Lol. You pour resin. You pour acrylic. It makes sense that you would also pour food! I love it. I love how you so thoroughly explain every step, not just the 'how', but also the 'why'.
This was fantastic!😃 You did a great job of teaching the how & the why. I never knew about keeping the peanuts warm...and I've been cooking for over 45 years!!😱 One trick I do know is to put those little decessant packets that come in jars of supplements in the container that you store your peanut brittle or toffee in - it helps keep it from getting soggy in moist environments like Hawaii or the Pacific Northwest😉 I'm looking forward to trying this particular recipe & method. I adored you munching on the little bits!😂 Please post more👍 Thank you🤗
For the sugar crystals -- use 1/8 level teaspoon cream of tartar per cup of sweetener whether it be sugar or syrup to combat the sugaring. Using cream of tartar in candies stops the sugaring that can make your candy grainy. It really works I use it in the "goo" for my popcorn balls, I make hundreds of them each halloween and no more sugared mess. I got this tip from a candy maker.
You are just awesome Julie!! I love all your videos you do and yes, I would love to see more cooking videos but could you maybe give the measurements in both metric and standard please? I guess I could write yours down and search online for conversions, but if you already know them and can give them during your lessons that would be wonderful 😁❤Thank you Julie 😊
This looks amazing!! Actually went out and purchased everything to try this! I converted the sugar, butter, and peanuts to USA measurable amounts-please correct me if I’m wrong. Butter 3/4 cups (1-1/2 sticks) Sugar 5 cups. Peanuts 2 x 14 oz jars (a little extra) Thanks Julie! Hope mine turns out as well as yours looks! And yes, post more recipes please!! 😃
Julie, I love peanut brittle and my mouth is watering. That looks delicious. Thank you for sharing your recipe. I wouldn't mind at all if you did more cooking videos, maybe some of your savory ones as well. 😍😍😍
This looks divine!! You made this look so easy to make..yes I have been intimidated 😆 Of course, the cook must sample the end results!! Please show us your other Christmas goodies especially the caramel cashew popcorn!!❤️
Julie, I loved this video! I have been making peanut brittle with my Grandma since I was a little girl, just like this! Would love to see your rocky road video!
Oh, Julie, you are so darn sweet. I can't believe you made this video for us. Thank you sooooooo much. Loved you munching while talking to us, just adorable! This is awesome. Nom, nom, nom.
Great video……peanut brittle is a big favorite. Thanks for sharing your recipe. I make peanut brittle every year…..30+ yrs ago a neighbor gave us a tin of brittle for the holidays it was the best I ever had. I needed her recipe 😋 ………she said it was Microwave Peanut Brittle, no way…….I’m still making the same recipe today.. light and airy and the aroma is magical….
How fun. Peanut brittle has to have bubbles, resin no bubbles, pouring paint no bubbles but cells are good! Is there anything you can't do? And you also create resin molds, sell products, pour paint, work with resin AND have an outside job. Amazing. Yes, would like to see you cook! If possible, could you provide temps and measurements in F. And ounces, etc. Or put recipe at end of video. Most of us can't do everything like you! 💕
Looks scrumptious! ❤️😁 Last and most delicious brittle I ever had was made by my mom, a few years before she passed away. It is awesome to finally see a recipe that isn't made in the microwave. 👍👍❤️
I make toffee and have found if you warm cookie sheet in oven there is more time to get Candy spred out. I also pour the candy around the edges of sheet first and finish in the middle. Thanks for all your videos!!!
I would love to see more recipes! I love that you're sharing your techniques on exactly how to do it. I remember learning family recipes by watching my great grandma and my gram and by being able to ask any questions about the steps. Thank you for sharing your knowledge and heart. 💜
I have made peanut brittle many times but, never knew not to level with my spoon. That is a huge tip. Thank you so very much for doing this cooking video. Very helpful. Would love to see more cooking videos. You explain every step so clearly. Thank you and may you and your family have a Merry Christmas. ❤
I hope I’m wrong but it really did look as if after you took your first bite you put the remainder of that piece back in the tray with the rest. I noticed because when I bake for other people I am so much more aware of things I might not worry about it cooking for myself. I baked for my son to take to work and when Co-Vid started I was concerned about a box of cakes/cookies with lots of different people putting their hands in. I found a solution for this when I purchased small paper sandwich bags to put single cookies and cakes in, that way people would know lots of other hands hadn’t touched the other cakes in the box.
