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Nut brittle gone wrong !

01/12/2012 11:38 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

bigmarty

member since 01/12/2012
4 posts (ø0.02/day)

Hello there hoping you guys might help !
I recently came across a recipe for pecan brittle in the doctors waiting room . It got me thinking and wanting to try it - basically all you had to do was to melt some sugar , add nuts and a little bicarb , spread on a buttered sheet and let it it cool - what could possibly go wrong ?
In my infinite wisdom I decide to tweak the recipe a bit ; I used 10 oz soft brown sugar (recipe said caster) substituted chopped mixed nuts for pecans (purely for the cost- don't think this is the issue) added a large knob of butter (thought it might make it tastier) and the kettle had boiled so a put in a splash of hot water to "help it melt".
The thing is it won't set ,its been in the fridge 18 hours now and its still soft and gooey
I was wondering if there was any way to rescue the ingredients - maybe to turn it into biscuits or something ?
Any suggestions welcome - cheers from Marty in Newcastle
02/12/2012 12:31 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

bigmarty

member since 01/12/2012
4 posts (ø0.02/day)

just going to try again for a reply before it goes in the bin !
02/12/2012 14:27 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

AGibson

member since 17/04/2008
416 posts (ø0.22/day)

Hi bigmarty,

welcome co CU. Sorry you haven't had a reply to your problem yet. I am afraid I'm no expert and can't help you.
The weekend is somtimes a bit quiet but I am sure one of our more experienced people will be able to help you tomorrow.

I'll watch out so the thread doesn't get lost laughing out loud

Kind regards,
Angelika
02/12/2012 14:40 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

bigmarty

member since 01/12/2012
4 posts (ø0.02/day)

thanks Angelika - I don't think any harm will come to it .
Someone has suggested freezing it and adding to ice cream , not sure if it will freeze !
02/12/2012 17:21 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

Androcles

member since 08/09/2010
1,477 posts (ø1.5/day)

Hi bigmarty,

Not an expert on this topic, but guess that once toffee is made it is difficult to change it. My only thought is that the amount of butter you added extra has diluted the sugar needed to make it set. My suggestion would be to melt the brittle down again and add sugar to the correct amount and then try re-setting it.

Best wishes,

A.
03/12/2012 11:05 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

bigmarty

member since 01/12/2012
4 posts (ø0.02/day)

Thanks Androcles , I'm going to try putting some caster sugar with the melted goo and see what happens- if it fails it can go to the birds !
03/12/2012 16:51 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

Nannabren

member since 20/07/2012
27 posts (ø0.09/day)

Think you may have missed a little of the recipe. The sugar has to be slowly melted then boiled to turn into syrup then toffee. I would wash off the sugar mix and eat the nuts after putting them to dry in the oven for five minutes. Toffee is easy to make but you really need a good thermometer so you can get it to the right temperature to form a toffee, which is a lot hotter than just a syrup. Syrup is golden toffee the sugar turns brown. Your brown sugar would be brown all the time so you would definitely need a thermometer. But you can do it, stick to the recipe. I love nut brittle.

Ps to avoid disappointment dip the pecans when dried in some warm melted chocolate that doesn't have to be boiled. Enjoy. x
03/12/2012 16:56 print entry Reply to this topic jump to beginning of page jump to end of page move up one entry skip down one entry

Nannabren

member since 20/07/2012
27 posts (ø0.09/day)

Sorry missed out a comma. I meant syrup turns a golden colour but toffee is darker and more brown as it caramelizes, and enjoy your mixed nuts forgot you did not have pecans. Silly nanna. x
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