Lanell’s Toll House Cookie Brittle: A Crumbly Classic

The first time I tasted this cookie brittle, I was at a bustling church bake sale, surrounded by a symphony of clattering pans and excited chatter. Amidst the mountains of meticulously decorated cupcakes and perfectly frosted brownies, a simple, unassuming pan of thin, golden-brown brittle caught my eye. One bite, and I was hooked. The crisp, buttery base, studded with chocolate and nuts, melted in my mouth, leaving a lingering sweetness that transported me back to my grandmother’s kitchen. This wasn’t just a cookie; it was a memory in the making.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: Varies (dependent on cut size)
• Yield: 1 large pan of brittle
• Dietary Type: Not specified (contains dairy, gluten, and nuts)

Ingredients

• 1 cup margarine (2 sticks), softened
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 cups sifted all-purpose flour
• 6 ounces semi-sweet chocolate chips (approximately 1 cup)
• 1 cup pecans, finely chopped

Equipment Needed

• 15 x 10 inch baking pan
• Mixing bowl
• Electric mixer (hand or stand mixer)
• Spatula or wooden spoon
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 15 x 10 inch baking pan. Ensuring the pan is well-greased is crucial for easy removal of the brittle later.

2. In a large mixing bowl, cream together the softened margarine, vanilla extract, and salt. Use an electric mixer on medium speed to achieve a light and fluffy consistency. This step is essential for creating a tender brittle.

3. Gradually add the granulated sugar to the creamed mixture, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

4. Slowly add the sifted all-purpose flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough brittle. The dough will be fairly thick.

5. Fold in the semi-sweet chocolate chips and 3/4 cup of the finely chopped pecans. Distribute them evenly throughout the dough.

6. Press the dough evenly into the prepared 15 x 10 inch baking pan. A spatula or your fingers can be used to ensure a uniform layer.

7. Sprinkle the remaining 1/4 cup of finely chopped pecans evenly over the surface of the dough. Gently press the nuts into the dough to help them adhere during baking.

8. Bake on the top rack of the preheated oven for 10 minutes. Keeping it on the top rack allows for more even browning.

9. After 10 minutes, turn off the oven and leave the brittle in the oven for a remaining 30 minutes. Do not open the oven door during this time. This allows the brittle to slowly bake and crisp up without burning.

10. Remove the brittle from the oven and let it cool completely in the pan before breaking it into pieces. This cooling period is essential for the brittle to harden and achieve its signature snap.

Expert Tips & Tricks

• For a richer flavor, consider using browned butter (beurre noisette) instead of softened margarine. Brown the butter gently in a saucepan until it develops a nutty aroma and golden-brown color, then let it cool slightly before adding it to the recipe.
• If your oven tends to run hot, reduce the initial baking temperature by 25°F (15°C) to prevent burning.
• To ensure the chocolate chips don’t melt excessively during baking, chill the dough for 15-20 minutes before pressing it into the pan.
• If you want even thinner brittle, you can try rolling the dough out between two sheets of parchment paper before pressing it into the pan.
• For a more intense chocolate flavor, use dark chocolate chips or a combination of milk and dark chocolate.
• Don’t discard the crumbs! Cookie brittle crumbs are delicious sprinkled over ice cream, yogurt, or even stirred into coffee.

Serving & Storage Suggestions

Lanell’s Toll House Cookie Brittle is best served at room temperature. Break the cooled brittle into irregular pieces of varying sizes for a rustic presentation. You can also arrange the pieces on a platter or in a decorative bowl. This brittle pairs wonderfully with a scoop of vanilla ice cream, a cup of hot coffee, or a glass of cold milk.

Store leftover brittle in an airtight container at room temperature for up to 1 week. To extend its shelf life, you can also freeze the brittle for up to 2 months. Wrap the brittle tightly in plastic wrap and then place it in a freezer-safe container. Thaw at room temperature before serving. The brittle may lose some of its crispness after freezing, but it will still be delicious.

Nutritional Information

(Estimated values, may vary based on specific ingredient brands and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	150mg	7%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	15g	–
Protein	2g	4%

Variations & Substitutions

• Gluten-Free: Substitute all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for binding.
• Nut-Free: Omit the pecans entirely, or replace them with sunflower seeds or pumpkin seeds.
• Vegan: Substitute the margarine with a vegan butter alternative. Ensure the chocolate chips are dairy-free.
• Different Nuts: Experiment with other nuts like walnuts, almonds, or macadamia nuts.
• Spice it Up: Add a pinch of cinnamon, nutmeg, or cayenne pepper to the dough for a warm, spicy twist.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, refreshing flavor.
• Pretzel Brittle: Replace half of the pecans with crushed pretzels for a salty-sweet combination.

FAQs (Frequently Asked Questions)

Q: Why is my brittle not crispy?
A: Several factors can contribute to a soft brittle, including overmixing the dough, baking at too low a temperature, or not allowing the brittle to cool completely. Make sure to follow the recipe instructions carefully and ensure your oven is properly calibrated.

Q: Can I use salted butter instead of margarine?
A: Yes, you can substitute salted butter for margarine. However, you may want to reduce the amount of salt added to the recipe to avoid an overly salty brittle.

Q: How do I prevent the nuts from burning?
A: To prevent the nuts from burning, make sure they are finely chopped and gently pressed into the dough before baking. You can also tent the pan with foil during the last few minutes of baking if the nuts are browning too quickly.

Q: Can I double the recipe?
A: Yes, you can double the recipe, but you will need to use a larger baking pan. A 13 x 9 inch pan should work well. You may also need to increase the baking time slightly.

Q: How long will the brittle last?
A: When stored properly in an airtight container at room temperature, the brittle will last for up to 1 week. It can also be frozen for up to 2 months.

Final Thoughts

Lanell’s Toll House Cookie Brittle is more than just a recipe; it’s a tradition waiting to be made. Its simplicity belies the incredible flavor and texture that make it a crowd-pleaser. Whether you’re baking for a holiday gathering, a bake sale, or simply a sweet treat for yourself, this brittle is sure to impress. Don’t be afraid to experiment with different variations and make it your own. And most importantly, enjoy the process of creating something delicious and sharing it with those you love. I encourage you to give this recipe a try and share your creations with me! It pairs wonderfully with a rich, dark roast coffee. Happy baking!