Okay. So, please listen to me when I tell you, this recipe is extremely dangerous to make at home! Extremely dangerous! Are you thinking I'm referring to the high temperature of melted sugar you need to achieve to make this delicious candy? Well, that's not what's dangerous about this recipe in my book. Well, of course, you need to be very careful when preparing this recipe cuz 300 degree sugar hurts like H-E-double hockey sticks if it comes into contact with human skin, but come on, I know you know that! DUH!!! What I found to be really dangerous about making this is my kitchen is the insane deliciousness of this fabulous candy and the sheer amount my hubby and I shovelled in our mouths. Restraint? Not with this stuff. Are we gluttons or perhaps Pigs as the name of the recipe mentions? Well, with this stuff hanging around, yeah, we absolutely were. Diabetic comma? It was close, but we just barely managed to avoid it! Dang this is GOOD stuff.
What differentiates this recipe from your run of the mill peanut brittle is that it's tender and crunchy at the same time and has an airy, honeycomb interior. This is created by the addition and quick incorporation of baking soda. So the technique in this recipe is really important to follow. A candy thermometer is an absolute must. At the end of the recipe you have to work very quickly so make sure you prepare this during a time when you can give it your undivided attention. I suggest you read through the recipe in it's entirety a few time.
This incredibly delicious peanut brittle is going into my must make for Christmas repertoire.
This recipe is at my new site. Hope to see you there :) I've posted a lot of new things.
Here's the home address: http://www.gonnawantseconds.com/