Peanut Brittle

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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.

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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.

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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.

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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.

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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...

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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!!!

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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.

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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.

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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!

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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!