I have a question about the recipe "Cinnamon Pecan Brittle" from elanaspantry. Does it come out crunchy? or chewy?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Reading through the comments on her blog post, it seems that a few people unexpectedly ended up with a chewier brittle, but one commenter tossed it in the freezer to get a crunchier result.
Please enter a valid email address.
Well played. You deserve a cookie.
But only if you go to a bad restaurant
A Case for Eating Out on Valentine's Day
Compound Goat Cheese
Pre-Order Our New Cookbook
The Gift of Gift Cards
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.