To Hell with Teeth - the Brittle Edition

The holiday gift-making has begun! Today I made brittle for the first time, based on a recipe in this month's Gourmet. It's a little different than the normal peanut brittle. It has a mixture of nuts - pistachio, almond and cashew. It calls for sliced almonds, though I used slivered and just chopped them up, and, when I ran out of those, I used chopped pecans. What makes this brittle special, however, is the cardamom, that heavenly scented seed. Cardamom would make a lovely perfume!

I found the recipe pretty easy to do, and didn't need to put it into the oven at any point. Next I'll wrap them up and include in my gift baskets.