Melody and Taunya go head to head for the title of the best brittle! Melody makes a traditional peanut brittle, while Taunya goes rogue and makes an almond brittle AND then a peanut cocoa nib brittle. They also introduce their mama (who will probably not listen to this week’s episode—although she’s great).

The sisters also give an update on the business.

You can email the sisters at [email protected]--They would LOVE to hear from you!

Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”.

Now on to the recipes:

Melody’s peanut brittle

 http://www.recipegirl.com/2011/12/21/peanut-brittle-2/

Taunya’s nut brittle recipe

175g sugar

75g water

26g glucose (or corn syrup)

201g unsalted nuts (see note)

5g salt

13g unsalted butter softened

3g vanilla extract (the best you can afford)

2g baking soda

 

Method:

1. Put the nuts in metal bowl (or something oven safe) and keep warm in an 200 degree oven
2. In a sauce pan add the sugar and water, and bring to a boil, stirring constantly
3. Add the glucose and cook without stirring until golden brown
4. Remove from heat, and add the salt, butter and vanilla, stir
5. Quickly add the nuts and the baking soda, stir until distributed
6. Pour on a cookie sheet lined with parchment paper that’s been sprayed with non-stick spray
7. Wearing triple gloves, pull the brittle to create a single layer nuts in the brittle
8. Allow to cool and break apart
9. Store in plastic bags away from moisture. Will keep for months

NOTE: Can use any kind of nut or a combination. But the total weight should be as above.