You may want to consider making an extra batch of this brittle just for snacking.
Ingredients
Makes about 8 ounces
Step 1
Line large baking sheet with parchment paper; spray parchment with nonstick spray. Combine malt powder, baking soda, and coarse salt in small bowl. Combine sugar, 1/4 cup water, and cream of tartar in heavy medium saucepan. Stir over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is dark amber, swirling pan occasionally, about 8 minutes. Turn off heat. Add butter, then quickly add malt mixture; whisk to blend.
Step 2
Pour mixture onto prepared sheet. Tilt sheet to spread mixture evenly. Cool completely. Break brittle into large chunks. Store brittle in airtight container at room temperature up to 1 week.
Leave a Review
Reviews (3)
Back to TopThis is really good. It took me only about 6 minutes on med-high heat. You can just watch to make sure it's not burning. it's easy to tell. the treat is marvelous
Loey
E Grand rapids
8/25/2010
I think perahps I didn't cook the sugar mixture long enough. When I poured it into the cookie sheet it turned into a big soft lump. Tasted good but it was hardly brittle. I'm also wondering if brown sugar can be substituted.
alisonut
2/9/2009
This was pretty easy, made it twice (as suggested, haha)-once for trying and once for gifting. The first time I think I let the sugar get too dark because as soon as I took the pot off the heat I smelled the bitter burnt sugar. I made the second batch and took it off the heat as soon as I saw a few dark golden streaks in the pool of light amber. This smelled much better.
capitts
1/15/2009
