I am not a fan of thin, hard peanut brittle. I like the thicker more air-filled variety and this recipe was just the ticket! Never having made it before, I was surprised how long it took to have the temperature of the sugary mixture rise to 300 degrees. I stood stirring that sweet concoction for the better side of 20 minutes in order for it to reach the desired temperature. (That may be due to the high altitude where we live.)
When the sugary mixture reached the correct temperature I poured it into a cookie sheet and waited for it to cool...
I was a little reluctant to taste it (fearing the worst), but when I gathered the courage to give it a try it was incredibly delicious. Incredibly. Delicious.
If any of you out there thought making peanut brittle would be tricky, rest assured, it's not. This recipe is sure to become a family tradition!
I used lightly salted dry roasted peanuts because I love sweet/salty mixtures. The only thing I would do differently than the recipe indicates is add a few more peanuts!
For those unaware, "Just Another Hang Up" made it to Round 5 for the Top Blog of 2010. If you feel inclined please vote for my blog on The Blog Guidebook's Top Blog of 2010 contest by leaving a comment on this post. I would appreciate it! Please remember that you can't vote "anonymously". If you don't have a blogger account, you must put in your name. Two blogs are duking it out for first place, but I wouldn't mind a few votes either. ;o) Thanks so much!
Have a wonderful day!