Course/Dish - Candy / Truffles / Petite Fours
Adapted from Anne Isham’s Eat More Chocolate, Lose Weight Anyway!
Tested by Johnny Els.
Photography by Marla Camp
By Gary Nabhan
Courtesy of Jessica Maher
"My mom makes peanut brittle almost every year, and I have been known to eat more than my fair share. I’ve made many variations of her recipe with all sorts of nuts. My favorite so far has been black walnuts, but these Texas pecans are a close second. The glucose syrup helps keep the sugar from crystallizing while it is caramelizing. You can find glucose syrup in the baking section of the grocery store, but you can substitute agave syrup, if you prefer. This brittle makes a lovely gift or just a treat to have out for your guests."
Photography by Jody Horton
"My mom makes peanut brittle almost every year, and I have been known to eat more than my fair share. I’ve made many variations of her recipe with all sorts of nuts. My favorite so far has been black walnuts, but these Texas pecans are a close second. The glucose syrup helps keep the sugar from crystallizing while it is caramelizing. You can find glucose syrup in the baking section of the grocery store, but you can substitute agave syrup, if you prefer. This brittle makes a lovely gift or just a treat to have out for your guests."
Photography by Jody Horton
Courtesy of Lisa Fain
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