I made this and it was excellent. It made a LOT! I spread it into 2 US cookie sheets and it could have gone into 3 sheets, because it was over 3/4 inch thick. Thanks, Julie!
Julie, you are so creative. You work,you do resin and acrylic pouring , and do so much cooking etc. You know so much about how to look after your beautiful puppies and wildlife. You always have the most information on your videos to help everyone. You are a very generous person, and so talented. I don"t think there is anything you can't do. We all love you and would like to see more of your recipes. Please make some caramel cashew popcorn and any other goodies. Glenis
Brilliant! You are a superb teacher and I could listen to you all day. I've been searching for a video to make "honeycomb" brittle like my grandmother made for gifts. I have found it! Thank you sooooo much!
Great video, thanks for sharing! The Hillbilly Cook has one where she speaks to humidity issues in the Southern US. She explains how a thread of brittle strings from the pan to the spoon without breaking and what that means. Sorry to be vague, just meaning you guys are on a similar path. Thanks again!
What an absolute honest cooking genius you are. You should be very proud. You are a beaut little master of ceremonies when applying science, technique and common sense. I am a professional Chef of 23 years. Bloody great lover of Food 53 years, thanks Family. I would like to congratulate you on every aspect that I Have watched today. I have appreciated your methodology, and progression and sanity when applying logic and chemical knowledge to this exercise. When employing apprentices it is a common trend to get them to cook an egg 3 ways. This is similar. An extremely sensitive key ingredient with emphasis on BASIC. However home tips and remedies are what I'm looking for. I have forwarded you on to my colleagues and 6 apprentices today as an indication of my approval. You rock. Thankyou for sharing.
My dear, please soak your wooden spoon to raise the grain of the wood. Sand it off well til the surface is smooth. Condition it after it’s well dry, with a mixture of bees wax melted with mineral oil OR cutting board conditioner. Wooden utensils should be well conditioned until they cannot absorb any more oil, followed by a good buffing off afterwards. This will prevent your spoon from absorbing your curry lol.
Oh my goodness that looks so yummy and brings back memories. My dad, who is long past, he died at 51, would make peanut brittle every Christmas. How we miss him. My birthday is Christmas Eve. *Big ol smile,* 😃. Is bi-carb the same as what we call baking soda in the States? I never learned metric very well so I would have to convert. Yes please more cooking videos. You made caramel fudge??? My favourite!!! 💕😊💕🤗💕
The first thing I thought when I saw the bubbles was get the torch! 😂 It looks delicious. I’m glad you said it was resin dye on your hand. I thought you’d burned your hand.
I have just started out doing resin and let me just say you have taught me so much with that alone and now treats?!? Doesn’t get better! Thank you for the step by step videos!❤️❤️ I wish I was able to talk with you and ask some questions about resin but I know it can be difficult since I’m probably not the only one haha, have a blessed day and happy holidays from Washington state!❤️❤️❤️
Cooking is an art form that I enjoy very much! I also believe that is an art form that young people are slowly losing. I love great recipes so please continue to share! I’ve never made peanut brittle I’m going to have to try this for my family! With cashews work in this as well?
Don't forget if you warm your tray as well as your nuts your Brittle will level without knocking out the aeration without cooling to soon. Last thing, different nuts, different exposure times. When roasting or cooking raw in sugar NUT hardness plays a massive part of when the nut is added to the hot mix. Scientifically, adding nuts with salt on them is as detrimental to crystallisation as contaminants and cold splashdown with brush techniques. Salting Caramel with flakes at the end is far more successful than during with salted nuts. You are very lucky when heating salted nuts, I think this process with peanut oils melts the salt somewhat to aide absorption. Hay, let's learn, if I find out different. I will post. Thanks Champion. Last tip. You can dust your tray with Bicarb to "really" aerate mix.
I really enjoyed that. Peanut brittle was my mother’s favourite. I wish I had known how to make it for her. Thank you for sharing. Yes please, more cooking videos. Love your channel.
That looks so good, when I was younger I loved peanut brittle, I’ve been a Diabetic for 49 years, so on occasion I will have a little piece maybe ever 10 years or so....lol . Thanks for sharing Julie
Hello, could you please share the ingredients so we in the states can convert them? Thank you! You don't need to post directions, we can see them here...
