Peanut Brittle

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min

Yield:
4 cups
Level:
Intermediate

Ingredients
  • 1 1/2 cups lightly salted, roasted peanuts
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 3 cups sugar
  • 1 1/2 cups water
  • Vegetable oil, for coating the saucepan
  • Softened butter for spatula
Directions
Watch how to make this recipe

In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.

Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.


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3.4 130
Disaster. A sugar mess. My family is being kind by eating it anyway. Use a different recipe item not reviewed by moderator and published
Superb!! item not reviewed by moderator and published
Fantastic! I echo what other posters that have had success recommend, watch the video. Also use a candy thermometer and cook to 345-350. It takes a lot of time to get there, be patient and DO NOT STIR. This is the first candy that me, and my five-year-old son have ever made and it came out perfect. We were working on a humid day with some rain, but even that didn't spoil this candy. Good Eats as promised. item not reviewed by moderator and published
Turned into a sugared mess. Like someone else said, I make brittle all the time so I feel like I know what I'm doing, but this recipe' just didn't work. item not reviewed by moderator and published
This recipe worked really well for us. I omitted the cayenne (for young palates) and I followed the instructions detailed in the video, taking it off the heat at 340°. In my next batch, I plan to add a bit of extra salt to the peanuts. Will definitely make it again, everyone loves it! item not reviewed by moderator and published
I have made numerous carmel recipes, so am experienced with boiling sugar. After 1 HOUR, all I had was beige foam. So I gave up, mixed in the peanuts, and got great sugared peanuts, but not brittle. Alton, you let us down on this one. After looking at other recipes, he has way too much water in this. Thank goodness I have more peanuts to try again with another recipe. item not reviewed by moderator and published
Sadly, not up to Good Eats' usual standards. Especially problematic is reliability. - Double the peanuts. You can even see in the video that he has a lot of nutless brittle on the sheet. - Add 1/2 cup corn syrup. Helps prevent crystallization. - Add 4 tablespoons of butter and a teaspoon of vanilla, with the nuts. - Add 1 1/2 teaspoons of baking soda at the end. It will foam up. That foaming makes a lighter, more bite-friendly brittle. - To raise it up a notch, add 1/4 cup molasses or cane syrup. item not reviewed by moderator and published
It taste good but I had difficulty getting the consistancy right. It always foamed up when I poured it out onto the baking sheet and got kind of spongy instead of crisp and brittle like it should be. I had more success with the brittles that had baking soda in the ingredients. item not reviewed by moderator and published
First of all, I am from the South. This recipe worked beautifully. We tried once, but didnt fully read or watch video and stirred way too much. The second time, we mixed sugar and water in pan BEFORE adding heat. Once we turned the heat on, we did not touch it. It boiled, we covered, we uncovered, it turned "light amber" (i would call it amber as opposed to light amber, mixed peanuts in, spread on cookie sheet then broke it up. The cayenne was a very nice touch, mild heat, but i eat hot stuff regularly. came out looking like a dark tinted glass. item not reviewed by moderator and published
Hey who's GREAT idea was it not to include the temperatures and times in the written recipe? I made this twice and threw it out. BTW -- I'm fabulously lucky to live on a farm -- but that said streaming videos is not an option. Please write all the directions - you owe me a bag of peanuts Food Network item not reviewed by moderator and published
Maybe I was lucky but I think the key is the temp. It took a long time to get to the proper temp on my electric glass top stove. I used a theometer but also used the old water in a glass method to be sure the mixture was at hard-crack stage. My nephew who loves all things hot and spicy really loved this candy. item not reviewed by moderator and published
Good! For those that watched the video and still had trouble, maybe you made it on a rainy day? Making any candy in humid conditions is risky as you can get markedly different results! item not reviewed by moderator and published
I have made a lot of brittle in my time and this was a complete waste of sugar and time. More like pralines not brittle. won't use again item not reviewed by moderator and published
What a disaster. I doubled the recipe (duh! as I'm cooking for the holidays. Everything was great until I added the cayenne pepper (Penzeys and the whole thing seized up. I chipped out what I could then reheated the mess so I could get it out of the pan. Blah! I do have to say the chunks do taste good though ;- item not reviewed by moderator and published
This works great. Honestly I need more Brittle and LESS nuts for my next batch but thats more of a personal opinion to be honest. Alton Brown for Supreme Commander of the Free World! item not reviewed by moderator and published
