Video

Love your voice

Almond brittle ... my neighbours wont be getting any of that. When it comes to almonds, if they want me to share that, they gotta be willing to was my dishes 😂😂😂

Love it

Bro. I have tried and tried, and I can’t make it happen. OMG Perfect recipe. I have tried three different pans. 6lbs of almonds and all the other ingredients. I just don’t know what I’m doing wrong. They all get burnt in the blink of an eye. I may need some professional help. Not to mention shoulder replacement surgery. Thank you for the recipe.

Mine hasn’t properly liquified again? Followed you to the letter. Does this fail for people with induction?

God keep him

Going to try same recipe with peanuts 🥜 😋 ❤

- this is a the first video of yours I've watched, so don't take any offense to this comment, except as constructive criticism... You built up the suspense, but there was no secret at the end.

Microwave sir. Easy fast less than 10 min.delicious . Doing it for years that way. Any nuts work. Doesn’t seem right your way, just saying.

That's a lot of work!

Friend I got the same result with cashews nuts I think you do not need só much water, you will get the same final result

You're right! They are pretty hot. I watched my brother in law's face expression when he picked one ☺ ☺

Somehow I missed you turning the temperature down. WHEN do you turn it down, and to what setting?

How wonderful that you are carrying on your family’s tradition! I feel blessed that you are sharing it with us🤗💕

looks awesome !!!!

Just made some suar vanilla cinnamon Walnuts. However I didn't put that much water in mine. Try a mix of Walnuts, cashu and hazelnut. The flavor combo is awesome. Greetings from Bulgaria.

Ll

Get your teeth fixed, michael

Any ideas - my caramel is too hard :/ I'm afraid of someone chipping a tooth. What did I do wrong?

Hi michael i did tried your recipe for the first it comes out 👌 thank you

I'm looking forward to trying this.

Looks scrumptious. New subscriber. I have allot of almonds now I know what I can utilize them🤍🤍💛🤗

Hi Michael! I watched the video 2x before trying but my almonds never 'dried out' like yours did. I used brown sugar since that's what I had on hand but does that make a big difference? Where did I go astray? :-D

I tried so many recipes until I found yours. Best ever😋 Greetings from South Africa 🦁

I saw you reduce the heat before the battery change, but at some point did you increase it back up, because the “flame” looked purple again 🤔

Hey Michael con I use peanut 🥜 ?

Well ain’t that the best half hour!

Can the recipe be doubled??

I wanna come and live in your house. ❤️

so patient to finish the cooking, thanks

Start with less water

Fantastic! Thank you for sharing.

Beautifully explained. I especially like that you covered the entire process, because when the changes start happening, the go really quickly through the phases - timing is everything with this recipe. My grandma taught me a similar recipe 50 years ago, but she would stop at the point when the sugar just starts caramelising, round about the 15 minute point on your video (softer on the teeth!). And I completely understand your adding more sugar, my gran's recipe was equal weight of sugar, water and almonds. It might take a little longer for the water to evaporate, but more is absorbed into the almonds too, making her whole confection into a melt in the mouth moment. Instead of a deep frying pan, we'd use a large saucepan - the taller sides prevent the almonds from falling out and the searing hot liquid from splashing onto your hands. I laughed so much at your cameraman - you talk about not touching the hot almond which escaped from the pan and he corrects you, "You've lost three!" he says. Clearly he was counting every single lost almond!!! They must be very good indeed for him to be counting that carefully. I bet he picked them up afterwards and made short work of them. Now that I've seen your process - and realised that there is a stage beyond - I'll try the almond brittle following your full recipe. Previously, when I inadvertently allowed the almonds to cook a touch too long, I had reached the caramelisation stage, and gone some way past, but never to the end of the caramelisation stage, as you did in the video. Of course the almonds are delicious, perhaps even more so because they are slightly more toasted, but the caramel brittle is tough on the teeth, but I guess that at my age, I can suck on them instead of biting in. Who knows, the batch might just last longer. By the way, have you tried adding vanilla essence or using vanilla sugar in the recipe?

Thank you so much! Merry Christmas!

I was tired just watching you. Thanks for sharing.

not a secret...

When you make brittle you're supposed to add baking soda at the end of your cooking process. I never made it like this before as you did in this video.

Oh my! That looks soooooooo good! Thanks for sharing your recipe!

Try to ADD some cinnemon and vanilla. Love from Denmark ❤️

I hear the love 💖

Delicious almond candy, thanks!

Watching from Riyadh.Thanks for sharing

Thanks a lot man, love almonds

Thank you so much for sharing this one. I love to gift things I make in the kitchen. I am going to try this for gifts and every time I make it I will remember you and this video. Best wishes,

Maybe you missed my question 2 weeks ago. I have a RevereWare Teflon wok that looks so much like the pan you use. Do you think this pan would be appropriate for this recipe ? ( pans are so expensive and I hate to buy another one!). Thanks in advance for your advice

Damn dude enough with that sad shit, make the damn almonds, do a separate video of your aunt. Thumbs down on this video, learn from it

Is the video about almonds or your family, get with the program dude.

Can you use peanut?

I have a Revere Ware Teflon wok that looks so similar to your pan. Would it be ok to use that?

Thank you