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Chocolate Pistachio Brittle

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Source: Martha Stewart Living, February 2003
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How would you rate this recipe?
30
  • Alyssa12
    18 DEC, 2011
    Unfortunately this recipe turned out horribly. As I waited for the candy thermometer to rise to 295 the mixture began to burn, ultimately I was left with the stickiest dishes and burnt brittle. NEVER again.
    Reply
  • bluecanoe
    23 DEC, 2010
    Recipe did not give SIZE of sheet to use, so brittle came out WAY too thick! Recipe for Praline Dust produced 5 times the amount needed. I was VERY disappointed with the poor directions that produced an unsatisfactory result. By the time I realized I had too much for one sheet, it had to be poured immediately, and I had no time to grab and prep a second sheet, and had to use a hammer and chisel to break the overly-thick brittle!
    Reply

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