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.
Martha Stewart Member
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!