Cinnamon Peanut Brittle

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We have had nothing but trouble getting the brittle to set up and get hard. Cooked till it turned golden color before trying to make the brittle. Could not get the sugar mixture to 350*, but hard boiled it for a good 20 to 30 min. Anyone got any answers? We live in Alberta Canada. Would elevation have anything to do with it? Thank You carcoab

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I have used this recipe exactly as written for a few years at Christmas time. I love it. It comes out great. My mother-in-law says it is as good as what you get at See's.

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Temperature is too high. You can reach hard crack stage between 300-310 degrees. 340 is way too high. Secondly, there is too much cinnamon for the amount of sugar and nuts. The candy making method is not accurate for this recipe.

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It was easy to make and clean up wasn't bad either. Tast pretty good however, I too should have cut the cinnamon in half or left it out altogether. Overall a great recipe...

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Best Peanut brittle I have ever made. I did only use 1/2 the cinnamon it called for and used almonds instead of peanuts...This recipe will be a family favorite. For all of you that had issues with the 340 degrees, I think you might be trying to cook it on too high of a temp, or possibly a very thin pan. It does take patience for this recipie, remember it takes a while to reach the 340 temp, but the patience is worth it...Hope everyone else enjoys

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Just made this for a family get together and it came out great! When the mix hit the 310 degree point it started to brown and was a deep brown at 320 so I removed it from the heat and followed the rest of the directions exactly. It set up nicely and the flavor is very nice. Easy directions to follow and using parchment paper made it a 'no clean up' recipe.

Thanks

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Very easy and delicious! 2 tsp of cinnamon sounded like a lot to me so I reduced the amount to 1 tsp and it seems plenty cinnamon-y to me. Any more and I think it could be overpowering but that's just my taste. Other than that, I followed the directions to the letter.
It's pefect for a last-minute gift!

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This was very easy and great tasting! I am taking it to a New Year's Eve party tonight. I did use a very heavy pot to cook it in. The kind that is cast iron covered with the non stick glaze. I did cook and stir it until it just reached 340. It was a light brown color. I used parchment paper on a cookie sheet and the clean up was easy. I will make this again:

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Whoever put 340 in for the temp...it must be a typo!

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I don't know what all the fuss is about. Simple recipe for a novice candy maker. Comes out perfect, I have to wonder if those who experienced burning took the stirring gradually part to seriously. Although to much stirring could be a disaster the cream of tartar inhibits the crystal formation, so there shouldn't be any problems well past hard crack. Plus to get it to proper caramelization you have to get the temperature above 320, unless you live in a high altitude area.