Nut Brittle

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Total yum, very addictive. Will be even more yum with a more delicate crunch and smaller nut chunks. Also: What’s the difference if the butter is added with the sugars to caramelize or added after the caramelization happens? Butter browns at 150C but sugar reaches desired caramelization at around 185C. And yet the butter doesn’t burn. How curious…

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