This peanut brittle turned out perfectly the first time. I followed the recipe exactly and when the temperature reached 300, I turned it off and added the butter and baking soda. (make sure to have it measured and ready to add quickly) I did double the batch, and the only thing I would do differently is pour it into two different pans and not try to fit it all into one. I used a 17 X 12 Jelly roll/sheet cake pan, and it was still too thick to try to add it all on there and it took a long time to cool and then it was difficult to break as it was really too thick. It still turned out delicious, but next time I make it I will either not double the recipe, or use two pans for it to set up.
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