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Joined Date: Feb 16, 2011
"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.