wilkes

well i took the plunge. my post asking about the right pot to use kind of got lost without response. i decided on the stainless steel and glad i did it. man that stuff could be the new gorilla glue.

i substituted pecans for peanuts just cuz i love pecans.

its all cooling on the sheets now and looks exactly like its supposed to

thank you for the recipe ibcooking. it worked perfectly

ok i know i made a boo boo

the word was not already... it was "all ready"

i was already to make this recipe today and turned coward. i have never made brittle before.

i need to know specifically what type of pan to use please

cast iron pot

stainless steel

aluminum with a baked enamel finish

i guess it might not matter but i want to get this right the first time if possible

Thanks everyone for your help. I bought a new candy thermometer an also a new box of soda.

Followed ibcooking's recipe an finally have a good peanut brittle.

I just made peanut brittle & have used this recipe for years; it's great!

2 cups sugar, 1 cup white Kayro, 1/2 cup water, 1 cup oleo, 2 cups raw peanuts & 1 teaspoon soda

In a 3-qt sauce pan, heat together the sugar, Kayro & water. Stir until sugar is dissolved. Let boil. Blend in oleo. Stir frequently after temperature reaches 230 degrees. When temp reaches 280 add the peanuts. Stir constantly until temp reaches 305 (hard crack stage). Remove from heat & add soda, stirring fast & well. Pour onto 2 well-buttered cookie sheets. Let cool then break into pieces & enjoy!

Maybe your thermometer is off or you're at a higher altitude than the recipe calls for and need to adjust downward to get the right "brittle texture" you are seeking.

I made peanut brittle by this recipe today. I used a candy thermometer to make sure of cooking till 300 degrees hard crack stage. My peanut brittle is hard as a rock an not really brittle an chunchy.

What did I do wrong?