"As I sit looking at mp finished product, I could scream! I wish I had followed the one on the peanut package. You do not add the peanuts with the sugar mixture then boil as the skins on the peanuts turn the mixture red and burn before the 300 degree heat is aquired! Now I have a dark red to black candy that tastes bitter! My house is filled with smoke, that may be from my temper over the waste of ingredients and the fact that I live 65 miles from the nearest store. Spanish peanuts are usually called for in peanut brittle, what kind did you use? You need to alter this recipe so someone else doesn't make the same mistake!"
"I was just getting ready to rate this recipe when I saw the last post. It's too bad that lakotalady's didn't turn out. I made mine this weekend and it turned out great! No problems and it was really pretty easy to do. I have never made peanut brittle before so I am happy with the results. Maybe her candy thermometer needs to be calibrated?!"
"To "Help" and others making this recipe: I am sorry your brittle did not turn out as expected. Peanut brittle is not easy to make. Don't feel bad, you are not the only one to have your peanut brittle fail. The cooking temperature is very critical when making peanut brittle. It is important that it is cooked to a high enough temperature but not so high that it burns. I feel using a candy thermometer to ensure that you are getting it to the proper temperature is critical. I would suggest removing it from the heat at 295 degrees because it will continue to cook a little once it is removed. You also have to be careful that you don't try to get it up to the 300 degrees by using too high of heat. Be sure to use no more than medium-high heat. Also, be sure your candy thermometer is accurate. See the "Testing a Candy Thermometer for Accuracy" video in our video section to see how to check your thermometer. I hope some of this information will be useful when you try making peanut brittle again. Good luck!"
"i too have had trouble with this recipe. i have a digital thermometer that has an alarm you can set when it reaches what ever temp you want. my fininshed product looks and tastes like peanut brittle...but it sticks to anyones teeth so bad i have had to throw it all away. it breaks with a snap so you put it in your mouth thinking it will be nice and crunchy but it isnt!!! why would it be doing that?"
"I tried this Recipe and it turned out great. a nice creamy colour and very crunchy.
Now I did alter it a bit, I can never find raw peanuts so i bought dry roasted unsalted ones, since they were already cooked there was no need to add them at the start. so I waited till the the magic 300 temp and then pulled it from the store , threw in the peanuts, butter, baking soda, and vanilla and stirred like crazy. I had made a double batch and dumped the two piles onto parchement paper, I was a bit horrified as I was not able to spread it out with the spatchula as the piles were too deep. I grabbed the butter and tried to spread it by hand and almost lost my hands (NO chef hands on me that can go into fire).
However what worked amazing and I recomend to anyone using this recipie, I grabbed one of those silicone gloves for lifing hot pots and made a fist, using the back of the glove the brittle smoothed out extreamly easy.
The final product was amazing and is going into my xmas gift baskets :)"
"I just made this recipe, it turned out as advertised, however i didn't have a candy thermometer but another recipe had said to boil water/sugar/corn syrup until it dissolved and could spin a thread then add raw peanuts cook slowly until it turns golden brown then add your butter/baking soda/vanilla spread onto buttered cookie sheet for first time brittle maker it worked for me!"
Just a few helpful hint to the people that is having trouble making peanut brittle and other home made candy. If it is not crounchy and brittle and is soft like and sticks to your teeth, It may be 3 things. 1st I was always told by my mother never make candy on a rainy day. It will not harden properly and over the years I have found that to be true. But being the person that never does what I am told. I soon found out if I need to make candy on a rainy day I can cook it about a min. longer and it comes out fine.
2nd- brittle will not harden properly if the baking soda has been setting open for a long period of time It will loose its stringth.
3rd- the brittle was not cooked long enought. Always make sure that it will string a thread. That is the best way to know if it is done.
I hope this will help you."
"In response to some user's comments in regard to having problems with this recipe, we have made some minor changes after doing some research. We have changed the recipe to add the peanuts at a different time and have indicated that the brittle should be stirred while boiling to 300 degrees. We hope this helps with some of the problems that have occurred and will result in great peanut brittle."
"I made this peanut brittle recipe last night and had pretty good luck. It was the first time I have made peanut brittle but I read all the reviews before I started. I ended up following the recipe except I added unsalted dry roasted peanuts after it reached 300 degrees as suggested by "VampMorlock". I only made a single batch so I didn't have any problem spreading it out. I just used my large Pampered Chef spatula to press it out. I will definitely try this recipe again."