When you pour the brittle onto the baking sheet, use the back of a wooden spoon, as lightly buttered as possible, and do not touch the brittle until it begins to cool. This has worked for me in the past.
Charlotte ----- Original Message ----- From: "Marilyn DeWeese" <[email protected]> To: <[email protected]>; "Rhonda Scott" <[email protected]> Sent: Thursday, December 17, 2009 7:08 AM Subject: Re: [CnD] Microwave Pecan Brittle When I make brittles, I always have a sighted person with me to spread it, because I got severely burned once, trying to do it myself. Maybe we can get some ideas from people who have done it with no help from a sighted person. Marilyn ----- Original Message ----- From: "Rhonda Scott" <[email protected]> To: <[email protected]>; "Colleen" <[email protected]> Sent: Thursday, December 17, 2009 7:17 AM Subject: Re: [CnD] Microwave Pecan Brittle > Thank you mucho. > > Does anyone have any special methods for spreading mixtures this hot? My > mom > does her brittle on the stove and is able to spread it nice and thin. It > breaks up easier and seems to taste better too. But the mixture gets > extremely hot and sticks to everything, and you have to be able to work > quickly. > > Rhonda > > > ----- Original Message ----- > From: "Colleen" <[email protected]> > To: "cooking dark" <[email protected]> > Sent: Thursday, December 17, 2009 6:43 AM > Subject: [CnD] Microwave Pecan Brittle > > > Microwave Pecan Brittle Recipe > > Ingredients > > > > 1 cup pecan halves > > 1 cup sugar > > 1/2 cup light corn syrup > > 1/8 tsp salt > > 1 tsp butter > > 1 tsp vanilla > > 1 tsp baking soda > > > > Directions > > > > Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass > > bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 > > minutes. At the end of 8 minutes, add butter and vanilla. Blend well. > > Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and > > add baking soda and gently stir until mixture is light and foamy. > > Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 > > hour. Break into pieces and store in airtight container. > > If you're lucky enough to be Irish, > You're lucky enough! > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
