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Mom's Best Peanut Brittle

Reviewed: Mar. 1, 2014
I looked at many recipes for peanut brittle and this one appeared to be pretty straight forward. I used all organic ingredients. I had great results. It probably took me longer to get the hardened candy cleaned off the pan and thermometer then actually cooking the brittle. I used an organic light corn syrup that had pure vanilla in it and it tasted great. I stole a tip from a Betty Crocker recipe that suggested warming the cookie pan to 200 degrees to keep the product soft while spreading. I did have one problem in that I couldn't seem to get the peanuts spread to the outer edges once I poured the mixture into the pan. No loss, these areas were like tasty toffee. I also saw a tip elsewhere about concern that adding the peanuts too fast could reduce the temperature so you should add 1/2 wait a minute and add the second half. I didn't do this but I noticed my temperature stalled and possibly dropped below 212 degrees after adding the peanuts and then shot up quickly which caught me off guard. I noticed that during that quick rise of temperature the mixture showed signs of getting darker so I caught it just in time and removed it from the heat. Time and attention to that thermometer reads is critical and the idea here in the reviews of a digital thermometer is probably good as it would be easier to follow the increase in temperature. But that's not vital and I am happy with the results. Photo included before I cracked the brittle.
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