in seeing the original, but I have a hard time imagining that it is any better. As is, it truly is…

Mixed-Nut Brittle with Sea Salt – recipe in post Here’s a question for you – do you prefer to say “Brittle” or “Brickle? I’ve always said brittle, myself, but this is one point where The Fiancé and I differ. He says brickle, I say brittle… let’s call the whole thing off! Whatever you call it, …