This recipe does work. It was my first time making peanut brittle, but I did manage to make "clear glass" rather than "shower door" as mentioned in previous reviews. I used a thermometer, and teflon coated sauce pan (the cheap kinds you get at wallyworld. I think the key is to wait till the temp gets to 300 F. It takes a lot of time and patience to get here. After that it races to 350 F. I pulled it off the stove a couple of seconds after it hit 300 around 330 or so and tossed in the other ingredients. My only complaint is that this less peanut, more brittle since a lot of my product was just 50 % "brittle" from the base. Next time, I'd probably add half a cup of peanuts more. I also sprinkled coarse seal salt on top as the brittle was cooling. That was really the kicker. item not reviewed by moderator and published
I too have followed this recipe to the letter with and with out the candy thermometer and I keep coming up with a foggy mess. Tast great but visually it is a hot mess. item not reviewed by moderator and published
I have tried it no less than 4 times, following the recipe to the letter and using a candy thermometer. Every time I end up not with candy but caked sugar crystals. I have never had any trouble with any other peanut brittle recipes in the past or since. I am convinced there is something mechanically wrong with this recipe or it is unnecessarily complicated. Sounds like the latter based on previous reviews. item not reviewed by moderator and published
Well Alton, I let you down. Reviewed the video, but managed to create the shower door look to my peanut brittle rather than the clear glass look. However, it was still very, very tasty. My husband loved it and said he preferred it this way. Took advice of reviewers and cut the cayenne in half. Will make again. Fingers crossed that I achieve the clear glass look next time. item not reviewed by moderator and published
This is a great recipe! I made it without the use of a candy thermometer (patience is key and cut the cayenne in half. It took a long time to reach the amber color, but was definately worth the wait. Not only was it perfect, I had to make a second batch the next day for the gift baskets because the family had munched through so much of it. item not reviewed by moderator and published
Worked perfectly the first time. Very tasty!! Watch the video first. Use a thermometer take the candy mixture to 350 degree. Used an iron clad pan, wooden spoon, parchment paper and a very old thermometer. item not reviewed by moderator and published
I was planning to make peanut brittle to give as little holiday gifts. I made this solely based on the written recipe, I didn't watch the video beforehand. The recipe mentions nothing about cooking it to a specific temperature, which is why I used it since I don't have a candy thermometer. I cooked it for a very long time and until it was light amber like the recipe says, but it never set. While tasty, I just have a bunch of peanuts floating around is a sticky (but not sticky enough to cut... caramel. I sort of salvaged what I could; I separated the peanuts from the goo and put them in the over to become candy coated, and the goo became its own caramel sauce... item not reviewed by moderator and published
I have never made peanut brittle before and got tired of getting awful, stale brittle in stores so I wanted to try my hand at it. I've done a lot of baking and candy making but I was a little daunted by the mixed reviews--they were either "the worst recipe" or "the best recipe" I watched the video and like others, definately recommend that you do before attempting it. But I'm glad to report that mine turned out great the first time and tastes absolutely wonderful. It did take a long time for my theremometer to reach 340--about 35 minutes--and I was scared of burning the sugar as one reviewer stated,but it was fine. It didn't turn out real dark, in fact it was very light--but the end result and the wonderful taste are what counts and I will be making this for years to come!!! item not reviewed by moderator and published
3rd time is the charm. First, I didn't cook it long enough, and it never set. Next, I grew impatient and made the mistake of stirring it - what a mess. I used only the recipe without watching the video or reading reviews. I was determined and went out to buy a candy thermometer. It takes more than 20 minutes to reach 340-350. My patience was rewarded! Don't give up! It's worth the wait. item not reviewed by moderator and published
Just made this and wow its tasty. Perfect first time. This is going to be in Christmas presents this year for sure. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time} so I could use a whole 12 oz can of peanuts for convenience. I cut the cayenne to 1/4 tsp {1/2 is a bit to hot for general use} and did not increase the cinnamon for the larger batch. Another thing I figured out is do not use dry roasted nuts, you need the bit of oiliness left on oil cooked nuts for the cinnamon and pepper to stick plus the seasoning tastes funky in brittle. Use salted nuts, unsalted nuts makes the brittle taste flat. You know now I have tried this I don't want the old version with the soda to puff it up. It's very hard at first but let it sit overnight and it gets crunchy, I guess from picking up moisture from the air. item not reviewed by moderator and published
Ok I made the "other" brittle recipe that called for corn syrup and guess what I threw it out it was garbage. I made this one and it came out perfect and I made the recipe to the "T". If you are unsure how to do it watch the video first ...This is by all means the most perfect brittle recipe I have found and I will be making this again! Thanks Alton you are one of the best! item not reviewed by moderator and published
