ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: Peanut brittle

Misc.
You're right, of course. Brittles would be rock hard and impossible to bite into without at least some soda in them. When I replied, I hadn't checked my own preferred recipe, which calls for a mere 1/2 teaspoon in ratio to 2 cups of sugar and 1/2 cup corn syrup. The result is a flatter, clear candy without a foamy texture, which I prefer.
The foamier brittles have much more soda in them... up to the 2 teaspoons that the one above contains. If the only recipes you've made contain less soda than that and haven't given you the result you want, it's possible that this one will.
MsgID: 0074832
Shared by: Janet/MO
In reply to: ISO: No, I dont think this is it but thanks!
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Peanut Brittle/Crackle/Brickle
  Leslie Birmingham
2 Recipe: Peanut Brittle
  Janet/MO
3 ISO: No, I dont think this is it but thanks!
  Leslie Birmingham
4 Re: Peanut brittle
  Janet/MO
5 ISO: Peanut Crackle or Brickle
  Linda, Cincinnati
ADVERTISEMENT
Random Recipes
  • Open-Faced Saucy Philly Cheesesteak Sandwiches
  • OPEN-FACED SAUCY PHILLY CHEESESTEAK SANDWICHES Cheese sauce (prepared or homemade) FOR THE VEGETABLES: 1 teaspoon olive oil 1 1/2 cups red bell pepper strips 1 1/2 cups yellow bell pepper...
  • Italian Fig Cookies (repost) for Ann
  • Ann, The recipe you are looking for is listed under: Italian Fig Cookies (click here) Board: Cooking Club at Recipelink.com From: Angel 6-23-1999 Hope this...
  • Chocolate Baklava
  • CHOCOLATE BAKLAVA 2 unsalted butter 4 cups pecans, finely chopped 2 tsp ground cinnamon 3/4 cup sugar, divided use 1 cup semisweet chocolate chips, melted 1 pkg filo dough 3/4 cup orange juice, divided use 1 tsp vani...
  • Hot 'n' Honey Glazed Chicken
  • HOT 'N' HONEY GLAZED CHICKEN 4 boneless, skinless chicken breast halves 1 banana, quartered and quarters cut in half lengthwise 1 tablespoon vegetable oil 2 garlic cloves, minced 1/2 cup hot pepper jelly 2 teaspoons h...
ADVERTISEMENT
  • Candied Tomatoes (using fresh tomatoes)
  • CANDIED TOMATOES 6 fresh tomatoes, skinned salt and freshly ground pepper (to taste) 2 tablespoons butter 1/2 cup celery, finely chopped 1/2 cup onion, finely chopped 1 cup brown sugar, packed (or to taste) 2 tablespo...
  • Sour Cream Enchiladas (ground beef or turkey)
  • SOUR CREAM ENCHILADAS "This is a family favorite. Serve with salsa and a tossed green salad. The variation, Turkey Enchiladas, listed below is great for using leftover turkey. This recipe can be assembled a day ahead ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Peanut brittle
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!