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Mom's Best Peanut Brittle

Reviewed: Dec. 23, 2011
This is a pretty good recipe, but I have to admit, I didn't follow it to a T. First of all, I didn't have raw peanuts on hand, so I added them just as the caramel browned perfectly, instead of at the beginning. I also don't have a thermometer, but once you've made a handful of brittles you kind of figure it out. Also, instead of adding the 1/4 teaspoon of salt to the caramel, I added 1/2 teaspoon of salt to the peanuts along with a generous pinch of cayenne and shook them in a container. (I don't trust too many ingredients in a pot with caramel--sugar gets jealous and crystallizes the whole darn pot.)
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