This is a good recipe, but it is not specific enough. Making peanut brittle can be tricky and the recipe leaves out some important information. Peanuts are listed as an ingredient, but the type of peanuts to use, whether raw or roasted is not specified. Since the recipe indicates that the peanuts should be added once the sugar is dissolved, it assumes raw peanuts will be used. However, if roasted peanuts are used at this point, they will burn since they’ve already been cooked. Other peanut brittle recipes recommend using raw Spanish peanuts. I used roasted unsalted peanuts and added them with the butter and baking soda. Since the nuts were already cooked, they just needed to be mixed in with the sugar mixture. Also, some reviews indicate that the sugar mixture doesn’t need to be stirred constantly, but in my experience it pretty much does. I once made this and didn’t stir continually and the sugar mixture burned. The third and best time I made this, I lightly stirred very frequently, almost constantly. I’ve also used different combinations of sugar types (all white vs. half white/half brown) and I prefer the color of the brittle when I use half brown/half white. Spreading the brittle works best on a pan that’s been kept warm in the oven.
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