All of our nut brittles are extraordinarily simple. We use skinned (blanched) nuts, unroasted and unsalted. They take one part nuts to two parts sugar and about ten minutes of time. Nut brittles are one of few things we measure by volume, so no gram weights are needed here. There will always be a small amount of caramel and nut left in the bottom of your pan after making the brittle. No worries! We’ve never met a person who can make this brittle without leaving a trace of it behind. Here’s a hint: the best way to clean hardened caramel out of a pan is by putting water in it and boiling it. The hot water will dissolve the caramel and the pan will be a snap to clean.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.