The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 10, 2007
So good! I tried this recipe with almonds once and it was great, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jul. 3, 2007
This recipe is great! I made it several times over the holidays, put it in decorative tins and gave it away as gifts. I follow the recipe exactly and its as good as any fancy store bought.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 17, 2007
This recipe was good, but next time I think I am gonna try some brown sugar or vanilla or something in hte recipe, it was sweet, but didn't really have the distictive flavor I am used to, may be my error, but I think you could play with this recipe, maybe throw some candy flavoring oil in it and have a much better brittle. Good for first timers!
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Cooking Level: Expert

Living In: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 1, 2007
I am not that great at candy and it turned out great. I used cashews and they got a little browner then I would have liked, perhaps I added them too soon?
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Photo by Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 30, 2007
This is a great gift recipe. I make it for my 92 year old grandmother and she loves it!
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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 22, 2007
This was awesome! I can't remember when the last time I had homemade peanut brittle.
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Cooking Level: Expert

Home Town: Joliet, Illinois, USA
Living In: Crest Hill, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 4, 2007
Very easy to make and very good. I got a ton of compliments on this.
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Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA
Living In: Dayton, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 21, 2007
Awesome! Rina asked me for the recipe, something she rarely does!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 9, 2007
Husband can't have nuts, so he just had the brittle! He loved it. It was nice and light...just perfect!
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Home Town: Stanwood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Photo by Amy
Reviewed: Feb. 4, 2007
This was my first time making brittle and this recipe was super easy. I didn't have a candy thermometer so had to guess at the temperature. It took about 25 minutes for the brittle to turn dark gold and pass the water test. Tasted great but will add more peanuts next time and also try an almond version.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 3, 2007
This turned out great and is the recipe I will use from now on.
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 31, 2007
Easy, easy & delicious!! I didn't have peanuts so I used 2 cups of pecans added in at 250. I also took the temperature a tad over 300 to be on the safe side. Followed suggestions & kept the cookie sheet warm. I also sprayed it with Pam-but do it VERY lightly on a non-stick sheet; it can make the bottom of the brittle greasy. I didn't use the forks-just tilted cookie sheet. Each batch gave me 3 medium cellophane gift bags 3/4 full. I saw on M. Stewart Show-for a "nicer" gift you could put this on one of the smaller cookie sheets, wrap with cellophane and attach a small hammer to crack it. Enjoy!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 29, 2007
This recipe was great, except for the butter... This had the taste and texture of toffee more than what I consider true peanut brittle. My daughter loved it, though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 17, 2007
WOW!!! This is the easiest I've made and best I've tasted. Followed recipe exactly except used broken cashews instead of peanuts. After spreading brittle on cookie sheet, sprinkled milk chocolate morsels on top and spread when melted.
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sjw

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 9, 2007
This was my first time making candy that required a thermometer, so I was nervous about making this. I was always told it was hard to get a recipe right when a thermometer was involved. Well, this was the EASIEST recipe and the results were out of this world! I made it for gift baskets for Christmas and literally everyone asked for more! I followed the advice of previous testers and used 1/2 cup of white sugar and 1/2 cup brown sugar. I upped the peanuts to 1 1/2 cups (although I might throw in an extra 1/2 cup on this next batch to make it 2 cups), and I added 1 tsp of vanilla. I used roasted peanuts, so I didn't add them to the sugar mixture until it reached 250 degrees and then continued cooking until the mixture reached 305 degrees. Perfect!!! Thanks for this recipe! I'm ready to try some new candy recipes now!
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Parkville, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 7, 2007
i only made it once and it was more like carmel...didnt cook it long enough...maybe next time i cook it, it will be 5 stars.
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Cooking Level: Intermediate

Home Town: Richland, Washington, USA
Living In: Pasco, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 7, 2007
I've tried quite a few brittle recipes and this is our favorite. In terms of the ingredients, I wouldn't make a single change. After reading most of the posted comments I would offer the following prep advice: watch your thermometer closely after 250 degrees because it goes quick, make sure your thermometer isn't resting on the bottom of the pan to get an accurate read, and don't worry about the fork method -- just keep your greased baking sheet warm and you can tilt the pan causing the mixture to spread to the desired thickness.
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Cooking Level: Intermediate

Home Town: West Saint Paul, Minnesota, USA
Living In: Richfield, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 1, 2007
I used peanuts for the first batch then used a can of mixed nuts (because that's all i had) for the seconds batch- both were excellent.
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Cooking Level: Expert

Home Town: Palm Springs, California, USA
Living In: Glendale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 1, 2007
I made 3 batches of this easy to make peanut brittle .... and will probably make another as soon as the grandbaby is napping ... its easy and it tastes great ... i added different kinds of nuts .... everyone loved it
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 1, 2007
how easy can it get. temp got to 300 very quickly. i am going to explore boosting the flavor alittle but it is pretty good as it is. i like it because it is not overly sweet wear an oven mit while stirring
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