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Peanut Brittle Recipe

Peanut Brittle

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (124)

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Average Rating:

Total Reviews: 124

Showing 101-110 of 124

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  • on December 10, 2006

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    I was a little surprised that this recipe didn't contain corn syrup in it since most candy recipes do to prevent sugaring. But I figured Mr. Brown knew best. Well, no one is right all the time. It took forever to get to a "light amber color" and by that time sugar crystals were forming. Very disappointed.

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  • on November 30, 2006

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    Disaster -- I am not a novice cook either -- I think Alton left out something important -- like clear insructions. I just threw away about $20.00 worth of ingredients. Oh well...Happy Christmas anyway!

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  • on November 10, 2006

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    This is a great recipe, but be patient, it will turn to the amber color, it does take a while. This is the first time I've made candy so you can do it too. The cayenne is balanced by the sugar. My six year old granddaughter loved it.

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  • on November 10, 2006

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    The boiling of the water after making the candy worked very well. Mine tasted Great. It only took 30 min for mime to change color.

    this link will be active as soon as I get the picture off the the camra.

    http://ki4nsf.com/pb.jpg

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  • on November 09, 2006

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    I followed the recipe and it worked fine. It took 20-30 minutes to cook, longer than I expected. I used a candy thermometer; I don't think I would have known when to take it off just by looking. I used only 1/4 the amount of cayenne pepper called for in the recipe and it was still a bit too hot for me.

    My second batch was transparent. My first batch was not as transparent and a bit praline-like, but I actually preferred it. I wish I could figure out what I did wrong so I can do it wrong every time.

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  • on November 06, 2006

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    In his show, he used a cast iron skillet under the pan. DO NOT BOTHER!! It takes more than twice the time to get the sugar an amber color. After I started seeing lumps of crystalized sugar floating, I removed the cast iron. The sugar eventually started to turn. We stirred in the almonds and when we went to dump it out... it looked like mashed potatoes. We have to hammer chunks out to eat it.

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  • on November 05, 2006

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    It came out okay, but I got a lot of sugar crystals despite following alton's recipe and show advice (I have it recorded. Tastes good, just lots of sugar crystals...

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  • on November 02, 2006

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    Practically fool proof recipe! Due to limited ingredients we cut the recipe in half, then followed the directions. Once we reduced the heat it took about 15 minutes for the amber color, and then it was amber only on one side due to my apartment quality stove. When light amber started turning to dark amber (but the other side was nowhere close I said "What the heck" and stirred in walnuts. It still worked! Peanuts would probably be better and I might reduce-not eliminate- the cayenne (though my son would disagree. Great, easy recipe. I only wonder why it's rated "medium" difficulty.

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  • on October 29, 2006

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    Tastes good - I tried w/ unsalted cashews and found it needs a little something more (i.e. salt. Next time will add a pinch of NaCl w/ the nuts and seasoning. I'd also recommend spreading fairly thin unless your teeth are in A+ shape.
    Preparation went quite smoothly, just as in the show. Most people probably know, but cleanup can be expedited by simply boiling more water in the candy pot and putting in the utensils.
    Presentation is nothing special. You might form the candy using cookie cutters, cool it over a bowl and shatter it at a party (a brittle ball, or something similar. Also good just as fodder for friends.

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  • on October 28, 2006

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    Needs about 1/2 to 3/4 cup more peanuts.

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