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Here is the recipe that I use, and I am not a candymaker by any stretch. I just made a batch of this last week. I always add a teaspoon of ground cayenne pepper when I add the baking powder. It is addictive. You might start with a little less depending on your heat tolerance. Be sure to use a good candy thermometer. Here you go.

* Exported from MasterCook *

Gayle's Peanut Brittle

Recipe By :Gayle_MO
Serving Size : 4 Preparation Time :0:00
Categories : Candy Christmas
Peanut Brittle Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 cup light Karo syrup
1 cup water
2 cups peanuts -- raw
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon baking soda

In a large heavy pan combine: sugar, Karo Syrup and water.
Boil this mixture until it reaches 238 degrees on a candy thermometer.
Then add raw peanuts. 1/4 tsp salt. Continue to cook, stirring frequently.
Continue cooking and stirring until thermometer reaches 290 degrees - hard crack - remove from the burner and add: vanilla and butter.
Quickly stir together and add: baking soda.
Mix well and, working quickly, pour onto buttered cookie sheet. Use two if you want it super thin. Spread quickly and let cool.
Break into pieces and store in airtight tin or canister. I have doubled this recipe but mostly I make a batch and a half as it fits in the pan better when boiling up.
I have made this with cashews and other nuts, too. Good stuff and not hard on the teeth!

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My mother drummed into me that it is not polite to eat if front of people unless there is enough to go around. It stuck, which is why I have to offer complete strangers tic tacs and gum (which seems to always be appreciated, but not always accepted).
You expect people to eat on planes, and personally, I would rather smell curries than airline swill any day of the week.

Thank you, thank you, thank you. The above recipe works like a champ. I used a digital thermometer and followed the recipe to the letter. It is all in the cracking temperature. I did change it up as I used 1 cup peanuts, 1 cup, Texas pecan pieces.

In the place of plain salt I added some chili powder to give it a "Texas Attitude" ,1/2 Tsp of cinnamon and you don't tastes it all on the first bite but it hits you a short time later.

Now, to add some honey or some of my brisket rub, maybe some molasses..... Hmmm.

Now on to my Creme De Menthe, Pecan, Texas Attitude bark....
Thank you again!

Deke

Thank you again great chefs!

I think this brings up a bigger issue - in our always-on-the-go lives, we find ourselves sharing more of what would once have been private (phone calls, meals, etc) in public spaces. That being the case, I think we need to adjust.

Not to sound like Emily Post, but I think a little bit of consideration goes a long way. So, if I grab a curry a few stops from home, I'll wait until I get home to open the boxes, knowing that some of the scent is already leaking. If I do need to actually consume something on the train (and yes, this goes for airplanes too) I'll grab something not too smell: a sandwich (hold the onions), fruit, energy bar, cut up veggies, etc.

grilled crispy on a buttered grilled roll and slathered with mustard slaw! SO and I used to drive 2 hrs to the place that sells those, he would turn up his nose at them but I could eat 2 of those then buy a large order of the slaw and eat it on the way home.

Mustard. Sometimes raw onion, sometimes fried onion. Sometimes with everything. If I go to Vera's (in Vancouver), I get it with lettuce, tomato, pickle, mustard, onion and hot peppers. Sometimes with fried onion there, too. Sometimes I'll put half a processed cheese slice on it.

I once broke up with a girl because she put Miracle Whip on her hot dogs. I regret nothing.

Chili Dog and onions (best at James Coney Island in Houston second is Varsity in Atlanta). Hard to find a decent store bought chili for hot dogs at home.

Pimento Cheese Dog (put in a Sandwich Press) I first had it at the Varsity in Atlanta. That's what I always get at the Varsity.

Sauerkraut and NY Onions at Gray's Papaya was really good.

Guacamole is actually pretty good on a hot dogs.

Cole Slaw or Cole Slaw/Chili are pretty good.

Just mustard and relish if pretty good on a hot dog grilled outside on the pit.

Chicago hot dogs are ok. They have too much stuff on them.