The video says to stop at 350F (175C). This information should be included in the recipe, especially for food nerds with equipment but no prior experience. I stopped too early and it is tasty but not dark enough! item not reviewed by moderator and published
I have to say I COMPLETELY screwed up this recipe and it still turned out for me (albeit with burnt nuts, so I'm not sure why it isn't more highly rated. I apparently have a different definition of "amber" and put in the nuts way to early, and poured it out. I realized right away that it wasn't right. I decided rather than just throw it out, I'd at least give putting it back on the heat another shot. So I put it back in the same pan (with the nuts, hence the burnt nuts, brought it back to a boil, put on the lid for 3 minutes, then continued cooking WITH a candy thermometer this time, and it came out just fine. My point here is I completely messed it up, jostled and stirred it, and still had no crystals and it came together nicely. So I'm taking off one star for really imprecise directions on the cooking part...please give me at least an approximate time range if you're not going to give a temp...but I can't complain about the end product. item not reviewed by moderator and published
I started using this recipe a while ago and I'd never ever made candy before. I moved outside of the US and I wanted to share some traditional candy with the people here. Unfortunately I couldn't find a recipe that didn't use corn syrup. They don't sell corn syrup here I was stumped until I found this recipe! I've made this dozens of times since then and I've never had a problem. I don't have a thermometer either, so I just eyeball it. After I uncover the pot and turn the heat to medium, I always cook it for exactly 20 minutes. This has yet to fail! item not reviewed by moderator and published
Absolutely wonderful! I made these twice on a rickety old stove, without a candy thermometer and without the heat diffuser cast iron pot Alton uses in the episode. Even with things stacked against me, they went off without a hitch. It was great made with hazelnuts substituted for peanuts. The key really is to just wait until the color reaches amber. It's terrifying to wait, but just hang on! The only thing I would change would be the amount of spice. I found it a bit too much, but I'm one of those people who just can't deal with heat. item not reviewed by moderator and published
Either I can't follow directions or there is something wrong with this recipe. I followed it to the letter and it didn't turn out. It was like carmelized peanuts. Other recipes call for Karo syrup so I tried one of those and it turned out perfect. Do not use this recipe. item not reviewed by moderator and published
First time, Excellent! I almost didn't make this recipe because my neighbor below did an ALL CAPS "DNU" on it, but I whole hearted disagree.. It was very easy and turned out very good. I used TJ's (wink wink) lightly salted roasted nuts and they were the perfect balance of sweet and salty. I followed instructions to a "t" and when it darkened I pulled it off and poured it. My Thermometer (very old...grandma's maybe) read 350 when it came off. I had plenty of time to spatula it, it was very hot and stayed manageable for enough time to flatten it, maybe because I has the peanuts in a metal bowl near the cooking mixture that they were warm? It is different, spicy, nice! Don't be afraid, do it. I didn't stir it at all when the lid came off. Tools: All Clad pan, Silpat and old thermometer. item not reviewed by moderator and published
I don't know how anyone gets this to work. I tried three times following the directions to the letter and get crystallized sugar each time. I tried a fourth time using a candy thermometer and the same result. I am sure it is a tasty recipe if it would work but it simply does not. Sorry Alton, you screwed this one up big. My recommendation, DO NOT USE THIS RECIPE!! item not reviewed by moderator and published
This is a good recipe, but it's not peanut brittle. It's candied peanuts. I didn't see the show, so I'm not sure how Alton presented it, but peanut brittle requires baking soda, which makes carbon dioxide bubbles in the candy. It's what gives it the traditional texture. This makes a smoother, candy coated, peanut patty type candy. Both are good, and this recipe works fine, but if you're looking for traditional peanut "brittle" this is not it. I'm a bit disappointed that this is the first recipe that pops up in the food network search. There's one called "Cinnamon Peanut Brittle," and if you compare the two photos, you can see the difference the baking soda makes. The other one is much lighter in color and texture. item not reviewed by moderator and published
ARGH! Alton, I usually love your recipes-today I am NOT A FAN! I made this twice. The first time, I'll admit, I messed it up. Result= crystalized sugar. The second time I followed your recipe to the T-result? Crystallized sugar. Major BUMMER! Do not use this recipe! item not reviewed by moderator and published
This is delicious - Good Eats! Use the candy thermometer and you won't be disappointed. item not reviewed by moderator and published
