Brittle is a type ofconfection consisting of flat broken pieces of hardsugar candy embedded with nuts such aspecans,almonds, orpeanuts,[1] and which are usually less than 1 cm thick.
In parts of theMiddle East, brittle is made withpistachios,[10] while many Asian countries usesesame seeds and peanuts.[11] Peanut brittle is the most popular brittle recipe in theUnited States.[12] The term "brittle" in the context of the food first appeared in print in 1892, though the candy itself has been around for much longer.[13]
Traditionally, a mixture of sugar and water is heated to thehard crack stage corresponding to a temperature of approximately 146 to 154 °C (295 to 309 °F), although some recipes also call for ingredients such as glucose and salt in the first step.[14] Nuts are mixed with thecaramelized sugar. At this point spices,leavening agents, and oftenpeanut butter or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite, a marble slab or a baking sheet. The hot candy may be troweled to uniform thickness. When the brittle is cool enough to handle, it is broken into pieces.[15] It is also rare to break the brittle into equal pieces.
Media related toSeed brittles at Wikimedia Commons
