| 摘要 |
An improved method for making a nut brittle candy begins by placing a plurality of ingredients in a heatable container to form a mixture and heating the container with a heat source. The next step is to remove the mixture from the heat source, pour the mixture into a flat tray, and spread the mixture into a thin layer. Furthermore, the method includes exposing the thin mixture layer to an elevated temperature in the range of about 175° F. to about 450° F. for a time sufficient to create micro-bubbles. The final step includes ceasing the exposure to the elevated temperature, thereby cooling, undisturbed, the thin mixture layer to about room temperature to form a brittle candy with micro-bubbles.
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