Beware: This recipe does not work!! There are tons of wonderful peanut brittle recipes and I have since found my favorite. This recipe, however, makes the worst peanut brittle you have ever tried if you can fix it enough to get any brittle at all. The first time I tried this recipe, I ended up with crystallized sugar in the pan. I was determined to make this recipe work so I tried it again. I ended up with tasteless and colorless brittle like pieces. Yuck. Keep searching for a recipe, don't stop here! item not reviewed by moderator and published
I made this exactly how it said to, and although I admit it would have been much easier and faster to make the syrup from dry sugar, I thought it turned out wonderfully. I didn't have a thermometer, and it does take a very long time for the syrup to turn the right color, but if you're patient-this is great! Love it! item not reviewed by moderator and published
This was the first brittle recipe I've tried and it's awesome. I did mess up my first attempt (I was over-reliant on my candy thermometer and burned my syrup), but from then on it's been smooth sailing; I've learned to stop when the syrup takes on the color of good, tasty brittle. (And it *is* good, tasty brittle. I just finished my third batch and I'm eating some now!) item not reviewed by moderator and published
If this did not turn out for you then you need to WATCH THE EPISODE. I did what exactly what was shown on the television episode and it turned out great. There is no need for a thermometer, just be patient. item not reviewed by moderator and published
As usual Alton hit a homerun. While the directions may not be the best, if you use a thermometer and stop it at roughly 345 degrees it is tough to mess up. When spreading out, he is not joking about working quickly, the sugar sets VERY quickly (realistically, after stirring in peanuts, you probably have about 15 seconds to spread around b4 it becomes too terribly difficult). I love the addition of the Cayenne pepper, you notice a lingering bite after eating but taste the cinnamon. LOVE IT...all those who say it didnt work most likely did not use a thermometer, meaning they probably took the sugar off the heat TOO EARLY... it takes some time to get up to that temperature. enjoy, thanks Alton item not reviewed by moderator and published
Sorry Alton this one just falls flat! Look for a recipe with butter in it item not reviewed by moderator and published
This is absolutely amazing! I never liked peanut brittle but I tried this because it looked fun and I love it! The only "problem" is that I get so many requests to make it after people try it. Store bought peanut brittle does not compare. Watching the video helps a lot before starting this. Mmmm.... item not reviewed by moderator and published
so good! item not reviewed by moderator and published
I love the combination of spicy (cayenne) and sweet. I am not the best dessert kinda cook, but a friend of mine brought his Peanut Brittle to a party recently (he wouldn't divulge his secret recipe), so I had to search one out. Love this one...didn't turn out peerfect but tasted GREAT ! I'll be more patient next time...mmmm good eats !!! item not reviewed by moderator and published
Did not use a thermometer so it did not turn out right.....like many others have said....it just turns into sugar with peanuts. Will try another time. item not reviewed by moderator and published
This is honestly a good recipe, follow the instructions given and it will work out fine. My first batch was bad but i found that was due to my thermometer resting on the bottom of the pot. USE A THERMOMETER and make sure it doesnt touch the pan. Also THROUGHLY clean the pot before use so there is nowhere for sugar to grow crystals. The term amber is a misnomer to me it is quite a bit darker than amber when its ready. Also if you dont have a wooden spoon I used a Silicone spatula with success. item not reviewed by moderator and published
First time making peanut brittle and it came out great!! I was thrilled. It took a bit longer than I expected to make it up to temperature, but that is why it might be necessary to use a thermometer rather than rely on color. Just make sure to stir thoroughly before pouring the mixture out of the pan :) item not reviewed by moderator and published
waste of ingredients. waste of my time. item not reviewed by moderator and published
This is a great recipe and very easy. If yoiu have trouble then have a bowl of water avaliable with a pastry brush . If crystalization happens brush down the sides of pot with water.. But you shouldn't have to do this with this recipe. Chef Keith item not reviewed by moderator and published
Two tries at this recipe and I'm done. Imprecise instructions lean to a crystaline inedible clump of sugar spice and peanuts. Others rec use of thermometer to determine amber at >340 degrees. Guess I never got there and maybe never will! item not reviewed by moderator and published
I tried this twice today and both times failed completely - followed the recipe and instructions to the letter, sugar never turned amber and finally when it was getting thicker, I added the nuts and it immediately turned into a block of sugar peanuts. Tried again, thinking I must have done something different from the recipe, but same results. I am trying a different recipe - this one does not work for me! item not reviewed by moderator and published
