Harold McGee — Using the Microwave to Make Candy

Desserts, My New York Times, Recipes, Recipes
Harold McGee's Microwaved Nut Brittle
Harold McGee's Microwaved Nut Brittle

After four years of trying (and failing) to make the perfect caramel corn, I’m eager to try out some of Harold McGee’s microwave candy recipes, shared in the 12/22/10 issue of The New York Times. McGee is the author of the scientific tome On Food and Cooking” and provides some long-sought explanation on the some of the science of candy-making.

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