* You’ll need a candy thermometer or instant read thermometer that can read above 300°F and an offset spatula for this recipe.
* Recommend a 15” x 10” or 17” by 11” cookie sheet – the larger the sheet, the easier it will be to break up the brittle.
* I found it easier to make irregular pieces rather than square or rectangular pieces.
* Use a bigger rather than smaller pot to ensure mixture doesn't boil over.
* Recipe can be cut in half – use a smaller cookie sheet.
* Soak pot and utensils in hot soapy water for about 30 minutes for easier cleaning.