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🤗
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 😊
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.
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 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 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.
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!!❤️
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….
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 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!!!
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 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. ❤
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! 💕
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.
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
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.
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!
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!
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!!! 💕😊💕🤗💕
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.
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...
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.
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
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.
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.
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.
@@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!
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.
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.
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
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!❤️❤️❤️
Thanks for sharing.. I'm attempting my second batch, the first one was burnt..the instruction didn't tell me to not stir at the boiling point..im hope for success this time.
That looks very interesting...looks a lot like Chikki that is made in India...here they mark squares on the flat chikki when its cooling..so it breaks into equal squares..or diamond shape
Yay i love this!! And i appreciate that you're not a pro because i am not either so theres less stress for me to have to meet that pro level. And to know that i can still make delicious treats even if im not pro lol. so thank you! Id love to see any recipe but especially Carmel cashew popcorn!
I would really love to see the pop corn video.. i love making candy esp for christmas.. I make pepermint creams, rum truffles, cherry brandy chocolate and coconut ice. I use to take them into school with me for the teachers for christmas xx
Oh, it looks delicious I love 🥜 peanuts 🥜 and together with the caramel crunch, thank you so much for sharing, you are a good teacher 👩🏼🏫 Julie, love it 💗
OMG, I've always wanted to make this, but I've heard that candy is very hard to make, I guess due to the specificity required of temperature and stirring. I would have been stirring during the boiling. In fact, I wanted to jump in and stir yours! Anyway, you cleared up a lot of places where I would have failed. Now I just have to scale it all down, as I don't want to make that much. Is there any disadvantage to making, say, 1/2 or 1/4 of the recipe? Temps and technique stay the same? That looks so good!
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🤗
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 😊
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.
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 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 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.
This looks fab!!!! And YES!!! Please do more cooking/baking videos! 💜
Really enjoyed watching that process. I could even smell it!!!! Nice cells and lacing!!!
Cute, Glenda! 😉
🤣
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!!❤️
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….
Outstanding!!! You have given me a whole new appreciation for peanut brittle!!
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 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!!!
You're the most talented woman I think I've ever seen. How on earth do you have time for all you do?
It looks so good, I am going to have to make some soon. Thank you for letting us watch and enjoy the brittle making.
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 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. ❤
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.
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.
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
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.
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!
Oh I'd love a piece of that brittle, it looks delicious, would like to see more of your cooking/baking videos 😍
Yes excellent job at explaining!! Look forward to making a batch!
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!
OMG!! You are making me hungry 😋 I wish I could reach in and taste it. Unlike resin you want the bubbles.
Fantastic. Love it, thanks Julie.
Some treats to put into our resin bowls we have all made.
Mmmmmm! That looks so good. I haven’t had peanut brittle in years!
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!
Yes please!! More food pours as well. I’m going to try this recipe out this weekend. Wish me luck!
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.
You have me in Happy Laugh! Love this cooking video. I have to make this ! Thank You.
OMG i love your outside the box you step into! Thank you for sharing.
Was I the only one looking for a little swirl at the end when she poured? ❤️ Yummy...what could be bad?
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 :)
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?
You're amazing! You can do anything perfectly! ❤ An artist in every crafting field
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’m up all night, and I saw this video. Never made it, but love it
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...
Oh yum! Thanks for this very special video Julie. What a fun recipe. YES PLEASE to more cooking videos. Always very entertained by your content. 👍🏻🌺🌴
Fantastic, made me hungry!
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.
Oh what a wonderful vedio, I would love to see more of your Christmas cooking . I've already watched this 3 times. Absolutely wonderful
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!
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💜
Would truly enjoy seeing/watching you make all of your other food/goodies too!!!
You are amazing! Is there anything you can’t do? You make such beautiful resin art, and
OH MY GOODNESS you have made me so Hungary. Yes, Please make more candy videos. Don't use your torch on those bubbles. LOL
USA here💙what a sweeeeet vid...we just have to remember.. "tilt, but do not swipe"..lol
👍💜👍💯yummmm..thank you Julie
I kept thinking, you probably want to torch those bubbles. LOL
Really enjoyed this. I hope you do more recipes this year
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
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.
