Just made a new recipe for hazelnut brittle. Didn't turn out.
Used 1 1/4 cup sugar, 1/3 cup water, boiled, not stirred, for 5-10 minutes until medium amber in color. Poured it over the nuts, refrigerated 20 minutes. The texture is gritty, grainy, and opaque instead of glassy smooth and clear (like the picture with the recipe).
I used WF Organic pure cane sugar. Should I have just used plain grocery store white sugar?
What went wrong?
Recommended by Food52
6 Comments
I hope it works next time, hazelnut brittle sounds delicious.
I hope it works next time, hazelnut brittle sounds delicious.
Also, I don't know if the refrigeration caused problems but I never refrigerate brittle. The hot sugar should cool down quickly at room temperature and doesn't need to be refrigerated. Hope this helps. Hazelnut brittle sounds delicious, I hope it turns out next time.
http://www.thekitchn.com/thekitchn/tips-techniques/candymaking-basics-how-to-work-with-sugar-065049