this is nearly identical to my 87 year old Mother's recipe (she made it on the stovetop with a candy thermometer and always used raw peanuts so they wouldn't burn) - Christmas wouldn't be the same without it! one tip she always used - she put the sheet pan in a warm oven when she started the brittle - that way when you pour out the mixture it stays warm and pliable long enough to get it spread out nicely before it sets up.

• Reply