Thank you so very much! I would love to see more, perhaps fudge.
The fudge one is already up on my RUclips channel :)
Loved watching this video. Yes I would like to see more. Love peanut brittle 🥰👍🏻
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.
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.
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!
I made this recipe today, it turned out awesome, Thank-you and Merry Christmas
What a hoot! I got so jealous each time you ate a piece!
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 :)
Thank you for this. I miss watching my mom make homemade candy
I would Love to see you do more cooking recipes! I love all your pouring videos as well 😊
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.
How about some diabetics recipients there a lot of us out there love your demonstrations especially the resin
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
Yes please, I would love videos of you making your Christmas treats.
I can't wait to see you make Rocky Road Julie. You really are very talented, well done 👏 love it 💓
I just might make some & put it in zip lock bags & put them in the clubhouse for the holidays.
Yummy! I love love peanut brittle. I like to crumble it and mix it into Haagen Dazs Vanilla Bean ice cream.
Absolutely loved that video thanks so much Julie greetings from Ireland
Loved watching this. My mother used to make this every year. So good.
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!❤️❤️❤️
Thanks for sharing.. I'm attempting my second batch, the first one was burnt..the instruction didn't tell me to not stir at the boiling point..im hope for success this time.
That looks very interesting...looks a lot like Chikki that is made in India...here they mark squares on the flat chikki when its cooling..so it breaks into equal squares..or diamond shape
That was fabulous and looks yummy. Would love to see the Rocky Road.
Yay i love this!! And i appreciate that you're not a pro because i am not either so theres less stress for me to have to meet that pro level. And to know that i can still make delicious treats even if im not pro lol. so thank you! Id love to see any recipe but especially Carmel cashew popcorn!
Also, julie crunching is testament to how light and crunchy it is!! Thanks Julie!!
OMG you can cook too?????? I make peanut brittle and it doesn't look nearly as good as yours!!!! Yummy!!!
Oh yes please show us more. Thank you so very much!!!! Yummo
That looks good Julie, my mom loves peanut brittle I will make her some, thanks
I would really love to see the pop corn video.. i love making candy esp for christmas.. I make pepermint creams, rum truffles, cherry brandy chocolate and coconut ice. I use to take them into school with me for the teachers for christmas xx
You should defanitely do a holiday treat series on your channel Xx
I am just imagining you doing a resin pour great explanation well done ❤️❤️🇦🇺
Oh, it looks delicious I love 🥜 peanuts 🥜 and together with the caramel crunch, thank you so much for sharing, you are a good teacher 👩🏼🏫 Julie, love it 💗
OMG, I've always wanted to make this, but I've heard that candy is very hard to make, I guess due to the specificity required of temperature and stirring. I would have been stirring during the boiling. In fact, I wanted to jump in and stir yours! Anyway, you cleared up a lot of places where I would have failed. Now I just have to scale it all down, as I don't want to make that much.
Is there any disadvantage to making, say, 1/2 or 1/4 of the recipe? Temps and technique stay the same? That looks so good!
Yes!!!!!! I want to see more cooking videos! Loved this.
I'm SALIVATING!!! Yes, please more! ~~~^..^
Yum yum thanks for the video whatever you do it’s always a piece of art.
Oh yum! Thanks for sharing your cooking adventures as well. I'd love your fudge recipe too 😘🇦🇺
Yes i would love to see more recipies from you!
Your. Peanut. Stuff. Look. Good. I. Have. Try. To. Make. The. Peanut. Stuff. And it. Don’t turn. Out. Right❤
Welcome to Cutts Cafe!!! Coming live to you from Queensland, Australia!!! brb getting my passport!!!...:)
Love all you videos can you tell me where you purchased the tray from please I will try and make some thanks for sharing.