All of the years I screwed up candy-making seem to be behind me.  I think.

I have been having fabulous luck.  I’m almost afraid to say anything lest I jinx myself.

But I done good, today!

Candy-making is an unforgiving science – and I am not a scientist.  But having a really good recipe has gotten me on the right track.  And La Cucina Italiana Magazine came through with a couple of nut brittles that are really easy.

I followed the recipes exactly.

Almond Brittle

  • Peanut oil for greasing pan
  • 1 1/2  cups raw almonds
  • 1 cup plus 2 tablespoons sugar
  • 2 tablespoons water

Heat oven to 350º with rack in middle.

FOR ALMOND BRITTLE: Lightly grease a baking sheet and a 12- x 14-inch sheet of parchment paper with oil.

Spread nuts on an ungreased baking sheet. Bake, stirring nuts and rotating pan once halfway through, until fragrant and lightly golden, 8 to 10 minutes. Transfer pan to wire rack.

In a medium saucepan, combine sugar and water. Gently whisk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot. Cook mixture over medium-high heat, without stirring, until it turns a dark amber, 10 to 13 minutes – 320. Remove pot from heat, immediately stir in warm nuts, then transfer mixture to greased baking sheet and quickly spread with wooden spoon. Top with prepared parchment paper, oil-side down and, using a rolling pin, gently roll brittle to flatten. Remove parchment paper.

Let brittle cool slightly, then cut into small pieces. Let cool completely before serving.

And then there is the pistachio and pine nut brittle.

This one is a bit different.

Pistachio and Pine Nut Brittle

  • Peanut oil for greasing pan
  • 1 cup shelled unsalted pistachios
  • 1/2  cup plus 2 tablespoons pine nuts
  • 1 cup plus 2 tablespoons sugar
  • 2 tablespoons water

FOR PISTACHIO AND PINE NUT BRITTLE: Lightly grease a baking sheet and a 12- x 14-inch sheet of parchment paper with oil (baking sheet and parchment paper from Almond Brittle can be reused).

Heat oven to 350º with rack in middle.

Spread nuts on an ungreased baking sheet. Bake, stirring nuts and rotating pan once halfway through, until fragrant and lightly golden, 5 to 8 minutes. Transfer pan to wire rack.

In a medium saucepan, combine sugar and water. Gently whisk together mixture to ensure sugar is damp throughout, being careful not to get sugar on sides of pot. Cook mixture over medium-high heat, without stirring, until it turns a dark amber, 10 to 13 minutes – 320. Remove pot from heat, immediately stir in warm nuts, then transfer mixture to greased baking sheet and quickly spread with wooden spoon. Top with prepared parchment paper, oil-side down and, using a rolling pin, gently roll brittle to flatten. Remove parchment paper.

Let brittle cool slightly, then cut into small pieces. Let cool completely before serving.

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