http://www.cooks.com/rec/view/0,1629,146164-228200,00.html I have made this over and over and it NEVER fails....Add whatever you want to fancy it up a bit =) ...........You will have great peanut brittle in about 15mins! item not reviewed by moderator and published
I also had liquid results the first time I tried the recipe, but that's because I timed it, I didn't watch the color. It took a bit longer than I expected for the sugar to turn amber, but once it did, everything worked well.. I tired it with Cashews and dried Cranberries for a holiday gift, and it worked out swimmingly! item not reviewed by moderator and published
I always depend on you for receipes that fix things. This is the first of your receipes that failed for me. It became necessary for me to get help from some one else. I truely beleive this to be because there is no temping and it calls for the sugar to be heated to fast. Could you please make this an more specific receipe. item not reviewed by moderator and published
I watched the program because my 13-year-old son loves Alton Brown and Good Eats. I truly think he would choose to meet Alton if he had a dying wish! Anyway, I've made this recipe several times and it's very easy. I tried putting the pan on top of the brittle to make a single layer of peanuts, but that didn't work. I had only flat cookie sheets at the time and worried that the brittle would run off when it was liquid, but I just kept putting it back in the middle and it worked out great. Once it sets up, just bend the cookie sheet and the brittle breaks and is ready to eat, probably 15 minutes later. I put in just the amount of cayenne it calls for, and it's just spicy enough for me. My friends want this recipe. item not reviewed by moderator and published
This was a total waste of ingredients. Major flop. item not reviewed by moderator and published
this recipe is way off base.........I've read alot of the comments and have my own recipe from a granddaddy of mine....I can't even imagine attempting this.........esp NOT using a candy therometer.....the actual long ago" term is to wait till it " spins a thread" off the wooden spoon...i guess way before they had candy therometers..go figure alton.... item not reviewed by moderator and published
A favorite every year and easy to make. If you can't make this than you don't watch the show and probably shouldn't be making candy anyway. item not reviewed by moderator and published
I initially tried this recipe because of its elegant simplicity, having grown up making peanut brittle with my dad using a recipe that had far more ingredients, and yielded a thicker, opaque brittle - though still definitely a brittle. I launched into Alton's brittle recipe with anticipation. I soon found sugar was crystallizing around the sides of the pan long before I reached amber, so I aborted and tried again. Now, just to be clear, I clamped on the lid for 3 minutes as instructed, did not stir or agitate the pan, oiled the sides, and everything. For the second batch, I oiled the pan even more meticulously, but once again found sugar crystallizing on the pan. Recalling Alton's wisdom that syrup would not crystallize once at amber, I decided to charge ahead, and went ahead, waiting until the color was adequately brown, and added my peanuts. I immediately dumped the mixture onto the pan, and witnessed a rapid recrystallization in which the sugar started to boil again on the sheet pan. When all was said an done, I had a gritty, cloudy praline-like mixture. I dumped it. For go #3, I switched pans and added a heavy bottom heat defusing pan as suggested. Same problem. Awful results. I was surprised Alton did not suggest the addition of a tablespoon of corn syrup to lubricate things (as he did with fudge, etc.) in the syrup and hopefully prevent crystallization. I know people have found the use of a thermometer to be important with this recipe, but honestly, I was running into problems far before the issue of amber color and corresponding temperature were of concern. item not reviewed by moderator and published
I watched the show; the videio 3 times and I had two major disasters. I've been making peanut brittle for about 55 years, and I have never had such failures. The first batch I tried to use my mom"s recipe with your method. So, it's pretty easy to figure out what went wrong there. The second time I watched the video again, followed the recipe right down to the cayenne pepper and it was worse than the first. The brittle looked like sugar crystals and the nuts looked and tasted like those cinnamon almonds you get at the State Fairs. Yikes, HELP. Janet Johnson Salt Lake City, Utah item not reviewed by moderator and published
I tried this recipe last night at the urging of my kids and it was so easy. The brittle is perfect with great flavor. Another home run Alton. item not reviewed by moderator and published
He Murphy, from Duluth, your face is a waste of time & money. I admit that the recipe on the web page is shadowed by the unfortuate use of the word, "amber." However, if you watched the episode, Alton does say that the boiling solution needs to reach 340*F (he actually said 350 + or - 10*). He also goes to great lengths to explain why. Although, quite honestly, the visual aid of the structual formulas, as complex as they were, did not reflect the actual complexity of the range of reactions happening to show why crystal formation could not occur after reaching that temperature. That said, I performed this recipe a few years ago, when I first saw the episode, and tried to use the "amber" color que. It did not work. I ended up with a partially crystallized crunch candy that had a light syrup on the bottom. Obviously, "amber" is not a good term. When I tried again this morning, I used a thermometer and made sure that it reached 340*F. It worked like a charm, and now I am enjoying delicious peanut brittle. BTW, the color was much closer to "caramel," and that makes sense, because 340*F is way past the temperature for true caramelization of a sugar solution. item not reviewed by moderator and published
