Brittle

Brittle will always be a classic homemade candy. The buttery, toffee-like base, the big roasted nut flavor, that shattering crunch when you take a bite… what could be better? It uses not one, not two, but four types of nuts for a big wow factor. If you're nervous about working with hot sugar, it helps to have everything set up beforehand: grease the sheet pan, toast and chop the nuts, and have a candy thermometer ready. Once cool, break it into big shards and package them as a homemade food gift, or make any time you get a craving for caramel.

What can you use instead of a candy thermometer?

Unless it says otherwise, regular kitchen thermometers don't have the same temperature range as a candy thermometer, so it's not a good idea to use one here. You can also use a teaspoon to drop a little of the hot sugar mixture into a small bowl of cold water. Wait a moment, then pinch and stretch between your fingers. It should form firm yet flexible threads (also called hard-crack stage). Be sure you're ready to act fast as soon as it’s ready. 

What's the difference between brittle and toffee?

The major difference between brittle and toffee is that the latter is made with lots of butter. Butter gives toffee more of a cloudy, matte caramel color. Brittle will have a super glossy, bright caramel color.