@@debbieroland1677 Here it is: Ingredients: 1/4 cup cocoa, 1 teas baking soda, 1 Tbs butter, 1 cup sugar, 1/2 cup light corn syrup, 1/4 cup whipping cream, 1 1/4 cup salted peanuts. Lightly butter cookie sheet. In small bowl stir together cocoa & baking soda. Add butter & set aside. I just chunk the butter up in bits-doesn't need to be melted. In saucepan stir together sugar, corn syrup & whipping cream. Cook over medium heat stirring constantly until sugar is dissolved. Stir in peanuts and continue cooking stirring frequently until it reaches 300 degrees on candy thermometer. Remove from heat and add cocoa mixture. Then pour onto cookie sheet & spread/pull into 1/4" thickness. I use a heavy spatula and do the best I can. It hardens fast!
Oh my goodness, my mouth is totally watering here. Thank you for posting this, I may just give it a try. I am not sure where to get corn syrup though.... Aaahhh just looked it up, I will have to use golden syrup here as it is the closest substitute.
Great recipe love the fact you warm your peanuts and use salted ones. We argue each year about what’s better and I have said for 40 years warm salted peanuts work the best now I have real proof. Lol 😆. Thank you for sharing
How fascinating! We call this honeycomb, not brittle- brittle doesn't have bicarb here. That looks delicious, and I will try it. I'd love to see more of your baking in videos, especially your Nougat.
It's kinda like making my fudge. Gotta hurry at the end and get it in the pan. I love watching you cook. I like making candy. I just need to convert all the amounts to pounds and ounces. Lol But I've never made peanut brittle. Would love to try.
This looks delicious, I feel quite inspired to have a go! You made it look easy to do & fun to make, even with the mad rush at the end. And it's obvious that you weren't enjoying the quality control testing...too much!! I'm looking forward to seeing your other yummy 😋 Christmas treats.
Lol. You pour resin. You pour acrylic. It makes sense that you would also pour food! I love it. I love how you so thoroughly explain every step, not just the 'how', but also the 'why'.
I see why you love making this - you use your same "tilt and spread" technique just like when you paint! :)
It’s so interesting to see ingredients with completely different brand names from across the globe 😍
Yes please, show us all your Christmas treats! I've so enjoyed both your cooking videos.
This was fantastic!😃 You did a great job of teaching the how & the why. I never knew about keeping the peanuts warm...and I've been cooking for over 45 years!!😱 One trick I do know is to put those little decessant packets that come in jars of supplements in the container that you store your peanut brittle or toffee in - it helps keep it from getting soggy in moist environments like Hawaii or the Pacific Northwest😉 I'm looking forward to trying this particular recipe & method. I adored you munching on the little bits!😂 Please post more👍 Thank you🤗
For the sugar crystals -- use 1/8 level teaspoon cream of tartar per cup of sweetener whether it be sugar or syrup to combat the sugaring. Using cream of tartar in candies stops the sugaring that can make your candy grainy. It really works I use it in the "goo" for my popcorn balls, I make hundreds of them each halloween and no more sugared mess. I got this tip from a candy maker.
Do you mean honeycomb like grainy or more gritty
@@mikedove7062 Cream of Tartar - In the brittle - as well as other candies helps keep its texture smooth and not be grainy or gritty.
Cream of tartar stabilises crystal structures. Thanks for sharing.
You are just awesome Julie!! I love all your videos you do and yes, I would love to see more cooking videos but could you maybe give the measurements in both metric and standard please? I guess I could write yours down and search online for conversions, but if you already know them and can give them during your lessons that would be wonderful 😁❤Thank you Julie 😊
This looks amazing!! Actually went out and purchased everything to try this! I converted the sugar, butter, and peanuts to USA measurable amounts-please correct me if I’m wrong. Butter 3/4 cups (1-1/2 sticks) Sugar 5 cups. Peanuts 2 x 14 oz jars (a little extra) Thanks Julie! Hope mine turns out as well as yours looks! And yes, post more recipes please!! 😃
This looks fab!!!! And YES!!! Please do more cooking/baking videos! 💜
Julie, I love peanut brittle and my mouth is watering. That looks delicious. Thank you for sharing your recipe. I wouldn't mind at all if you did more cooking videos, maybe some of your savory ones as well. 😍😍😍
This looks divine!! You made this look so easy to make..yes I have been intimidated 😆 Of course, the cook must sample the end results!! Please show us your other Christmas goodies especially the caramel cashew popcorn!!❤️
Outstanding!!! You have given me a whole new appreciation for peanut brittle!!
Really enjoyed watching that process. I could even smell it!!!! Nice cells and lacing!!!
Cute, Glenda! 😉
🤣
Julie, I loved this video! I have been making peanut brittle with my Grandma since I was a little girl, just like this! Would love to see your rocky road video!
