PEANUT PEANUT PEANUT BAR !!!

[@MrLuvgarden]

Thanks for showing me how to make these , yours look delicious 😋!

[@heyheyheyhi]

The Planter's Peanut Bar was my grandfather's favorite and I spent a huge part of my childhood eating them. Food makes me very emotional and I'm so glad you shared this recipe with us. Thank you!

[@Carinisbirro]

Did you know that stupid Planters stopped making those great Peanut Bars!

[@devbachu7072]

Nicely done simple

[@alarahalbach8665]

This ist the best peanut recipe ever ever ! Thank you very much dear Marjorie! Nice greats from Germany - Wuppertal

[@dirk4926]

This reminds me my parents friends that always gave us homemade peanut brittle at Christmas, it was good, but I always wished there was more peanuts and less brittle. Even as a kid, I've never had that much of a sweet tooth and liked salty, savory snacks more. Nice job Marjorie, these look really good and I like that they're loaded with protein.

[@missde2420]

Thanks for the recipe

[@InangMukbang]

realy amazing peanut candys thanks for sharing

[@MarjoriesCandies]

Did you try it? Margie

[@devbachu7072]

Lovely

[@sugarpop7377]

I know how to make this recipe but I learnt that you can use parchment paper in brittle . In most recipes they don't use it and I thought it was because it stuck to the mix. That was a super handy tip fir me . Thank you Marjorie . 😊

[@00imz]

Idk why but you are such a wholesome person to me 🥺ty for this recipe I really needed

[@chrissyclarke1070]

I just made these are they are perfect thank you so much for the video and recipe from Huntington Beach, CA. :)

[@rafiqnoor4912]

It's really amazing. Very yummy and awesome peanut candy. Thank you so much for sharing this recipe. I must try .

[@rafiqnoor4912]

Marjorie Vangenewitt No, not yet. But today or tomorrow I must try this yummy nuts candy. Love to you. Stay blessed.

[@kasimfazan1813]

Very nice your penats bar

[@MarjoriesCandies]

Thank you so much 😊 Margie

[@JDKent-tz5of]

Margie, I make candy a lot & was pleased to find this recipe. I have tried twice following your recipe to the letter and mine come out sugary! I cooked syrup on med heat until sugar dissolved, turned heat up a bit & brought it up to 320 deg. Addded butter & vanilla stirring and pouring in a 7.6" x 7.6" pan and solid sugar!!! I even wiped the few sugar crystals from pot with brush before coming to a boil & not stirring again. ANY SUGGESTIONS YOU MIGHT ADD I WOULD BE GRATEFUL FOR. I AM NOT ONE THAT LETS A COUPLE OF FAILURES SCARE ME AWAY!! I DON'T GIVE UP EASY!!! Hoping to hear back from you soon!! Thanks, J. Kent

[@sriatmini8210]

very easy and delicious....l want to try make it's....

[@devbachu7072]

Well done

[@mandybarraclough8785]

I will definitely be trying this Margery, thanks from UK x

[@annacritch9187]

My grandpa loves peanuts!! I will have to make this for him!

[@markromero930]

I love Munch bars and Planters bars.

[@MarjoriesCandies]

Did you try these peanut bars? Margie

[@markromero930]

@@MarjoriesCandies not yet

[@kusinanijunior]

Outstanding..Keep safe

[@marymccloskey9450]

That looks just like the planters’ brittle from my childhood. Thank you. Can you please tell me how to store it so it stays crunchy?🌸

[@noygenchannel2809]

Very delicious nuts sweets..

[@pghsteel36]

Marjorie, I didn't know you were in Pittsburgh! I'm in little Washington, just down the road from you. Thanks for sharing. These are my favorite snacks.

[@Feeluck]

if you crumple the baking parchment (like make a ball of paper) and you unfold it again it will stay in place in a pan or baking tray

[@missde2420]

I've trust tried it not to bad I didnt have the 2 cups of peanuts and I disnt have an eight inch pan but I will do it again

[@MarjoriesCandies]

The more peanuts, the more protein. That helps me if I need a quick pick me up. When I have it available I will keep it in my pocket. Thanks for your comment. Margie

[@theghostisdead]

So Awesome! :D Homemade love!

[@caroldeniseescotoort]

Thanks You a Lot. 💖💖💖

[@lilamydogscruffy8842]

These look delicious Margie. They remind me of Payday candy bar! Yum. :)

[@Feelicefee]

now... that looks realy easy to make... and very pleasend watching you doing it... nice Lady... thank you 4 sharing it... (*_*)... regards f. Germany

[@epiclifemovement2924]

Hi Margie. You are adorable

[@tookiecookie2266]

yummy!!!!!

[@itiswhatitissogetoverit3103]

Yum

[@jamalmagribi6064]

Hi Can I replace honey instead of sugar

[@aspenbuildersremodelers1814]

Im so glad I found this! Do they taste like the Lance peanut bars? If so then I'm in!!!! I'm a peanut bar addict when it comes to lances. I hope it turns out the same. I know. Lance has corn syrup and sugar.

[@hannahwc608]

Same easy enough that I am going to try it

[@aspenbuildersremodelers1814]

Hannah WC unfortunately way to much butter. I threw them all out lol

[@hannahwc608]

SHAME - I LOVE Lance and Planters peanut bars!

[@sweethoney2262]

The added change you mentioned.....1/4 what? cup? I pretty sure that is what you meant but need to make sure. Also thanks for sharing this. I love this candy bar and I'm my local grocery store stopped carrying it. I'm assuming the manufacture stopped making it.

[@TheAnish01]

The same snack is known as "chikki" or in some places burffi in India.. perhaps it's made of peanuts and jaggery..! Anyway it's Wonderful recipe.. God bless ..

