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?