On Mon 24 Jan 2005 06:16:52a, Margaret Suran wrote in rec.food.cooking:

> I do not have an 8 cup measuring cup (if I did, I would not have room
> for it in my tiny kitchen), I do not have a microwave and I don't like
> peanuts. I also have to watch my sodium intake, so salted nuts are out.
>
> However, I do like nut brittle and may attempt to make some
> with either pecans or hazelnuts. Will it work? Why does the peanut
> brittle recipe have to be mixed in this particular container? At what
> temperature should I bake it and for how long?
>
> Thank you, M

Margaret, I have eaten pecan brittle and it's delicious. I see no reason
why you couldn't also use hazelnuts.

The bad news is, you cannot bake nut brittles in a conventional oven
because the required temperatures cannot be attained. However, you can
make them in a saucepan on the stove top. It's a little more time
consuming and you should probably also use a candy thermometer for
consistency.

If you're interested, I can send you recipes from a candy cookbook I have.

Cheers,
Wayne