Yes, that's the one I most would like to see too...YUUUUM 🤤🤤🤤nom nom nom 😋
Oh, Julie, you are so darn sweet. I can't believe you made this video for us. Thank you sooooooo much. Loved you munching while talking to us, just adorable! This is awesome. Nom, nom, nom.
Great video……peanut brittle is a big favorite. Thanks for sharing your recipe.
I make peanut brittle every year…..30+ yrs ago a neighbor gave us a tin of brittle for the holidays it was the best I ever had. I needed her recipe 😋 ………she said it was Microwave Peanut Brittle, no way…….I’m still making the same recipe today.. light and airy and the aroma is magical….
How fun. Peanut brittle has to have bubbles, resin no bubbles, pouring paint no bubbles but cells are good! Is there anything you can't do? And you also create resin molds, sell products, pour paint, work with resin AND have an outside job. Amazing. Yes, would like to see you cook! If possible, could you provide temps and measurements in F. And ounces, etc. Or put recipe at end of video. Most of us can't do everything like you! 💕
Most everybody spreads the top of their peanut brittle on these cooking videos and I just want to pop their hand!!! I live this one.
Looks scrumptious! ❤️😁
Last and most delicious brittle I ever had was made by my mom, a few years before she passed away.
It is awesome to finally see a recipe that isn't made in the microwave. 👍👍❤️
I make toffee and have found if you warm cookie sheet in oven there is more time to get Candy spred out. I also pour the candy around the edges of sheet first and finish in the middle. Thanks for all your videos!!!
I would love to see more recipes! I love that you're sharing your techniques on exactly how to do it. I remember learning family recipes by watching my great grandma and my gram and by being able to ask any questions about the steps. Thank you for sharing your knowledge and heart. 💜
You're the most talented woman I think I've ever seen. How on earth do you have time for all you do?
Yes please!! More food pours as well. I’m going to try this recipe out this weekend. Wish me luck!
I kept thinking, you probably want to torch those bubbles. LOL
I have made peanut brittle many times but, never knew not to level with my spoon. That is a huge tip.
Thank you so very much for doing this cooking video. Very helpful. Would love to see more cooking videos. You explain every step so clearly.
Thank you and may you and your family have a Merry Christmas. ❤
It looks so good, I am going to have to make some soon. Thank you for letting us watch and enjoy the brittle making.
Mmmmmm! That looks so good. I haven’t had peanut brittle in years!
I hope I’m wrong but it really did look as if after you took your first bite you put the remainder of that piece back in the tray with the rest. I noticed because when I bake for other people I am so much more aware of things I might not worry about it cooking for myself. I baked for my son to take to work and when Co-Vid started I was concerned about a box of cakes/cookies with lots of different people putting their hands in. I found a solution for this when I purchased small paper sandwich bags to put single cookies and cakes in, that way people would know lots of other hands hadn’t touched the other cakes in the box.
Oh I'd love a piece of that brittle, it looks delicious, would like to see more of your cooking/baking videos 😍
OMG!! You are making me hungry 😋 I wish I could reach in and taste it. Unlike resin you want the bubbles.
I'm SALIVATING!!! Yes, please more! ~~~^..^
OMG i love your outside the box you step into! Thank you for sharing.
I’m up all night, and I saw this video. Never made it, but love it
I made this and it was excellent. It made a LOT! I spread it into 2 US cookie sheets and it could have gone into 3 sheets, because it was over 3/4 inch thick. Thanks, Julie!
Yes excellent job at explaining!! Look forward to making a batch!
Julie, you are so creative. You work,you do resin and acrylic pouring , and do so much cooking etc. You know so much about how to look after your beautiful puppies and wildlife. You always have the most information on your videos to help everyone. You are a very generous person, and so talented. I don"t think there is anything you can't do. We all love you and would like to see more of your recipes. Please make some caramel cashew popcorn and any other goodies. Glenis
Brilliant! You are a superb teacher and I could listen to you all day. I've been searching for a video to make "honeycomb" brittle like my grandmother made for gifts. I have found it! Thank you sooooo much!
Great video, thanks for sharing! The Hillbilly Cook has one where she speaks to humidity issues in the Southern US. She explains how a thread of brittle strings from the pan to the spoon without breaking and what that means. Sorry to be vague, just meaning you guys are on a similar path. Thanks again!
What an absolute honest cooking genius you are. You should be very proud. You are a beaut little master of ceremonies when applying science, technique and common sense.
