Peanut Brittle

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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.

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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.

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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.

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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

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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.

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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!

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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

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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 ;-

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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!

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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.