this is a super recipe which turned out perfect using a few reviewer's suggestions. i used all light brown sugar which resulted in a beautiful brown color, hence avoiding the light color comments of others. it was fairly brown which i liked, but if a slightly golden brown color is desired, i would think you could use 25% white sugar. i also doubled the recipe which was no problem and used 50% more nuts which i substituted medium pecan pieces for peanuts and added the in at 250 degrees which resulted in no burning of nuts. i added the suggested addition of vanilla (one teaspoon for doubled recipe) with butter and baking soda mixed and used a candy thermometer to 300 degrees. what i can suggest myself is when buttering the pans, use the absolute minimum as possible, as the brittle bottoms when cooled are greasy and i had to set them on paper towels to dry it off. i am wondering if if the hot mix is too hot to use parchment paper, but the paper toweling part was easy so i may not try it for fear of sticking. i would say that 50% more nuts is the maximum increase in nuts, as the candy nut ratio was perfect for me, but any more would make it difficult to stir and not enough candy part. i did heat up pans in the oven at 300degress and because of the increased nuts, i needed to spread with forks, and fast to avoid popping the foamy bubbles that makes the brittle fluff and easy to eat. the boiling water for cleanup makes cleanup totally effortless. this recipe is definitly a k
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