I am a professional Chef of 23 years. Bloody great lover of Food 53 years, thanks Family.
I would like to congratulate you on every aspect that I Have watched today. I have appreciated your methodology, and progression and sanity when applying logic and chemical knowledge to this exercise.
When employing apprentices it is a common trend to get them to cook an egg 3 ways.
This is similar. An extremely sensitive key ingredient with emphasis on BASIC. However home tips and remedies are what I'm looking for.
I have forwarded you on to my colleagues and 6 apprentices today as an indication of my approval. You rock.
Thankyou for sharing.
You have me in Happy Laugh! Love this cooking video. I have to make this ! Thank You.
Would truly enjoy seeing/watching you make all of your other food/goodies too!!!
I love all your art videos and would love to see more cooking videos. You explain everything so well
Can’t sleep. Got up at 2:30 AM and turned you on. Nice video. I haven’t made peanut brittle for years. Thanks for the inspiration Julie!
My dear, please soak your wooden spoon to raise the grain of the wood. Sand it off well til the surface is smooth. Condition it after it’s well dry, with a mixture of bees wax melted with mineral oil OR cutting board conditioner. Wooden utensils should be well conditioned until they cannot absorb any more oil, followed by a good buffing off afterwards. This will prevent your spoon from absorbing your curry lol.
Really enjoyed this. I hope you do more recipes this year
Was I the only one looking for a little swirl at the end when she poured? ❤️ Yummy...what could be bad?
Yes please, I would love videos of you making your Christmas treats.
Fantastic. Love it, thanks Julie.
Some treats to put into our resin bowls we have all made.
I would Love to see you do more cooking recipes! I love all your pouring videos as well 😊
You're amazing! You can do anything perfectly! ❤ An artist in every crafting field
Loved watching this. My mother used to make this every year. So good.
Oh my goodness that looks so yummy and brings back memories. My dad, who is long past, he died at 51, would make peanut brittle every Christmas. How we miss him. My birthday is Christmas Eve. *Big ol smile,* 😃.
Is bi-carb the same as what we call baking soda in the States? I never learned metric very well so I would have to convert. Yes please more cooking videos. You made caramel fudge??? My favourite!!! 💕😊💕🤗💕
Yes Bi Carb is Baking Soda here in the US 🎄
My daughter's birthday is also on Christmas Eve :)
You are amazing! Is there anything you can’t do? You make such beautiful resin art, and
The first thing I thought when I saw the bubbles was get the torch! 😂 It looks delicious. I’m glad you said it was resin dye on your hand. I thought you’d burned your hand.
I have just started out doing resin and let me just say you have taught me so much with that alone and now treats?!? Doesn’t get better! Thank you for the step by step videos!❤️❤️ I wish I was able to talk with you and ask some questions about resin but I know it can be difficult since I’m probably not the only one haha, have a blessed day and happy holidays from Washington state!❤️❤️❤️
Cooking is an art form that I enjoy very much! I also believe that is an art form that young people are slowly losing. I love great recipes so please continue to share! I’ve never made peanut brittle I’m going to have to try this for my family! With cashews work in this as well?
Yes i would love to see more recipies from you!
Love the video! I think I will try to make some today or tomorrow!
So excited for this!!! Thanks for sharing Julie!!
Don't forget if you warm your tray as well as your nuts your Brittle will level without knocking out the aeration without cooling to soon.
Last thing, different nuts, different exposure times. When roasting or cooking raw in sugar NUT hardness plays a massive part of when the nut is added to the hot mix.
Scientifically, adding nuts with salt on them is as detrimental to crystallisation as contaminants and cold splashdown with brush techniques.
Salting Caramel with flakes at the end is far more successful than during with salted nuts.
You are very lucky when heating salted nuts, I think this process with peanut oils melts the salt somewhat to aide absorption.
Hay, let's learn, if I find out different. I will post.
Thanks Champion.
Last tip. You can dust your tray with Bicarb to "really" aerate mix.
Yes!!!!!! I want to see more cooking videos! Loved this.
I made this recipe today, it turned out awesome, Thank-you and Merry Christmas
I really enjoyed that. Peanut brittle was my mother’s favourite. I wish I had known how to make it for her. Thank you for sharing. Yes please, more cooking videos. Love your channel.
Loved watching this video. Yes I would like to see more. Love peanut brittle 🥰👍🏻
Thank you I am going to make this for sure!
