I have a question about the recipe "Cinnamon Pecan Brittle" from elanaspantry. Does it come out crunchy? or chewy?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Community 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.
The salty-sweet story behind a very Korean-American recipe.
My Mother's Korean BBQ Made Me Feel American
DIY Fancy (No Recipe!) Crackers
Go On, Spread Out
The New Jersey Boardwalk of My Childhood
Your #1 Loves