The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
Excellent peanut brittle! Followed the recipe exactly and it turned out great. I would love to try making it with other types of nuts.
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
A good classic peanut brittle. I added a 1/4 tsp of vanilla (as per another reviewer). Already in a gift box and looks tasty! Next time I'll try cashews!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
Tonight was the first time in my life I made peanut brittle. Followed the directions to a tee and it turned out PERFECT! I am so proud of me...but know I have a good recipe to thank!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
This was the best recipe ever. I had a friend tell me that she used to make it for years and this was better then hers!!! I did use more peanut then the resipe called for, but it was great!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
Hands down the easiest and best peanut brittle recipe I've ever tried. I used dry roasted peanuts AND honey roasted (added at 275) and they both tasted amazing. I did prewarm the cookie sheets at 350 degrees and it spread like a dream. This is my new standard...thanks for the great recipe!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
I have tried this recipe 3 times. Not sure if my candy thermometer is off, but I even let it get to the point where I though the sugar was going to burn, and it is still a soft crack. The thermometer isn't touching the bottom of the pan, and it seems very thick, but I'm disappointed either way. Followed this to the letter, but yet, still a soft crack...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
AMAZING!!! Great taste, great texture. The first batch I made, I followed the recipe word for word, and it turned out great. The second batch I substituted the water for KAHLUA, and it turned out great as well.... definately a keeper...
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Cooking Level: Intermediate

Home Town: Northridge, California, USA
Living In: Hayden, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
I had no problems with this recipe exactly as written. Brittle turned out perfect on first attempt! (Minus the blister on my thumb from the molten hot sugary goo!) :)
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Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 16, 2009
This is a wonderful and easy recipe. My family loved it. I will make it again next year.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 15, 2009
Awesome and easy recipe! Like everyone else said, be prepared to move fast at the end! I used both raw Spanish peanuts and salted roasted peanuts and had no problem with the peanuts burning. I put the nuts in at the beginning and all turned out fine. This recipe is great and easy for even the beginner. Get that candy thermometer though! Total time from start to finish is about 15 mins. Right after I poured the brittle, I set the pan in some hot water which made cleanup easy.
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Cooking Level: Intermediate

Living In: Bettendorf, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 15, 2009
Best recipe for peanut brittle and for sure is a keeper. It has turned out great each time I've made it. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Leitchfield, Kentucky, USA
Living In: Madisonville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 14, 2009
Thanks for the rater's suggestion to have everything measured for the second step after reaching 300 degrees. The only thing I was not prepared for was the length of time it took to go from boiling to 300 degrees. I would estimate 30-40 minutes, so just be aware. I stirred pretty much the whole time. The flavor is great. I doubled and poured on to two cookie sheets. Came out great. Reminds me of my grandmother's peanut brittle.
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA
Living In: Sierra Vista, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 14, 2009
I've never made peanut brittle before but this recipe was so easy and my husband loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 14, 2009
So easy to make and the results were fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 13, 2009
This was superb! HOWEVER, duly note: USE THE WOODEN SPOON!! My first batch was looking perfect as I stirred it around with a high-temp rubber spatula--until the end, when I added the baking soda and butter and kept stirring, I realized my red spatula had melted into the brittle and at the last second...it was ruined! Not to be outdone, I immediately started a second batch, added a little brown sugar, a little vanilla (at the end) and used a wooden spoon the entire time and VOILA! PERFECTION!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 13, 2009
This recipe was fantastic! I was looking around for something to give to my seceret santa at school, and came across this. Right after i added the butter and baking soda it turned a much more creamy-yellow color which scared me at first, because it didn't look anything like the picture. However, after i stirred it some more, poured onto the pan, and cooled it down i turned back to a good looking color and it was just great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 11, 2009
I have made Peanut Brittle many times before and this was the simplest recipe I have ever used. ALWAYS use a candy thermometer, and make SURE it reaches 300, you CAN'T cheat this and it WILL take a bit of time. If you do, don't complain cause it WILL come out CHEWY. (This is true of ALL candy recipes :D) also I added a little vanilla and cinnamon! PERFECT!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 10, 2009
Very easy, excellent flavor. I made the receipe as written. I added peanuts to my second batch because I love extra peanuts.
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 10, 2009
Very easy to make, even for the "noncook".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 10, 2009
Delicious! All the advice helped a ton. I put a bit too much brown sugar in by mistake and they turned out great. I like that the brittle isn't light like other recipes I have tried. Looks store bought!
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