the ingred. 2 sticks butter 1 c sugar 1T corn syrup 1T water 3 oz almondsin heavy saucepan.
2006-12-18 04:38:14 · 6 answers · asked by Judi S 1 in Food & Drink ➔ Cooking & Recipes
If you haven't change any of the ingredients (or brand-have you change any brand ?),then it could be something to do with the environment and temperature of the room.
2006-12-18 20:44:52 · answer #1 · answered by VelvetRose 7 · 0⤊ 0⤋
instead of almond brittle, you got almond gooey?
the recipe, except for the almonds, sounds just like peanut brittle.
If you were making the brittle when it was very humid or rainy outside, the extra moisture in the air will start the syrup to crystallize (which is what you don't want, and what happened here).
The other things that I can think of are if you inadvertantly added pre-salted almonds (the salt crystals will goof up the mixture) or reusing a candy thermometer or spoon, or stirring the syrup mixture while it was boiling.
2006-12-18 12:47:56 · answer #2 · answered by shotgun_mosquito 2 · 0⤊ 0⤋
my bet is that it has something to do with the way butter or the corn syrup is being made. Now with the rush to abolish any trans fats and saturated fats, i'm sure the way the butter and/or corn syrup is made may have changed, therefore causing a different result in your recipe
2006-12-18 12:41:34 · answer #3 · answered by sunkist3122 3 · 0⤊ 1⤋
Does your recipe call for baking soda. When I make brittle I use baking soda only about 1 tsp.
2006-12-18 13:03:23 · answer #4 · answered by firelady 2 · 0⤊ 0⤋
Has the humidity changed drastically since you last made it?
That will have an impact.
2006-12-18 12:42:14 · answer #5 · answered by bandit 6 · 1⤊ 0⤋
My mom swears the weather affects when she makes candy. Hers does that when it is cloudy, or rainy.
2006-12-18 12:41:33 · answer #6 · answered by donnabellekc 5 · 2⤊ 0⤋