Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
December 30, 2008 at 10:22 pm
Your peanut brittle looks like it turned out perfectly!
November 14, 2011 at 2:32 pm
So the sugar will turn into a syrup without any water or anything added to it? How does it work?
December 3, 2011 at 7:34 am
Yes, Becky, that’s right! When the sugar melts, it turns into a liquid, and then it will start to turn caramel colour. You have to be quick though, you don’t want it to get too dark, so you have to keep a close eye on it and work quickly.
December 23, 2015 at 1:02 pm
I made two half batches of this recipe. The sugar DOES melt into a liquid in a saucepan, but my first batches burned and frothed bad as soon as I removed it from the heat and added the dry ingredients and vanilla. I tried a second batch and poured the liquid sugar into a pyrex container to let it cool a tad before adding the dry ingredients (which frothed again but not as bad) and then added the vanilla. It started to set in the pyrex so I quickly poured most of it onto the peanuts, getting some of the liquid on myself in the process— that BURNS bad. It tasted good after it was solid. I also just laid it on parchment paper and did not grease the parchment paper as directed.
Anyway, it makes a mess in the pot to clean up afterwards. ANy tips on not having a chemical reaction take place and frothing and bubbling up? Not convinced this recipe is for me.
January 13, 2016 at 1:30 pm
Sorry to hear that, Danielle. The thing is, you WANT a chemical reaction, that is what causes the candy to be less dense so that you can bite it. You just need to be sure to use a BIG POT when you make this, so that there is room for it to grow after adding the baking soda.
March 13, 2016 at 12:45 pm
The shelled peanuts.. Are they supposed to be cooked I assume? Or raw?
December 21, 2016 at 3:01 pm
So, if you soak your pot immediately in HOT water and soap and do not use stainless still or aluminum, you will be able to get the syrup off the pan no problem… I use an enameled cast iron pot, 3 qt at least with straight, not curved sides… Hope that helps, also the chemical reaction is normal, it’s what makes it “brittle”.
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