Brooklyn, New York
Member since Nov 2010
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Reviewed Peanut Brittle
May 25, 2013 on FoodNetwork.com
“This is my all-time fave recipe for brittle over 10 years!!!
It does take a bit of elbow grease because it gets SUPER thick, don't fret--it's sooo worth it.
I cover a large work surface with parchment, then pour the mixture onto the surface. I place a sheet of parchment on top of the hot brittle and use a rolling pin to achieve...”