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Mom's Peanut Brittle

SUBMITTED BY: Carla PHOTO BY: TRICIA JAEGER

"Here's the recipe my Mom has make for fifty years or so ...at least longer than my oldest sibling can remember!"

RECIPE RATING:

Read Reviews (17)

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Original recipe yield 1 - 12x18 inch cookie sheet

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 teaspoons water

DIRECTIONS

Generously butter a 12x18 inch cookie sheet. Set aside.
Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

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REVIEWS

Reviewed on Dec. 24, 2005 by PYRITE90

A great peanut brittle recipe. However, the recipe needs one little correction. Boiling the... MORE

Reviewed on Dec. 17, 2005 by LORR4824

This was my first attempt at making peanut brittle, and it turned out great! I always use a... MORE

Reviewed on Dec. 15, 2005 by BGCITYKAT

The trick is to let it get golden brown for that buttery, caramel flavour. We made several... MORE

Reviewed on Jul. 20, 2007 by LORIKAE

I made this recipe with cashews rather than peanuts but otherwise followed exactly and it came... MORE

Reviewed on Dec. 20, 2006 by Kerri

Delicious!!! On my first batch I didn't know what to expect so I over used the butter and... MORE

Reviewed on Dec. 14, 2002 by MMTWINS

Maybe I did something wrong I don't know I have never tried to make hard candy before but I... MORE

Reviewed on Oct. 19, 2008 by lk2cook

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

lk2cook
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. After adding peanuts, continue cooking until it reaches 300 degrees (until it is "light brown" is too vague for me when making candy). 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. Recipe says to cover for 3 min. but I don't see that matters, the whole point of the initial cooking is to boil off the water. 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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One of 2 very similar recipes on here. Combine the instructions together for best results. I... MORE

Reviewed on Dec. 13, 2006 by Gina M

This recipe worked well for me and I have a fear of peanut brittle--it never worked for me... MORE

Reviewed on Dec. 3, 2006 by ejjgibson

Easy to make! Second time to make brittle (First (diff recipe) turned in to peanut soup... MORE

Reviewed on Dec. 14, 2002 by MADDY_HAPPY_HYPER_

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