This could not have been easier. I made my very first batch last night with peanuts and I got up and made another batch today with cashews and both are great. I kept my pan in a warm oven at 170 degrees and when it was time to pour into the pan, I slid the oven rack out and poured the candy in, so my pan would not cool to quickly before I had it spreaded from corner to corner. I did not have to use foil or wax paper at all, the cookie sheet I have is non-stick and I gave it a twist and it loosened from the pan. I covered with wax paper used a meat tenderizer to break.

Reviewed On: Jun. 14, 2009