I'm clueless to know what light amber is--on other candy making experiences, I've philosophically contemplated the various shades of amber--so I recommend using a candy thermometer to know when 340 degrees is. Once you reduce the heat to medium, really let the temperature rise slowly to 340. I found the mix of cinnamon and cayenne pepper to be warm and a refreshing take on peanut brittle. item not reviewed by moderator and published
Waste of time and money. item not reviewed by moderator and published
I read the instructions and was concerned about the ambiguous "amber" color reference. I looked at the comments from others who have trie dthe recipe and then pulled out my candy thermometer. I pulled the sugar mixture at 340 degrees and it still crystalized - big time. I'm looking for another recipe. item not reviewed by moderator and published
Just don't panic. When the sugar first starts taking on color, count to thirty. (Don't bother with the "Mississippi" stuff.) Then you're done! Some people just try to make cooking TOO hard. Being a professional cook has taught me that to have something turn out great, don't work so much. Don't try to be a control freak. item not reviewed by moderator and published
I've been making brittles since I was 12, but I lost my favorite peanut brittle recipe from my mother, so I decided to try Altons. I love Alton's show, but this is the second of his recipes that flopped miserably. For being such a food science god, this recipe is way too vague, using descriptions such as 'amber' color, and no need for a candy thermometer. I had 4 visitors at my home when I made this and each one of us had a differing opionion as to what 'amber' was. When I poured the mixture onto my cookie sheet it instantly turned into a concrete pile of crystallized sugar. I wasted some very expensive Virginia peanuts, not to mention sugar. Either you get this recipe exactly right (which is impossible with such vague terms as amber) or you blow it. Don't waste your time. I found a great recipe that I've since made several times and it seems to be foolproof and is a much richer flavor and absolutely no guess work. In fact, it tastes so much like my Mom's old fashion recipe, I was delighted to find it. Go to: www.iwant.on.ca/recipes/peanutbrittle.html. Very clear instructions with photos, and use of a candy thermometer or the ice water test--you choose. You will love this recipe, and you can always toss in cinnamon and cayenne pepper for a variation. Thanks for nothing Alton. You're losing credibility with this cook. item not reviewed by moderator and published
I don't know why the other reviewers thought a thermometer was necessary. If you just follow the directions it comes out great. Boil...cover and reduce...and then cook until amber. It was very very simple and it came out tasty tasty! In fact...I didn't really even measure...just eyeballed it. This recipe seems foolproof and this was my first time with peanut brittle. item not reviewed by moderator and published
I made this this weekend and, like some others, my first attempt was a disaster. But I know exactly what I did. I was using a candy thermometer but since Alton doesn't list temps on this recipe I wasn't sure exactly when to pull the sugar off the heat. It started to turn golden brown at about 320 so I pulled it and added the peanuts - and it completely crystallized. I went back and rewatched his episode where he made caramel and caught the fact that you have to wait until it reaches 340 to touch it. He said that once the sugar reaches 340 it's no longer in danger of crystallizing so you can add the nuts at that point. I went back and tried it again and it worked like a charm. Good luck! item not reviewed by moderator and published
I love Alton Brown and am not really a novice candy maker but when I made this earlier today, I followed the recipe and used a candy thermometer, cooked it to 310 and then added the peanuts and it totally crystallized and turned into a mess. I had to throw it away. I read the reviews and considered making it again and adding cream of tartar or some corn syrup but thought I would try a different recipe since I only had enough ingredients to make one more batch. I have made 3 of these Food Network recipes now in the last few days with the last one being the Cinnamon Brittle and also made the Nut Brittle with pecans and peanuts. My favorite by far is the Cinnamon Brittle. I cut down on the cinnamon and used equal portions cinnamon and cayenne. I also didn't have quite enough corn syrup so I used honey to make up the rest. It is so delicious and just as easy as this one is supposed to be but because it has come butter and the honey (my addition) I think it is more flavorful than the proper version of this would have been. I did try my failed recipe of this and the flavor was good but the addition of the other ingredients made the Cinnamon Brittle a step above. Good luck to you all! item not reviewed by moderator and published
