Candy brittle is sticky--should it be?
I made candy brittle and it's all sticking together. I think this shouldn't be the case. I have never made brittle before but have made many types of toffee that everyone craves. This brittle is simple--bits of hard broken candies with a clear brittle.
I am in No California it's about 65 degrees and moderate air quality.
Any thoughts on how to remedy this or what I did wrong? I used a thermometer to the hard crack stage.
Well, it could be the candy (recipe) and it could be the humidity. When I've lived in Las Vegas and El Paso, both dry desert climates, I did a lot of holiday things with sugar and in Las Vegas, even decorated my tree with very elaborate gingerbread cookies (clowns and Nutcracker Suite characters) . At Easter, I used to make elaborate scenic Easter eggs. Now I live in Dallas, and it all melts. Same when I lived in Del Mar ant the SF peninsula. Gum paste and fondant are the only "sugar" arts I've found to be reasonably successful in humid climates. If there is a way to work around humidity with sugar/candy, I don't know of it. I've even seen the experts have trouble on Food Network Challenges when humidity has jumped to unexpected levels during a cake or candy competition, so I don't feel too bad about my crashing failures.
Maybe someone else will have a magic trick for you. Let's hope!