Fiona – the honey-comby texture results from the addition of the baking soda (sodium bicarbonate) which upon mixing in releases (I’m guessing) carbon dioxide (CO2) that adds all of the bubbles to the brittle. If you don’t like that texture, then perhaps omit the baking soda. Maybe try it and let me know if it comes out to your liking?

Tartelette – I know all about you and caramel, pastry goddess!

TKW – thanks, hon xoxo

Manisha – so glad you guys enjoyed it! Maybe some for the holidays too??

Hsin – that’s so nice of you to say. Probably won’t be a box of macs though – perishable and not good for international shipping.

Wend – I usually soak it in water. The water will eventually dissolve the caramel.

Melissa – I know that you know exactly what I was referring to. What is WITH those people?! ;) Well, it’s not our prob, anyway, right? xoxo

emhuze – I doubt I’ll ever write a cookbook, but I guess I shouldn’t say never, huh?

Anita – oh sweetie, how I love you so!! :) xoxo

Belated congrats Jen! Can’t believe it’s been five years! It’s been almost four for me and I find myself going through a similar thought process – what am I doing with my blog? What am I trying to say? Am I still enjoying it? I’m sorting out what it all means to me too. But I’ve always admired your clarity of vision and like you said it’s important to be true to yourself. I always get such a clear sense of *you* when I read your blog, I’d visit whether you changed it to a photography blog or a dog blog or whatever you felt like writing about:) I’m glad you’re continuing to find a way to make blogging enjoyable and a true expression of you:) XO Anita