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So many nut brittle recipes


Darienne
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More on high altitude, I have been making caramel etc here in Colorado for about 5 years and while at the beginning I was trying to do the math and subtract grades etc. I soon realized that it wasn't necessary and actually I had to stick with the same temperatures of the recipes (sometimes a bit more). Baking though all another story!

Vanessa

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Am I correct in assuming that it would be a mistake to use caramelized cacao nibs in a brittle because they are already cooked and would therefore burn in the process?

Greweling's Peanut Brittle calls for raw peanuts, with a variation of 'cocoa nibs' with no mention of raw, cooked or otherwise.

Thanks :wink:

edited for typos

Should be ok if you throw them in warmed at the end.

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