Peanut Brittle

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I thought I was going to be disappointed at first because the mixture boiled over when I placed the lid on my sauce pan (yes, I used a medium size as recommended. I was cursing Alton as I cleaned up; however, I adjusted the heat a little and with a little patience the mixture turned amber colored. I used cashews instead of peanuts and the I was very happy with the results.

I do recommend that an approximate time of cooking to the amber stage be put in the recipe.

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When I made it, it was good. It took us 5 days to finish eating the entire batch. I will definitely make this recipe again. It is the best candy I have ever had. Good job Alton :

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I followed the recipe exactly. I let the "brittle" sit out for hours and then finally put it in the fridge overnight, and the next morning it still wasn't hard. I had to throw the entire thing away. Complete waste of money!

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I even got out the candy themometer. I cooked it for ages. I ruined two recepies before giving up, and I'm a pretty good cook. The final product was not trasparent at all.

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I never ever thought I'd ever make on of Alton's recipes and have it not turn out. I have been proven wrong. My light amber looked great, I stirred the peanuts in, spread it out, and it never got hard - it did get brittle with grains of sugar clearly visable. I'm going to retry but instead of looking for color - use my candy thermometer until I reach hardball stage and see how that works.

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great brittle recipe

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this is is the first time i have ever tried to make candy in my life and boy did it turn out good thanx ab

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My father loves peanut brittle so I've made this for him several times. It is easy, but takes patience to wait for the sugar to caramelize.

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This recipe started off great, very easy to follow. But once the sugar/water mixture comes to a boil and you're supposed to turn the heat down to medium and let cook til the color turns light amber, it tumbles. An approximate cooking time needs to be added to that point...light amber is a tough thing to judge, especially the way sugar water bubbles when it boils. I ruined this recipe twice in one night, and I usually NEVER have problems. Please be more precise!

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I followed the recipe exactly, but the first batch I made took FOREVER to cook to a light amber, and resulted in a very soft and brittle peanut brittle. The ceyenne and cinnamon did give this recipe a great taste and just the right spice, so I used that when trying another recipe that worked better for me.