tag:blogger.com,1999:blog-179145301657394908.post1863798282659088422..comments2024-03-27T03:12:43.481-04:00Comments on A Boston Food Diary: Macadamia Brittle- Not Quite a Success!Boston Food Diaryhttp://www.blogger.com/profile/18256772773836850313noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-179145301657394908.post-82220074295655021032010-12-15T19:28:27.481-05:002010-12-15T19:28:27.481-05:00The flavors sound great! It is so fun to try new r...The flavors sound great! It is so fun to try new recipes, even if they aren't always perfect.Meghan@travelwinedinehttp://traveleatlove.comnoreply@blogger.comtag:blogger.com,1999:blog-179145301657394908.post-29471037775861161942010-12-14T16:32:01.533-05:002010-12-14T16:32:01.533-05:00Great advice from Megan about testing out the suga...Great advice from Megan about testing out the sugar. I love the flavor combo, especially the addition of pepper.Jenhttps://www.blogger.com/profile/00612558801665877287noreply@blogger.comtag:blogger.com,1999:blog-179145301657394908.post-11757394096724244052010-12-13T16:04:40.458-05:002010-12-13T16:04:40.458-05:00You just needed to cook it longer. :) If your ther...You just needed to cook it longer. :) If your thermometer is no help, keep a glass of ice water beside the stove. When you think your caramel is getting close, use a spoon to drip a little of it into the ice water. Reach in and grab the dripping and roll it around... if it just smushes, then you're far off. If you can roll it into a little ball, it's at soft-ball stage. Once it is cooked to hard crack, the little drip will feel hard and not be pliable like it is at softball stage. This can take a while!<br /><br />Flavor combo sounds really interesting though!Delicious Dishingshttps://www.blogger.com/profile/17718363661439719793noreply@blogger.com