This was my first time making peanut brittle and I'm glad I read the reviews before making the recipe. I used a candy thermometer and cooked the sugar/water to 340 degrees and my brittle came out perfectly. It tastes and looks delicious! item not reviewed by moderator and published
Another data point in the mix. The first time I made it, I kept stirring occasionally as the water boiled off. The result was a pot full of sugar crystals. I didn't see the original show, so I don't know if Alton addressed this. The recipe mentions stirring occasionally at first, but does not say one way or the other after. Second attempt - no stirring after the original mix of sugar and water. It worked just fine. item not reviewed by moderator and published
Not as easy as it looks. I have made peanut brittle before and did not have a problem with it crystalizing. The first time long before 300 degrees it went completely flat. The second time I added the lemon juice as it was bubbling and it made a huge difference. Word of caution, once it hits 300 degrees it moves very quickly. A candy thermometer is a must have item. item not reviewed by moderator and published
the receipt doesn't promise perfection if you don't know what your doing. I have made it at least a dozen times without a problem and a thermometer. For those of you quick to judge you all lack patience and again.. the ability to read or watched more than the one episode about peanut brittle. Alton has used corn syrup in candy receipts but only the novice need it in the use of brittle. Turn on the heat and watch.. My apologizes to the color blind. HOW HARD IS IT IS!!!!!!! Candy is not Turducken. item not reviewed by moderator and published
I followed the recipe except used cashews instead of peanuts. It turned out great. Lovely appetizing color and heat from the cayenne is a nice little surprise at the end. Shared with friends who asked for the reciped. Thanks Alton. item not reviewed by moderator and published
This is the first candy I have ever tried to make. With a candy thermometer ($5 at the local grocery), it turned out perfectly. Following other reviewer's recommendations, I heated the sugar to 340 degrees before adding the peanuts and spreading. It hardened exactly like it was supposed to. I doubled the cinnamon and halved the cayenne pepper when I made it, and my wife agrees, it's excellent. Thanks Alton, you rock! item not reviewed by moderator and published
First of all. Simple as it gets...provided you use the thermometer as air temp, humidity, and altitude (among others) can change how your batch comes out. Come on, if you want to make candy buy a candy thermometer...barring that, try the cold water test (drop a small bit of cooking syrup if it turns hard right away, it's done). Also, if you have a problem with crystallization there are several things you can do. 1. use a tsp or so of corn syrup (it keeps sugar from recrystallizing) 2. if you don't want to use corn syrup, use acid a pinch of cream of tartar or little squeeze of lemon works. You won't even taste it...I promise. Yes, there are more sophisticated recipes out there, but this is easy and most people have all of the ingredients already. item not reviewed by moderator and published
So easy recipe. I never made peanut brittle in my life. I used roasted, salted pumpkin seeds in place of the peanuts. I processed the cooled brittle in the food processor to use as a garnish sprinkled on a pumpkin cheesecake, reserving a wedge of brittle as a stake in the center of the cake. Marvelous presentation and the spicy flavor was a wonderful contrast to the sweet cheesecake. Everyone loved it. Alice Tampa, Florida 11/22/08 item not reviewed by moderator and published
I love this recipe. I personally do not care for corn syrup and was happy to find one without it. My first batch was awful. My idea of "light amber" doesn't quite match up with the right temperature. The 2nd time I bought a candy thermometer and sure enough my "Light amber" was about 60 degrees cooler from 350. I waited until 335 -340 and perfect! Unfortunately, I've done two other batches that both crystallized. Before I got anywhere near 300-310 I started to get bubbles with crystals forming. No good. Not sure how to prevent this - other than corn syrup. But I got it to work once, so I know it's possible! item not reviewed by moderator and published
i don't know why so many people said this is a hard recipe. i have never made candy before, but after watching this episode i saw how easy it could be and tried it. this was so simple. it took more than twenty minutes to turn the right color, so i just checked on it every few minutes, but other than that i followed the recipe exactly. item not reviewed by moderator and published
Don't listen to the naysayers --- Easy & Delicious (if a little spicy). 320 degrees is what temperature you will reach when the sugar is light amber. item not reviewed by moderator and published
So you think you can't taste the spice, but then it just warms the back of your throat. This stuff is addictive!! item not reviewed by moderator and published
