"Just made this and wow its tasty. Perfect first time. This is going to be in Christmas presents this year for sure. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time} ""

"Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk soul food southern. Grandma {the one that could cook} would set aside biscuit dough from the morning for dumplings that night and make a stock with a unfortunate laying hen she killed about lunch time. Watching that chicken run around with its head off scared the devil out of me when I was little. I am going try this with frozen biscuits next time, defrost them in the AM and roll. If you can get Ann's Old Fashioned Flat Dumplings or Mary B's you can avoid making them yourself.

"Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk soul food southern. Grandma (the one that could cook) would set aside biscuit dough from the morning for dumplings that night and make a stock with a unfortunate laying hen she killed about lunch time. Watching that chicken run around with its head off scared the devil out of me when I was little. I am going try this with frozen biscuits next time, defrost them in the AM and roll. If you can get Ann's Old Fashioned Flat Dumplings or Mary B's you can avoid making them yourself.

"Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk soul food southern. Grandma (the one that could cook would set aside biscuit dough from the morning for dumplings that night and make a stock with a unfortunate laying hen she killed about lunch time. Watching that chicken run around with its head off scared the devil out of me when I was little. I am going this with the frozen biscuits I use next time. If you can get Ann's Old Fashioned Flat Dumplings you can avoid making them yourself.

"Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk soul food southern. Grandma (the one that could cook) would set aside biscuit dough from the morning for dumplings that night and make a stock with a unfortunate laying hen she killed about lunch time. Watching that chicken run around with its head off scared the devil out of me when I was little. I am going this with the frozen biscuits I use next time.

"For those of you having trouble with this recipe let me point out a few things.
First, its the same candy making technique as Alton's Peanut Brittle. 2nd Watch the video for the Pnut version and you will get the hang of it. 3rd use a candy thermometer. Yea Alton says eyeball it it but in the video he points out to take the sugar to 340 deg F. Eye balling sugar crack points is for experts like my grandma was. 4th Read my review of the peanut brittle recipe :)

"Just made this and wow its tasty. Perfect first time. This is going to be in Christmas presents this year for sure. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time} so I could use a whole 12 oz can of peanuts for convenience. I cut the cayenne to 1/4 tsp {1/2 is a bit to hot for general use} and did not increase the cinnamon for the larger batch. Another thing I figured out is do not use dry roasted nuts, you need the bit of oiliness left on oil cooked nuts for the cinnamon and pepper to stick plus the seasoning tastes funky in brittle. Use salted nuts, unsalted nuts makes the brittle taste flat. You know now I have tried this I don't want the old version with the soda to puff it up. It's very hard at first but let it sit overnight and it gets crunchy, I guess from picking up moisture from the air.

"Just made this and wow its tasty. Perfect first time. It takes a long time to boil out the water and get above 220 but once it does it moves fast. You must use a thermometer and take it to 340 deg F.This is going to be in Christmas presents this year for sure. I expanded the next batch to 4 cups of sugar {and cut the water to 1 cup to save time} so I could use a whole 12 oz can of peanuts for convenience. I cut the cayenne to 1/4 tsp {1/2 is a bit to hot for general use} and did not increase the cinnamon for the larger batch. Another thing I figured out is do not use dry roasted nuts, you need the bit of oiliness left on oil cooked nuts for the cinnamon and pepper to stick plus the seasoning tastes funky in brittle. Use salted nuts, unsalted nuts makes the brittle taste flat. You know now I have tried this I don't want the old version with the soda to puff it up. It's very hard at first but let it sit overnight and it gets crunchy, i guess from picking up moisture from the air.