Comments on: Pili Nut Brittle with Dark Chocolate a la Marketman

By: lee ann

lee ann — Tue, 05 Aug 2008 16:59:10 +0000

waaah Gladys!!! i would also love love love that!

but i enjoy eating pili nuts more as is, unaltered.
sugar covers the flavors of raw pili nut goodness!

i crack pili nuts in our backyard in san mateo. :D di na kailangan pumunta sa bicol. hehe. i love pili!

By: Gladys

Gladys — Tue, 05 Aug 2008 15:35:58 +0000

Hi marketman,

It’s funny I was just telling my sister about this recipe dream I had about pili having just come back from my vacation in Bicol. Wouldn’t it be something if someone made barquillos then the other half would be dipped in dark chocolate then rolled on to crushed pili? The thought of this dessert just makes me feel totally excited! Perhaps you or one of your readers might want to try to make this, I for one would definitely buy dozens and probably inhale them in a few hours. Yummmmmm… :)

By: Emily

Emily — Thu, 31 Jul 2008 12:08:35 +0000

Finally succeeded in making a batch of brittle after an initial disastrous attempt (the pan was too small, so let that be a tip!)
Another tip I read in the joy of cooking so that the soft ball stage is reached faster, is to STOP stirring the sugar syrup once the sugar has melted. This prevents the sugar crystals sticking to the side of the pan, which have a different structure, from going into the syrup and slowing everything down. It worked too!
I used two Teflon baking sheets (they’re paper thin – don’t know how this compares to a silpat mat) to roll out the mix, and chanced upon a happy variation – the bit that sticks to the top sheet after it’s pulled off is very delicate, lacy brittle (also paper thin!) and would probably look great on pastries or cakes. Just lovely – I took pictures if you’d like me to send them.

By: joey

joey — Thu, 31 Jul 2008 06:56:10 +0000

Oh my heart! These look divine!

By: zena

zena — Thu, 31 Jul 2008 01:58:38 +0000

another suggestion: add chocolate to your brittle mixture so it will be a chocolate brittle of sorts. not as sweet (i used bittersweet) and not your usual caramelized brittle. no more dipping in chocolate.

By: Foodelity

Foodelity — Thu, 31 Jul 2008 00:31:54 +0000

The dark chocolates looks so yummy! I’m diabetic but I don’t care if I break the rules for a time.

https://foodelity.blogspot.com

By: linda

linda — Wed, 30 Jul 2008 23:00:27 +0000

Peanut brittles are so morish,once you start eating them,it’s so hard to stop and with pilinuts nothing can stop me!

By: Apicio

Apicio — Wed, 30 Jul 2008 22:12:27 +0000

Not as hard on your dental work because the sugar binder coats the individual nuts (instead of setting them in a solid bar) pili praline is also a great way of getting your pili nut (and sugar) fix. Can also be chopped up into a flavorful and versatile paste.

By: eej

eej — Wed, 30 Jul 2008 20:41:06 +0000

Oh my, dark chocolate over peanut brittle! My dentist will kill me.

By: kitkathie

kitkathie — Wed, 30 Jul 2008 19:56:43 +0000

Yummy! am already gaining calories just by looking at it!