By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/peanut-brittle/comment-page-2/#comment-731931">Paul</a>.
Thanks for the great feedback and review Paul! I’m so glad this was finally the success for you!
By: Paul
In reply to <a href="https://www.cookingclassy.com/peanut-brittle/comment-page-2/#comment-715253">Jaclyn</a>.
Oh my goodness! Thank you so much for your recipe for peanut brittle! It's the fourth one I've tried and it goes against the old adage that the third time's a charm. I could not figure out what I was doing wrong because it always turned out clumpy and thick. It started to harden as soon as I put it in the pan and I could not smooth it out.
Heating up the peanuts, and heating up the pan (lightly greased) is the magic element I was missing! I was able to spread it nice and thin and it was because the peanuts were already warm when it went into the mixture and the pan was already lightly preheated! I pulled it off the stove at exactly 300° and it came out a beautiful light carmel color. The only thing I added was to take it out of the pan, flip it upside down, and put it on parchment paper so I could lightly wipe the excess butter off of the bottom of the brittle with paper towel before I broke it into pieces.
Forget the other 2,587, 000 recipes online. JACLYN ROCKS THE BRITTLE.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/peanut-brittle/comment-page-2/#comment-721408">Jesse</a>.
Sorry to hear it didn't turn out for you! Did you use a thermometer to ensure it reached the proper temperature?
By: Jesse
Followed the recipe exactly and ended up just wasting a bunch of ingredients/: try all the recipes recipe instead, it actually hardens
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/peanut-brittle/comment-page-2/#comment-715245">Jill</a>.
Unfortunately it won't reheat well but there are recipes that skip it so it should still taste good.
By: Jill
I forgot to add the baking soda. Is it possible to reheat to soften and add the baking soda or shall I toss and start over?
By: Tim Hughes
I had to read your recipe twice. You left out VANILLA. It gives it a caramel taste. I use pure Mexican vanilla. I put the pan I use to pour the peanutbrittle out in the FREEZER. Buttered up. It will set up nice. It also keeps humidity low on those types of days.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/peanut-brittle/comment-page-1/#comment-672629">Susan</a>.
Unfortunately no. I would just start over.
By: Susan
HELP...somehow I misread the recipe and used 1 1/2 cups of water with the sugar/syrup mixture. Can I salvage it by cooking it down?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/peanut-brittle/comment-page-1/#comment-617537">Anna Osborne</a>.
I’m so glad you found the recipe easy and enjoyed it Anna!