Reviewed: Dec. 21, 2008

This is delicious, easy, and if you line the cookie sheet with buttered foil there's practically no clean-up. I've never made anything like this before and wouldn't have had a clue what to watch for without a candy thermometer, but with one, it turned out perfectly. I was planning on messing up at least the first batch if not the first two, but the very first batch is suitable for giving as a little xmas present. Try it: you won't be disappointed.

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Mr. Stewardess

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Dec. 21, 2008

This was awesome!!!! I had never made peanut brittle before and was a little nervous, but this came out great. I did follow others suggestions and waited to add the peanuts until 280 degrees. I also added 1/4 teaspoon of vanilla extract at the end. Fantastic!!! Everyone was eating it. I had to make more! Thanks.

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Nikki

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Reviewed: Dec. 21, 2008

Do not alter this recipe, except to add more nuts if you're utterly crazy about them. My only qualm with peanut brittle involves pulling the brittle at the end because it cools so quickly, but other reviewers addressed this topic by suggesting that you put the pan in the oven before pouring the mixture onto it. Therefore, parchment paper (which can go in the oven) trumps wax paper and foil (which must be buttered and leaves a greasy side on your cooled brittle) for this recipe.

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flacaConfectionist

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Reviewed: Dec. 20, 2008

Great recipe!! Even worked well when we doubled it! Thanks!

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Carissa

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Reviewed: Dec. 20, 2008

Awesome! This is the first time I've tried to make peanut brittle and it is delicious! I used 1 tsp vanilla and 1.25 C peanuts. I lined my cookie sheet with non-stick foil. Brittle peeled off easily and no clean up. Definitely going to be a Christmas favorite!

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CORBINMOM

Cooking Level: Intermediate

Home Town: Deerfield, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Dec. 20, 2008

becareful if the pan you use is wide, the thermometer may not read properly and youll burn it, like i did

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belle

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Reviewed: Dec. 20, 2008

Great recipe...try replacing peanuts with walnuts or pecans

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JULFLYNN

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Reviewed: Dec. 17, 2008

Ok so here's the scoop...Im a single Mom on a tight budgie, giving this as Christmas presents in pretty tins. Never made brittle before and suddenly I'm an expert LOL. This is awesome, I followed the suggestion to watch consistency and color along with temp and never burned a batch (275* for me) added a splash of vanilla and BEAUTIFUL results. I'm thinking about drizziling a bit of chocolate on top before I break this batch, cuz chocolate never hurts anything LOL. Cannot thank you enough for this recipe my Dad is gonna love it!!!

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SEIDAI

Cooking Level: Intermediate

Home Town: Mayetta, Kansas, USA

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Reviewed: Dec. 16, 2008

I just got done making this I have never made Peanut Brittle before and to my surprise it's a very easy thing to make but like others have said you have to have everything out and measured and ready to go. I can't wait to share this with all my friends I just know they will love it!! Thanks for sharing such a wonderful recipe

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crazy9irl

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 15, 2008

Awesome. I've never made peanut brittle before, but my husband said his mom loved it. And since I was making goodies for Xmas I gave it a shot. Very Easy, Very Tasty. I made it just as it said. Thank You. My mother in law loved it! And so did everyone at my husbands work. I smell a new Xmas tradition.

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AKTigerStyle

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Reviewed: Dec. 15, 2008

by everyones reviews Im sure the recipe is great and Im just a bad cook lol, mine didnt get brown, took forever to harden and was too thick, I couldnt spread it out very good hehe, I will try it again and cook it longer to get it browner, hubby is still eating it :D

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shweetpotato

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 14, 2008

This brittle is delicious! The only thing is... be sure to grease the sheet with butter, you taste the grease otherwise. I made this twice. The first batch burned at 300 degrees but the second one was beautiful at 225.

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Camille :)

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Reviewed: Dec. 14, 2008

Followed directions to a T but put it on a warm cookie sheet at the end. The brittle easily spread over the sheet and cooled perfectly. It didn't last long in this house so if you want to share with friends you need to easily double the recipe. If you really like peanuts I would recommend adding another 1/4 cup to 1/2 cup to the recipe. Oh, I did use a candy thermometer and it took awhile for it to reach 300 degrees. still did the water test to make sure, but it took about 7 minutes of boiling to reach the right temp.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Dec. 14, 2008

IT'S ALL TRUE! All the positive everyone has said is TRUE! * Easy * Delicious * Friends and Family Rave * Butter foiled pan, warm it and use this to spread brittle * Be prepped - it DOES move quickly * Use Spanish peanuts and add at 250 degrees * EVERYONE will RAVE I guess you could say I'm sold

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annie

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Reviewed: Dec. 14, 2008

This gets five stars, but it did take quite a while to get it to the 300degrees. None the less, it was delicious and my Dad enjoyed it more than he should have. Thanks for sharing!

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Bonnie

Cooking Level: Expert

Home Town: Federal Way, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 14, 2008

This stuff is a 10 all the way. I recently tasted see's brittle(i know where have i been)and it was the best brittle i had ever had. So i tried this, but i looked at the back of the see's package and they used milk, so i sub'd the water with milk, OMG!!!! soooo yummy, i followed everything else exactly, ok i didnt i added the nuts until 250 degrees and i added 1 teaspoon of vanilla. Next batch i will add more nuts and ill add more butter cuz i know what taste i am going for. Anywho this is great thanks again. Going in the christmas baskets this year.

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tonit22

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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Reviewed: Dec. 14, 2008

When I was growing up, our church ladies would make peanut brittle every year in the fall to sell and raise money for needy families. I have hunted for years for a recipe that replicated the same taste, and this is almost it. The only thing I did different is to add just a tiny bit of vanilla flavoring, but otherwise it is perfect. YUMMY

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DustyRider

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Reviewed: Dec. 14, 2008

100% foolproof. double works best. increase temp. after reaching boil until 300 is reached.

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big O

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Reviewed: Dec. 12, 2008

I doubled the recipe and wouldn't recommend doing that. The peanut brittle is good, but very hard to spread. Also it took a very long time to get the mixture to the right temperature, but it did eventually get there, so be patient if yours takes a long time.

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