Okay, so now you know that there's peanut brittle and walnut brittle--and a million other variations we won't even get into right now--but what's the difference between a brittle and a toffee, you ask? I'm not sure if there's a textbook definition (when will the OED get around to compiling an all-candy edition?) but my opinion is that brittles typically are composed mostly of sugar, while toffees usually also contain a fair amount of butter. So toffees are richer, while brittles are more purely sweet and sugary. Brittles are also much thinner that most toffees. This brittle recipe, like so many others, requires you to pull and stretch the still-warm candy to make it extremely thin. The pulling gives it an extra-brittle quality (hence the name), producing a candy that almost seems to shatter when you bite into it.
Get the recipe: Walnut Brittle
Walnut Brittle Photo ©2010 Elizabeth LaBau, licensed to About.com, Inc.