What is wrong with you people. I have made over 50 recipes from this web site and have never had a bad one. I have also made several candy recipies and they came out perfect. Just because you can cook food dosent mean you can make candy. Pastry, candy things of that nature are a completely different beast then food. Stop slamming Alton cause you cant make a brittle. Try again till you get it right, or better yet by a GOOD candy thermometer. item not reviewed by moderator and published
I wish this recipe specified how long it takes for sugar to become light amber. The flavor was good, though, a nice change from traditional peanut brittle. Also it would be nice if it said we could use other kinds of nuts, if we so desired. item not reviewed by moderator and published
The cayenne pepper made the brittle inedible for the batch I tried. I'd also recomend that you avoid using water to cook the sugar. Make the Caramel from dry sugar, it's faster with less hassle. item not reviewed by moderator and published
I found the recipe easy to follow and the results were excellent. item not reviewed by moderator and published
I watched that eoisode and it looked simple and original.I've never had it, my mom is going to make me some, and I told her to make Alton Browns'.She watched it withme, and she agreed perfectly with what I said.Wish me good luck with making it for the first time!! item not reviewed by moderator and published
easy first time recipe,alton is my hero! item not reviewed by moderator and published
This was my first try at making candy. I followed the recipe and show advise exactly, except that I did add a candy thermometer as I wasn't quite sure what light amber was. It turned out perfectly first time. I liked the addition of the hot cayenne pepper, but thought there was a bit too much. My wife doesn't care for it at all. I made two more batches one with have the pepper and loved it. One without the pepper for the wife. Both are great, no crystallization no problems. Does take a while to hit temperature but be patient it gets there. item not reviewed by moderator and published
I followed this recipe exactly as written and I ended up with peanut soup. It did not thicken. And thought I could trust a fellow BMW motorcycle rider. item not reviewed by moderator and published
This recipe is very primative.. I only used it because my usual one requires a thermometer which I don't have anymore. I boiled it for about an hour where it never reached hard cracking stage and eventually turned right back into sugar. I like to use the better homes and gardens recipe for peanut brittle which has butter, corn syrup and baking soda, bu tthen I add Alton's Cayene pepper. It always turns out great that way. item not reviewed by moderator and published
I should have checked the reviews before I tried this recipe. All I saw was Alton Brown, and I was cooking. Sadly, I didn't notice that all other peanut brittle recipes include corn syrup. This one makes no mention of corn syrup. My peanut brittle turned out to be stuck together sugar with peanuts. It isn't a hard candy, instead it you can see every sugar crystal, and feel it as it grinds like sand in your mouth. If you do go for this recipe, add a cup of corn syrup!!!! Sorry Alton, you're still my favorite item not reviewed by moderator and published
i am beyond disappointed with this recipe. this is the second good eats recipe i have tried that has been a disaster. the only good thing about this recipe is the use of the cayanne pepper (which i added to another brittle recipe that actually worked). my husband is a professionally trained chef, and he couldn't get it to work either. AB, thankfully your show is entertaining... item not reviewed by moderator and published
This really turned out horribly. I followed the instructions to a T and ended up with a lump of sugary peanuts. What a disappointment. item not reviewed by moderator and published
it was hard to make this we put haslanuts in it insted of peanuts item not reviewed by moderator and published
I followed all the instructions to a T and also came up with a sugary mess of peanuts. I'm gonna try what the last user said and re-heat. I'll let you know how it turns out. Kind of discouraging for someone just learning how to cook. item not reviewed by moderator and published
My first time trying this ended in disaster. It tasted OK, but I got crystals. The next time, about 2 hours later, I let the sugar boil for a little over 40 minutes, until it was amber, not light amber. It came out AWESOME!!! It sets up really, really fast, so be prepared. I used roasted and salted cashews instead of peanuts. I hammered them down in a ziplock bag to crush them up a little. I also used half the cayenne. The first batch was a little too spicy for me. Again, BE PATIENT!!! This is a great recipe. item not reviewed by moderator and published
This was very quick and simple. It came out wonderfully! It was my first time making a candy recipe and it was very easy and came out wonderfully! Family loved it!. Alton !!! you are my favorite hero! Most of the cooks that are out there complicate things, too much of the grocery shopping stuff to make something, but this is the 10th time I have used your recipe and it came out a charm.. again! Thank you ! item not reviewed by moderator and published
I'm looking for a really easy and great brittle but I was very disappointed of the recipe. After I cooked it, put peanut mix into sugar, and spread it out - the recipe is not what I expected. There is a lot better recipes elsewhere. item not reviewed by moderator and published

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