Reviewed: Jan. 5, 2008

Love it!! Quick and easy turned out perfectly. I did substitute Honey Roasted peanuts instead of dry roasted and added about 1/8tsp of salt to offset the additional sweetness.

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ndj9906

Cooking Level: Intermediate

Home Town: Ocean City, New Jersey, USA

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Reviewed: Jan. 3, 2008

10 STAR RECIPE!!! That's what this one deserves! This is THE best peanut brittle - you'll be proud to say, "I made it!" I grease the sheet pan with butter (gives that salty taste) and it's really good. I cooked for 6 mins., added the other ingredients and finished like recipe says. No problems with texture, burning, clean-up, nada! It's absolutely the best. Try to have an extra pair of hands around to pour out while you scrape. If you're going to stretch it out with "two forks", go ahead, but realize, this stuff hardens very, VERY quickly - so work fast - there's no time for dawdling with this one. Don't be too quick to soak the bowl, because what's left in the bowl is your immediate reward!! Store it AIRTIGHT, after it's cooled. Try it, you'll love it, I promise. Those who had problems with texture, didn't come up to temperature properly. Burnt? Your oven must be too powerful. Definitely use the dry-roasted nuts and try the butter to grease the pan.

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anne

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

Wow! So easy and yet every bit as good as that made with the traditional labor-intensive method. No trouble with burnt peanut taste.

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Juli J.

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

I didn't think this was possible, but here it is! This was a very good and super easy for Peanut Brittle. I think the only thing I did wrong was grease the cookie sheet too much. I thought it would need it, because of all the sugar and corn syrup, but it doesn't. I won't use as much the next time around. I had to wipe off the brittle once it hardened. An unecessary step.

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cedricswife

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 1, 2008

I made two batches and both turned out like taffy instead of brittle. Also, it kept boiling over constantly in my microwave, it was super messy. Towards the end of microwaving I had to open the microwave door every 10 seconds or so to stop the boiling over. I still give it a four, because I'm sure if I could tweek the cooking time a bit, it would be really good and easy.

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jamie

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 31, 2007

This rocked! Delicious and super easy! I was making a bunch of candy at the same time on Christmas Eve, and got a bit confused and thought I was supposed to put wax paper on the cookie tin where the brittle was to set. Bad idea. It totally stuck to the paper, so I had to throw the whole batch out. No problem though. It's so quick to make and has so few ingredients it was easy to whip up another batch. Second batch turned out perfectly. Decided to experiment a bit, so used the exact same recipe except omitted the peanuts and used almonds. Divine! Then tried w/ cashews- also very good. Then tried almond brittle again, but this time melted some choc chips in the microwave and spread the mixture on top for chocolate covered almond brittle. Also delicious. However, next time I will melt the choc chips on the stove rather than in the micro, because the consistency of the chocolate was a bit off and I wasn't personally impressed with the taste, but everyone else loved it. By far, the peanut brittle and the almond brittle were my personal favorites. Insanely tasty and unbelievably easy to make. Cleaning the glass measuring cup was a bit of a pain, but nothing to complain about. Great recipe!

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ali p

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Dec. 31, 2007

Quick, easy and very tasty. I'll never make Peanut Brittle another way.

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Leefus

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Reviewed: Dec. 31, 2007

the wattage on the microwave is a great factor.

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LNHULSEY

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Reviewed: Dec. 30, 2007

This one is so easy! It's a keeper.

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Buffy Whitney

Cooking Level: Professional

Home Town: Ottawa, Illinois, USA

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Reviewed: Dec. 30, 2007

Great recipe, all the relatives loved getting this with their gifts. It doesn't make that much so double or maybe triple to recipe to get more.

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Miranda

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Greenwood, Indiana, USA

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Reviewed: Dec. 28, 2007

I have never made Peanut Brittle before but when i saw this recipe i had to try it. It was SUPER easy and so fast and tasted awsome. I brought it to my parents for Christmas and they said it was amazing! Will deff make this again and again!!!!

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HollyJean

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

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Reviewed: Dec. 28, 2007

Made several batches this year after fighting with my candy thermometer last year. This is a keeper. Thanks for a great recipe.

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Dec. 27, 2007

easy, easy, easy. Lots of compliments. I added roasted peanuts with the butter.

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Skatemom

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

I can't really rate this b/c I never got to try it! I made the mistake of using a plastic mixing bowl the first time and learned the hard way that you should definitely use glass as per the instructions. It was stuck to the bowl and I had to scrap that batch and try again. The second time I didn't cook it long enough and it never set (even after I put it in the fridge for a few hours). So I scrapped it as well. It looked good though!

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TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2007

First time I made this it came out burnt. I decided to give it another try this time I cooked sugar, corn syrup and salt 2 minutes then added peanuts cooked 4 minutes added the butter and vanilla cooked 2 minutes. It was perfect. Everyone loved it.

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Kmarrs

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Wagoner, Oklahoma, USA

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Reviewed: Dec. 26, 2007

So good! I used a large 4 cup measuring cup and 2 cups peanuts (I don't think they were dry roasted though). Very good, but you need to work quickly once you mix to spread onto the greased pan! Oh and make sure to soak your bowl in soapy hot water immediately!

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Dec. 25, 2007

This is AWESOME!! I have been given cashew brittle for xmas as a gift but NEVER imagined how easy it is to make. This recipe is great!! The first time through was a good practice and I perfected it by try #2. I have made this maybe 6 times in 2 days. This is FANTASTIC!!! PERFECT results!! I have a powerful microwave and cooked it for 6 minutes---stirred and added ingredients and then cooked for 2 min 10 seconds more. PERFECT!! WORK QUICKLY after second heating as it cools and hardens amazingly quickly. THANKS for the recipe!!

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lynnriley68

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Reviewed: Dec. 25, 2007

Ok, here's the deal with this. I just made three batches of this stuff and all three didn't turn out. But, because I see how well this is rated, I'm assuming it was me. Batch one, was actually given to co-workers and it really has a wonderful taste, but it was chewy. And I'm sure it must be that it didn't reach the right temp in the microwave. The other two batches never even set up, and went right into the garbage. I really think it was my microwave, so give it a try, it doesn't cost very much to make, and it makes quite a bit!

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Jeannie

Cooking Level: Intermediate

Home Town: Stevensville, Montana, USA

Living In: Clearfield, Utah, USA

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Reviewed: Dec. 24, 2007

I made this with raw cashews, and it was positively heavenly! Use one of the silicone pan liners for incredibly easy clean-up! I used a large pyrex measuring cup with the handle, and it cleaned up beautifully with hot water!! Thanks for a great recipe!!

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