It is! It's a praline recipe my father came up with. He's a very "stir till it looks right" person so I don't have any temperature guidance. It comes out different every time, lol.
I HEAR THAT. I have a similar “recipe” for an almond thing that’s a thin sheet of liquid sugar magma poured onto sliced almonds,then add chocolate chips that go melty & get spread.
It started with a temp,but I couldn’t manage the thermometer & not burning myself,& the original recipe is long gone.
Every year! I think it’s just that after 20 years, I know what it’s supposed to look like, but I can’t articulate it. And time varies depending on humidity and probably a dozen other things that I was told long ago but have forgotten.
Recipes that vary with humidity, eep. I was given a peanut brittle recipe that needs a certain type of weather and I've always been afraid of it. You've developed a good eye!
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It started with a temp,but I couldn’t manage the thermometer & not burning myself,& the original recipe is long gone.
And I’m deeply committed to 1. Not wasting and 2. Good food!
Ooh, peanut brittle. My great-grandma made that, and I’ve never attempted it because hers was SO GOOD.