Oh what a wonderful vedio, I would love to see more of your Christmas cooking . I've already watched this 3 times. Absolutely wonderful
Yummy! More cooking please! You are a natural teacher Julie. 🤩😋 thank you.☺️💐🇬🇧
Yes Exciting I’ve been waiting for Pouring Your Heart Out Cooking I’ve watched Every video you make from day 1. Thank you💜
That looks so good, when I was younger I loved peanut brittle, I’ve been a Diabetic for 49 years, so on occasion I will have a little piece maybe ever 10 years or so....lol . Thanks for sharing Julie
I just might make some & put it in zip lock bags & put them in the clubhouse for the holidays.
Hello, could you please share the ingredients so we in the states can convert them? Thank you! You don't need to post directions, we can see them here...
Thank you so very much! I would love to see more, perhaps fudge.
The fudge one is already up on my CZcams channel :)
I have a recipe for chocolate peanut brittle that I make every winter. But I've been lazy lately. You've made me want to get back at it again!
I would love your recipe for choc peanut brittle.
@@debbieroland1677 Here it is:
Ingredients: 1/4 cup cocoa, 1 teas baking soda, 1 Tbs butter, 1 cup sugar, 1/2 cup light corn syrup, 1/4 cup whipping cream, 1 1/4 cup salted peanuts. Lightly butter cookie sheet. In small bowl stir together cocoa & baking soda. Add butter & set aside. I just chunk the butter up in bits-doesn't need to be melted. In saucepan stir together sugar, corn syrup & whipping cream. Cook over medium heat stirring constantly until sugar is dissolved. Stir in peanuts and continue cooking stirring frequently until it reaches 300 degrees on candy thermometer. Remove from heat and add cocoa mixture. Then pour onto cookie sheet & spread/pull into 1/4" thickness. I use a heavy spatula and do the best I can. It hardens fast!
That was fabulous and looks yummy. Would love to see the Rocky Road.
That looks delicious!
Oh yum! Thanks for sharing your cooking adventures as well. I'd love your fudge recipe too 😘🇦🇺
This looks so good! Yes to more cooking vids❤️
Love it! Love to see what you cook up!
I love peanut brittle! My dad would hide his candy from me...
You should defanitely do a holiday treat series on your channel Xx
love this, please do more!
Oh my goodness, my mouth is totally watering here. Thank you for posting this, I may just give it a try. I am not sure where to get corn syrup though.... Aaahhh just looked it up, I will have to use golden syrup here as it is the closest substitute.
OH MY GOODNESS you have made me so Hungary. Yes, Please make more candy videos. Don't use your torch on those bubbles. LOL
Great recipe love the fact you warm your peanuts and use salted ones. We argue each year about what’s better and I have said for 40 years warm salted peanuts work the best now I have real proof. Lol 😆. Thank you for sharing
How about some diabetics recipients there a lot of us out there love your demonstrations especially the resin
Please do show us more of your cooking. Love it.
Looks sooooo yummy! I loved this. Please do more cooking videos! So fun.
How fascinating! We call this honeycomb, not brittle- brittle doesn't have bicarb here. That looks delicious, and I will try it. I'd love to see more of your baking in videos, especially your Nougat.
No I take that back, it's too dense to be honeycomb. It's somewhere in between :)
I can't wait to see you make Rocky Road Julie. You really are very talented, well done 👏 love it 💓
I actually quite enjoyed your cooking video. I think you definitely should do more!
Yummy! I love love peanut brittle. I like to crumble it and mix it into Haagen Dazs Vanilla Bean ice cream.
Thank you for this. I miss watching my mom make homemade candy
It's kinda like making my fudge. Gotta hurry at the end and get it in the pan.
I love watching you cook. I like making candy. I just need to convert all the amounts to pounds and ounces. Lol
But I've never made peanut brittle. Would love to try.
What a hoot! I got so jealous each time you ate a piece!
Absolutely loved that video thanks so much Julie greetings from Ireland
Looks yummy and thank you for sharing your recipe 😊
This looks delicious, I feel quite inspired to have a go! You made it look easy to do & fun to make, even with the mad rush at the end. And it's obvious that you weren't enjoying the quality control testing...too much!! I'm looking forward to seeing your other yummy 😋 Christmas treats.
Loved watching you do this would love to see more
USA here💙what a sweeeeet vid...we just have to remember.. "tilt, but do not swipe"..lol
👍💜👍💯yummmm..thank you Julie
I am just imagining you doing a resin pour great explanation well done ❤️❤️🇦🇺
Welcome to Cutts Cafe!!! Coming live to you from Queensland, Australia!!! brb getting my passport!!!...:)