Peanut Brittle

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.