Autumn Nut Brittle

I found this great Autumn Brittle recipe on line and could not wait to try it out.  Beings as my Mom is a big peanut brittle fan I thought she would enjoy trying a new recipe with me when we were up at her house.  With all of the nuts in this recipe it is not cheap to make, but, oh, is it worth it.  I learned a couple of things while making this that I thought I would pass on to you.  When cooking the sugar mixture, the temperature goes from soft crack to hard crack fast so you need to be on your toes or it will burn.  I burnt the first batch and was not about to mess up all of my precious nuts for something that tastes burnt.  So I started all over again.

I love the look of all these nuts together. I think that they look so autumny.  I spread them out in a 9 x 13 inch pan, but when I do it again I think I will use a jelly roll pan that is bigger.  That way the pieces don't end up as thick and would be easier to bite into without some kind of dental work later.  

Before the brittle was totally hard, I scored the entire thing with a sharp knife so that it would break easier once it was cool.

I will be making this again real soon.  Not only is it wonderfully good, but it is so pretty.

Comments

[Cheri Peoples]

I am featuring you today.
Your Autumn Brittle looks beautiful.
By the way you can change the size of my Fall party button so it fits your side bar. Whatever your side bar width is--just change the numbers to fit it.

Cheri www.itssoverycheri.com

[Robin Maner]

I have to say this: THAT'S NUTS! Haha. Wow, that looks so good. All those different kinds on nuts gave a brittle and interesting color and texture. I bet it also tastes good. If I can only convince my dentist to let me eat this, LOL.

[Calandra Janocha]

Yum! My sweet tooth suddenly craved for this treat! The nuts are overflowing everywhere. All I did was stare at it and I realized that I should have some as soon as possible. Hahaha!

[Jill]

Do you recommend using all raw nuts, or roasted and unsalted?