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  • on February 19, 2013

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    The flavor of the cinnamon and cayenne in this brittle is great, but the texture did not come out right for me. I have never made candy at home before and this recipe attracted me because it didn't call for a candy thermometer or use the technical "hard ball/soft ball" instructions. However, I think it was oversimplified, as I took my sugar to a "light amber" and though it poured and set up well, the final product texture was more grainy than I would have liked - gave a sort of "raw" sugar consistency even after cooking the sugar. Perhaps the recipe calls for too much sugar to water, or it needs to give a more objective cooking point at which to stop boiling down the sugar.

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