The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Expert

Home Town: Federal Way, Washington, USA
Living In: Bonney Lake, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 14, 2008
100% foolproof. double works best. increase temp. after reaching boil until 300 is reached.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
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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Photo by diane

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA
Living In: Murphy, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 11, 2008
This turnes out perfect no matter when I make it. and I live in Houston area and it always seems muggy here!
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 10, 2008
very yummy! cooked temp reached 300 degrees and it was burnt, second time 280..still burnt..3rd time cooked till 260..PERFECT! thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 10, 2008
I beleive this recipe is one that all of our "MOM'S" have made as we were growing up. Thank you Amanda for giving us something so amazing...
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Cooking Level: Intermediate

Home Town: Henderson, Colorado, USA
Living In: Platteville, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 8, 2008
I had always thought that peanut brittle was hard to make, but this recipe is not only easy, but it does not take a lot of time! My boys loved it!! I did not have a candy thermometer, but it was still very easy because of the instructions at the top of the recipe. This will be added to my Christmas goodies baskets every year!!
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Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 4, 2008
Turned out great. Would definitely recommend as a Holiday treat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 3, 2008
It's wonderful seeing this recipe. This is the same recipe that I've used for almost 40 years. I've always judged the doneness by the way it looks and feels. The syrup will get very thick and when it turns a dark amber color it is done. I have won various awards for this recipe and have shared it with many, many friends. Have very hot water ready to soak the pan and utinsels. Soaking in hot water for 15 to 30 mins will make clean up easy.
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Cooking Level: Intermediate

Home Town: Madison, South Dakota, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2008
I made this yesterday and it is great ! I have never made penut brittle before,but wanted to try something different. I took someone elses advice and added the peanuts when it reached 280 degrees and left out the salt as I used salted nuts.I also used 1 1/2 cups of nuts. I used non-stick aluminum foil to line the pan, and very lightly buttered it.Also warmed the pan in the oven before pouring the brittle. I found it to be easy to get the brittle to spread over the pan without having to stretch it or anything. Very good recipe and I will be making this again ! This batch is going to be sent to a niece that loves peanut brittle. I think I will experiment with different nuts next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 23, 2008
This recipe was soooo easy and it turned out perfect. A new favorite for me, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 13, 2008
This is truely a Great recipe!! I forgot the salt & it still turned out very good. It's crispy, sweet & doesn't stick in your teeth. Will for sure make again & again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 19, 2008
One of 2 very similar recipes on here. Combine the instructions together for best results. I used 1C of peanuts and would use more next time. When you add the peanuts the temperature will drop, resist the temptation to crank up the setting on your stove. Mixture will shortly return to temp and begin climbing. I think where most have problems is they cook on too high of a setting. Until water initially boils off, temperature will climb rather slowly (this is NORMAL for all candy making), just have to give it a few minutes. Other recipe says to cover for 3 min. but I don't see that matters. Certainly recommend a candy thermometer for best/most consistent results since that ice water method is very imprecise unless you have extensive candy making experience. Would also be great with other types of nuts (i.e. almonds or cashews). Pour hot mixture on lightly buttered aluminum foil, let sit until cool then break into desired size pieces.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 14, 2008
This stuff is amazing! Soooo easy too. I have never made any kind of candy and I whipped two batches of this up and they taste great! I made two batches and put green food coloring in one and orange in the other (for Halloween of course!) and they came out great!
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Photo by Jamie

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 10, 2008
This turned out really good!(despite my lack of thermometer.) I highly recommend it, even for the not so experienced candy makers. (Warming the tray in the oven prior to dumping the mix on it helps to spread it around before it hardens)
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Photo by xoshadyxo

Cooking Level: Expert

Living In: Jersey Shore, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 5, 2008
i made this a few years ago and people still ask me to make it!
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Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA
Living In: Fujisawa, Kanagawa, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 16, 2008
This was the first time I have made peanut brittle. My family thought it was excellent, and when asked what they would have changed about it, they said there should have been more! Also a tip I found really useful (since I didn't have a candy thermometer on hand) was holding the spoon 2 feet above the sauce pan, and when the mix is one continuous stream, you know it has been cooked long enough. Thanks for the recipe, I will definitely use this again!
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