Melody and Taunya go head to head for the title of the best brittle! Melody makes a traditional peanut brittle, while Taunya goes rogue and makes an almond brittle AND then a peanut cocoa nib brittle. They also introduce their mama (who will probably not listen to this week’s episode—although she’s great). The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the Facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipes: Melody’s peanut brittle  http://www.recipegirl.com/2011/12/21/peanut-brittle-2/ Taunya’s nut brittle recipe 175g sugar 75g water 26g glucose (or corn syrup) 201g unsalted nuts (see note) 5g salt 13g unsalted butter softened 3g vanilla extract (the best you can afford) 2g baking soda   Method: Put the nuts in metal bowl (or something oven safe) and keep warm in an 200 degree oven In a sauce pan add the sugar and water, and bring to a boil, stirring constantly Add the glucose and cook without stirring until golden brown Remove from heat, and add the salt, butter and vanilla, stir Quickly add the nuts and the baking soda, stir until distributed Pour on a cookie sheet lined with parchment paper that’s been sprayed with non-stick spray Wearing triple gloves, pull the brittle to create a single layer nuts in the brittle Allow to cool and break apart Store in plastic bags away from moisture. Will keep for months NOTE: Can use any kind of nut or a combination. But the total weight should be as above.