Almond Brittle

11 Responses to Almond Brittle

  1. Amanda says:

    I have all your cookbooks but my favorite has to be the Christmas cookbook!! I still have it on my cookbook stand. Can’t put it away yet! Have made alot of the recipes from it. The Brie in Puff Pastry is a family favorite as well the Coconut Shrimp!! Yummy. Another family favorite is the Turkey Lasagna which is always great to have when company comes. We get alot of company here near the beach and this is a great standby dish!! Hope your holidays were happy!!

    • sbranch says:

      They were wonderful, and I can tell yours were too! Happy New Year! BTW, this Almond Brittle is very dangerous, SO good!!!

  2. Maggy's Girl says:

    Your recipe sounds yummy and I agree with your warning to box and ship to F&F fast but, I must say, the quote from Miss Piggy is hilarious. Always knew my fav girl had a level head on her glamorous shoulders. Thank you Susan for everything and, most importantly, making all your fans smile and lol.

  3. joann driscoll says:

    i am looking for your recipe for stuffed peppers i have seen it before but since cant find it

  4. Joyce Hufferd says:

    Is unsweetened chocolate dark chocolate? Can you use milk chocolate?

  5. Charlotte says:

    Is it supposed to be liquid when you pour it on the cookie sheet? If mine is crumbly did I get it too hot?

    • sbranch says:

      Did you use a candy thermometer? If you had the temperature to 295 degrees, it should be fine. It’s supposed to be liquid when you pour it on the cookie sheet, and as it cools it become easy to break into pieces. Crumbly doesn’t sound right, but the temperature at 295 is everything. Hope this helps!

  6. Degai says:

    Do you butter the cookie pans?

    • sbranch says:

      No, you don’t have to because there’s a ton of butter in the recipe. Just watch that temperature, it needs to be right. Have fun!

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