Alton Brown’s Peanut Brittle | Food Network

Alton tackles the “glass of the candy world”: peanut brittle.

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36 Replies to “Alton Brown’s Peanut Brittle | Food Network”

  1. Wow you missed the boat on this one. Essentially what you made is a peanut lollipop minus the stick. Baking soda is a must for peanut brittle to help form air pockets so it has a light crunch. Also the addition of vanilla and butter takes it to a whole other level.

  2. Cast iron isn't a great diffuser. It's why you can burn flour in a circular pattern on am electric stove. It needs time for the heat to even out… It retains heat well which makes it more even as you add stuff.

  3. This recipe blows !!!!!! You need butter and vanilla to give it that yummy flavor and baking soda to have it foam up . You may know the science end and be great at cooking but here you don't know dick .

  4. I missed the part where you put baking soda in to make the mixture foamy and easy to crack. Because it was really foamy there when you turned the camera back to the brittle.

  5. It does still crystallize if you aren’t careful. I got it to the perfect amber color and then dumped in peanuts and gently mixed and transferred. It went foamy and crystalline after stirring

  6. Tip for anyone trying this: DON'T use a silicon rubber kitchen scraper. It will probably melt and ruin it. Some of them are heat resistant, but don't risk wasting 3 cups of sugar. Just use a wooden spoon.

    Can't tell you how many times I've ruined batches of caramel and brittle with melted rubber.

  7. I'm not bullshiting here. I live in Christchurch New Zealand and we were sismicly active back in 2011. I was making a pistachio brittle and along came a quake and messed up the mix and sent molten Sugar flying

  8. Stupid question. I don't want to be a hero. I want the candy therm but when do I install it? He's got me paranoid about disrupting the sucrose molecules! Can I just put the therm on the pot when I begin?

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