Reviewed: May 1, 2012

Excellent recipe! So easy to make, and it came out perfect. My family couldn't stop eating it. I'll have to make another batch soon.

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SUZZANNA

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Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

This recipe is perfect! I used Planters Dry Roast peanuts for it and it turned out so yummy! This was my first attempt at making candy. I blew it the first try because I didn't have a candy thermometer and relied on the alternate testing method, and misjudged that it was done. It turned out chewy rather than crunchy. The second attempt was perfect. Get a candy thermometer like I ended up doing - it's so worth it!

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Philster

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

This is good, but next time I will use dark corn syrup instead of the light one to give it more color. Since I used salted peanuts, I omitted the salt. Add the peanuts at the end. I also warm up the cookie sheet lined with silicon liner. I forgot the vanilla as suggested by other reviewers but still taste very good.

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Doubletigers

Cooking Level: Intermediate

Living In: South San Francisco, California, USA

Reviewed: Mar. 31, 2012

This was really good! I had never made brittle before. I was terrified to try it because it's one of those things that's really easy to make... and really easy to ruin :P So I manned up and tried it with chopped pecans instead of peanuts. I surprised myself and DID'NT burn it and everyone loved it. Thanks for a great recipe!

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Cooking Level: Intermediate

Home Town: Courtenay, British Columbia, Canada

Reviewed: Mar. 8, 2012

BOOYAH!!! This brittle is off the pan! First try....perfect. I took the advice of others and added the peanuts at 250 degrees F, 1 teaspoon of vanilla with the butter and baking soda, and kept the well greased cookie sheet warm in the oven until I was ready to pour the mixture. Thanks for posting this amazing recipe.....everyone at the bus stop enjoyed the first batch....of many to come.

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WoodlandsMama

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

this is a great recipe. i used dark instead of light corn syrup and it turned out great.

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akahn98

Reviewed: Jan. 29, 2012

I was always intimidated by brittle recipes but with this one its a hit!!

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Stephanie85

Cooking Level: Intermediate

Living In: East Peoria, Illinois, USA

Reviewed: Jan. 27, 2012

Great IF you do not put the peanuts in until the end. Every time I put them in when it said, lots of them sank and burnt. But when I stir them in at the end, right before the butter and soda, it works great.

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guidess

Reviewed: Jan. 21, 2012

I made this as the recipe said and it was delicious! I also too the advice from another reviewer and kept the pan in the oven, just to keep it warm. The brittle spread very easily with no mess. I will definitely make this again. I think I may buy a Candy thermometer that hooks to the pan for the next time.

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classy

Reviewed: Jan. 20, 2012

Hopefully the third time will be the charm. I made two batches that did not turn out whatsoever. They never got hard or a good color. Have never made this before so it was a stab in the dark, also I didn't have a candy thermometer. BUT I WAS JONSE'IN FOR BRITTLE! Pretty sure I got a winner this time, stirred for 12-14 minutes, thats the trick. I'll let ya know how yummy it is. Thanks for sharing. UPDATE: Ok, they're done, one outside for a few minutes and one straight into the fridge for a few. The first batch I did was good, hard and crunchy with a little stick to the teeth going on. Batch 2 OMG!!!! This batch I let get a little darker carmel color while still on the stove. Was a little faster with the soda and butter, mixed up quick and poured onto sheet. WOW!!!! Finished product is a little darker than batch 1 and 1000 times better!!!! Dinner is served!

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