chef_leeanne said:I make microwave peanut brittle all the time and pour the hot brittle on a parchment lined bar pan. Comes out great every time. The concept is basically same - I agree with stephanie, skip the foil under the parchment. Let us know how it comes out.
And...thanks for sharing your "famous" recipe!!
RachelNguyen said:Hi Susan,
I have made that recipe with saltines. (not kosher that way, but darn delicious! and I love the combination of the salt with the sweet.) I think I will try it with Matzos next time... it sounds incredible!
I agree that parchment alone would probably work fine... because if any of the sugar stuck to the stone it would be easy to get it off with hot water and a scraper.
Let us know how you make out with it!