"Sadly, not up to Good Eats' usual standards. Especially problematic is reliability.

- Double the peanuts. You can even see in the video that he has a lot of nutless brittle on the sheet.

- Add 1/2 cup corn syrup. Helps prevent crystallization.

- Add 4 tablespoons of butter and a teaspoon of vanilla, with the nuts.

- Add 1 1/2 teaspoons of bak"

"Yes, another garlic lover who thinks this recipe is way wrong. Next time, I will try two cloves.

What I love about this recipe is the use of mayo to provide the emulsifier plus creaminess. But that said, the dressing is very, very thick and I think I will halve the mayo next time. "

"I love brining my own. MUCH better than the day-glo pink supermarket version.

Cook at least 3 hours -- if you can pick it up with a skewer,without the meat sliding right off, it's not done.

I use rutabagas, parsnips, turnip in addition to carrots, cabbage, and potatoes. "

"Very nice, very easy, very flavorful. I made some changes after looking at other recipes: 4 yolks, two lemons, 1/3 c sugar, 1/2 stick butter. Just the right sweetness, I think. I also used Meyer lemons which are not quite as tart.

No issues with it being slow to thicken. It was 4 or 5 minutes of stirring in the pot, remove from heat immediately, then whisk in the butter a little at a time. "

"A suggestion: Chill the wedge before you cut them. They come out much nicer.

That said: I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products. But the final result tastes like powdered milk! Bleh. Every recipe I can find calls for powdered milk. I am going to think about alternatives. Maybe cream added with the butter, since that's used to make caramel.

Everything else was great though, including method and consistency (though I might go a little higher in temp to make them firmer.

> BretA: I'm thinking of using orange extract instead of vanilla.

Ooooh, good idea.

"A suggestion: Chill the wedge before you cut them. They come out much nicer.

"I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products. But the final result tastes like powdered milk and was a bit grainy. I can fix the latter by processing the dry ingredients more but that taste! Bleh. Every recipe I can find calls for powdered milk. I am going to think about alternatives. Maybe cream added with the butter, since that's used to make caramel.

Everything else was great though, including method and consistency (though I might go a little higher in temp to make them firmer.

> BretA: I'm thinking of using orange extract instead of vanilla.

Ooooh, good idea.

"I so wanted to like this. My wife is gluten-intolerant and commercial candies are iffy (because they're often made on equipment shared with wheat products). But the final result tastes like powdered milk and was a bit grainy. I can fix the latter by processing the dry ingredients more but that taste! Bleh. Every recipe I can find calls for powdered milk. I am going to think about alternatives. Maybe cream added with the butter, since that's used to make caramel.

Everything else was great though, including method and consistency (though I might go a little higher in temp to make them firmer).

> BretA: I'm thinking of using orange extract instead of vanilla.

Ooooh, good idea.