[@maroc6067]

What is the cream of tartar for?

[@cathys949]

It makes the mixture slightly acidic so it will be less likely to crystallize. You can use a teaspoon of lemon juice instead if you don't have cream of tartar. Don't worry, it does not make the candy taste sour.

[@juanitamartin3082]

For ANYONE watching this video who thinks you're going to have a good result by following her recipe...think again, and don't throw away your money!!! First off, she states the temp to cook until is 320F. That is COMPLETELY WRONG. I used my candy thermometer the whole time, and by 280F the sugar mixture was turning into a hard lump, and that was with me stirring it to make sure the sugar didn't burn. In the video, she states to use 1/2 cup water, but in the description she edits it down to 1/4 cup + 2 tablespoons- citing a mistake on her part. So, I followed her edit, but when the mixture started turning into the hard lump, I added more water - back up to 1/2 cup (like she originally said) it cooled enough for me to VIGOROUSLY whisk the mixture back into a syrup-like state, but it still had a LOT of crystallized sugar floating around. I removed as much as I could, then I added the nuts...2 1/4 cups, (according to her on-screen edit) THAT was the only thing right about this recipe. The butter seemed to be enough, but the vanilla was not. In the end, this recipe tasted NOTHING like a Planters peanut bar...and I know because I just at my LAST one last night. I've had a box in cold storage for quite some time, and would grab one from time to time. I tried to reorder, only to find they no longer make them!! That's how I ended up here. They use corn syrup...she uses sugar and water - it's a HUGE difference. If you want ANY kind of success with this recipe, here are my "tried, failed, recovered" suggestions: 1. DO NOT let the sugar mixture go above 270F - it should be bubbly, but syrupy. At 280F it looked like a hard snow bank, so I can only imagine what 320F looks like. A kitchen fire, perhaps? 2. Use 1/2 teaspoon vanilla 3. Use 1/2 cup to 3/4 cup water for the 2 cups sugar 4. Don't expect a Planter's peanut bar, because you will be disappointed I'm going to try this again using a half mixture of corn syrup. Maybe it will be closer. To all who are reading this, I hope the best of success in this candy making endeavor!! 🤗🤗🤗

[@kreedo7]

You are ABSOLUTELY right. I tried this recipe this morning and it it was a total disaster. It is impossible to get the temperature up to 320 without the sugar mixture burning into a solid crystal rock. And also I noticed that the water was not enough--too late. I elected to find a more workable recipe and decided to read the comments here. Now I know I am not insane.

[@marylamb9708]

It's possible that she had the bulb of the thermometer sitting on the bottom of the pot, being that she had it in upside down. Also possible that she said 320 but meant 230 degrees.

[@cathys949]

I looked up candy temps. Hard crack is 295℉ to 310℉ , 320℉ is caramel (the sugar starts burning). I noticed the glass tube on her thermometer moved up and down. That can't be accurate. I'm going to try another recipe by JustElleLeigh that uses some corn syrup and says 300℉ for maximum temp.

[@juanitamartin3082]

So, which recipe should I use? In the video you add tartar, but in the description it's not there.

[@1267luke]

I just tried making this but all my sugar mixture started to go white and harden just as I was mixing in the peanuts and I just had to pour out the semi hard mix and flatten it into the tray not sure what happened. I heated to 280f as I read in comments 320 was too hot

[@FatBlueberry8765]

@@MarjoriesCandies What I think is happening to people is that the mixture is crystallizing for people that have had problems. I heat the mixture to a boil, then turn to low & put a lid on for 2 minutes so the steam dissolves any crystals that might be there. Take the lid off then proceed with the recipe. The trick is to not stir/touch the pan at all when you are getting the syrup up to temp(320 in your case). If you stir too much or have any errant crystals in the pot it will crystallize & seize, just like other people have had problems with. The temp you are looking for is correct for you since you want a more caramel flavor. I made a peanut brittle that is similar to this recipe but with baking soda instead of tartar & cooked to about 305-310 instead of 320. Alton brown has a great description on what I am trying to convey here if you want to watch kzbin.info/www/bejne/jH6ueX9qpZWUj9U

[@aadilboost]

What is the purpose of the cream of tartar

[@MarjoriesCandies]

The cream of tartar is why cause the reaction that makes all the bubbles. Margie

[@AndrewAbeles]

Do you have a Website?

[@kalebbrashaw4122]

Thx

[@mariedavis4448]

What happens when it has crystals sugar crystals in it? did I not let it cook long enough? Can I re cook it?

[@mariedavis4448]

Hello...yes I did

[@mssixty3426]

I never thought of using a sheet of parchment paper to press something sticky down into the pan! Thank you :)

[@iamostafa]

Can I substitute sugar with honey??

[@cathys949]

No, it won't get hard and glossy. It will stay sticky.

[@iamostafa]

@@cathys949 thanks

[@christineclarke6481]

if you don't have cream of tarter will it still come out ok?

[@cathys949]

Cream of tartar helps keep the sugar from crystallizing while boiling. You can use a teaspoon of lemon juice instead, or white vinegar. Just keep the flavor in mind.

[@padmajachengalput618]

is there any replacement for sugar

[@mashiurrahman3341]

Padmaja Chengalput honey or jaggery

[@hannahwc608]

whataboutstevia

[@extender21]

Mashiur Rahman: I bought Thai jaggery powder. How much water does one use per 100 gr of this jaggery powder? Thanks in advance, Joerg.

[@cathys949]

If you don't want to use sugar, just eat peanuts plain. This is a recipe for candy, not health food.

[@paolapenafiel580]

😍 palanquetas

[@Carinisbirro]

Excellent. Well done. Did you know that stupid Planters stopped making those great Peanut Bars! Thanks

[@negriloec]

Pessim recipe😡