Adding Peanuts to a Peanut Brittle Recipe

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Peanut Brittle. We just hit two hundred degrees. Make sure the sides of your pan are all scrapped down and there's no wayward sugar up there. The last thing you want to do is get any moisture in here, any water. That'll start crystallizing the entire thing and you'll basically ruin everything. Let's take our peanuts now, two cups, dump them right in, skins and all. You might want to pull your thermometer just so you can stir things up nicely and get everything all nice and coated and mixed in there. You want to make sure that all your peanuts get coated evenly. Now what we're going to do, we're going to go back around the sides of the bowl. You can see that the sugar hardens up pretty quickly. One thing that's really important, resist any temptation to put your finger on this because that sugar is two hundred degrees, if not a little hotter. Another thing you want to do, what I do, don't pull your spatula out, set it somewhere and put it back in. I leave my spatula in there, which is another reason I use a five hundred degree spatula. If you put it somewhere else, you could introduce something into your mixture that could really taint the way the whole thing comes out. It could really screw everything up, so we're just going to keep it in there like that and let it go for a little bit longer."