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or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite, a marble slab or a baking sheet. The hot candy may be troweled to uniform thickness. When the brittle is cool enough to handle, it is broken into pieces. It is also rare to break the brittle
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corresponding to a temperature of approximately 146 to 154 °C (295 to 309 °F), although some recipes also call for ingredients such as glucose and salt in the first step. Nuts are mixed with the
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333:. The term "brittle" in the context of the food first appeared in print in 1892, though the candy itself has been around for much longer.
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Nougatine is a similar confection to brittle, but made of sliced almonds instead of whole peanuts, which are embedded in clear caramel.
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Paula Deen's
Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
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Gourmet Gifts: 100 Delicious
Recipes for Every Occasion to Make Yourself & Wrap with Style
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Field Guide to Candy: How to
Identify and Make Virtually Every Candy Imaginable
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804:(Seventh ed.). Hoboken, New Jersey: John Wiley & Sons. p. 656.
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The
Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli
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53:
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The World on a Plate: A Tour
Through the History of America's Ethnic Cuisine
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and peanuts. Peanut brittle is the most popular brittle recipe in the
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Traditionally, a mixture of sugar and water is heated to the
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597:"El origen de la palabra Palanqueta y La Fiesta del Maíz"
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547:"Holiday Sweets: We Love Croccante (And So Will You)"
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133:It has many variations around the world, such as:
612:Philippine Food, Cooking, & Dining Dictionary
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44:Golden peanut brittle cracked on a serving dish
125:, and which are usually less than 1 cm thick.
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109:consisting of flat broken pieces of hard
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657:. University of Nebraska Press. p.
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14:
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753:"Peanut Brittle Recipe *Video Recipe*"
337:Preparation of American peanut brittle
1549:Cuisine of the Southern United States
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772:. Simon & Schuster. p. 418.
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1057:(Cantucci, Carquinyoli, Croquant)
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535:. Simon and Schuster. p. 82.
325:, while many Asian countries use
113:candy embedded with nuts such as
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350:sugar. At this point spices,
229:(which can also be made with
1502:. You can help Knowledge by
718:. Philadelphia: Quirk, 2009.
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614:. Anvil Publishing, Inc.
610:Polistico, Edgie (2017).
476:. Macmillan. p. 34.
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27:Confection made with nuts
1334:Filling, topping or base
1185:Almond biscuit (Chinese)
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800:Gisslen, Wayne (2017).
321:, brittle is made with
1498:-related article is a
1471:Walnut and coffee cake
1200:Berner Honiglebkuchen
504:Dinah Corley (2011).
470:Kate Hopkins (2012).
429:List of peanut dishes
307:kẹo lạc, kẹo hạt điều
1554:Peanut confectionery
1385:Date and walnut loaf
882:and seed confections
845:at Wikimedia Commons
649:Joel Denker (2007).
599:. December 21, 2015.
1564:Confectionery stubs
1260:Nocciolini di Canzo
802:Professional baking
766:Paula Deen (2011).
638:. January 11, 2011.
531:Lisa Abend (2011).
359:into equal pieces.
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755:. Joyofbaking.com.
551:La Cucina Italiana
409:Florentine biscuit
260:in other parts of
92:Media: Brittle
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811:978-1-119-14844-9
738:The Food Timeline
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1395:Dutch letter
1205:Bethmännchen
993:Panocha mani
947:
917:Marron glacé
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783:. Retrieved
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729:Olver, Lynne
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714:Chu, Anita.
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553:. 2020-12-21
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1461:Simnel cake
1390:Dundee cake
1365:Bienenstich
1235:Kourabiedes
1098:Dominostein
1034:Almond bark
1018:Sohan asali
958:Churchkhela
404:Churchkhela
394:Almond Roca
385:Food portal
348:caramelized
319:Middle East
279:sohan halwa
227:Philippines
1543:Categories
1451:Sans rival
1426:Kransekake
1325:Mont Blanc
1210:Cavallucci
1163:Kaju katli
1103:Frangipane
963:Florentine
582:2024-06-13
557:2024-06-13
457:References
451:(in Spain)
323:pistachios
273:Bangladesh
252:in Indian
195:palanqueta
107:confection
1436:Pecan pie
1421:Kyiv cake
1416:Kerststol
1380:Dacquoise
1360:Bear claw
1270:Paprenjak
1215:Financier
1159:Nut barfi
1133:Panellets
978:Nougatine
820:944179855
785:April 11,
733:"Brittle"
700:April 11,
674:April 11,
489:April 11,
363:Nougatine
291:(花生糖) in
171:croccante
162:nougatine
1397:(Banket)
1290:Qurabiya
1275:Polvorón
1250:Macaroon
1240:Ma'amoul
1190:Amaretto
1138:Persipan
1123:Marzipan
1113:Gianduja
1093:Calisson
1055:Biscotti
988:Panforte
973:Gozinaki
371:See also
302:Thailand
298:thua tat
284:Pakistan
238:gozinaki
231:pili nut
158:croquant
1456:Silvana
1411:Jésuite
1375:Cassata
1350:Baklava
1280:Pignolo
1245:Macaron
1225:Ghoriba
1061:Stollen
1048:In mass
1027:Enrobed
1003:Praline
948:Brittle
943:Alegría
922:Mukhwas
895:Candied
439:Praliné
419:Dalgona
399:Caramel
311:Vietnam
268:kotkoti
243:Georgia
225:in the
190:alegría
184:Croatia
180:krokant
139:pasteli
123:peanuts
119:almonds
103:Brittle
32:Brittle
1318:Puréed
1265:Paçoca
1220:Friand
1152:Cooked
1128:Nougat
1079:Ground
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998:Pralin
953:Chikki
911:Dragée
907:Comfit
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808:
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449:Turrón
444:Toffee
434:Nougat
258:chikki
254:Punjab
249:gachak
223:samani
208:Brazil
199:Mexico
166:France
144:Greece
115:pecans
85:
76:butter
1494:This
1300:Tuile
1173:Baked
1118:Halva
968:Gajak
927:Noghl
696:. CNN
293:China
262:India
221:, or
175:Italy
149:sohan
129:Types
121:, or
111:sugar
72:water
64:Sugar
1500:stub
1345:tart
1343:and
1230:Kahk
816:OCLC
806:ISBN
787:2013
774:ISBN
702:2013
676:2013
663:ISBN
616:ISBN
512:ISBN
491:2013
478:ISBN
153:Iran
68:nuts
50:Type
1108:Gaz
880:Nut
309:in
282:in
271:in
241:in
206:in
197:in
193:or
182:in
173:in
164:in
160:or
151:in
142:in
1545::
814:.
735:.
731:.
678:.
661:.
659:33
574:.
549:.
256:,
217:,
117:,
74:,
70:,
66:,
1531:e
1524:t
1517:v
1506:.
1165:)
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913:)
909:(
872:e
865:t
858:v
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