Reviewed: Dec. 23, 2011

I dont like this recipe. It turns out too runny!!!!

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Reviewer:

Christina

Home Town: Valinda, California, USA

Living In: Winchester, California, USA

Reviewed: Dec. 20, 2011

I love this recipe. The only thing that I add is vanilla. I use spanish peanuts which are not cooked so I add them into the mixture before it reaches 300. It will drop the temp. a little when you add them but it fine still goes up after awhile. Only down side with them is that you have to becareful so you don't burn the peanuts but i like them better then roasted peanuts for this recipe

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Reviewer:

Punchbowl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Dec. 20, 2011

Made two batches and would have been nice if the directions stated it had to come to Hard crack stage before pouring into pans. Mine came out real chewy and I wasted all those ingrediants.

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Reviewer:

hanras

Reviewed: Aug. 16, 2011

Prepared as written and the brittle was chewy. Good flavor though. Would not make again.

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Reviewer:

Aevida

Cooking Level: Intermediate

Reviewed: Jan. 3, 2011

Delicious! It's important to allow the butter to brown to give it the proper color. I took it to 300 degrees. Make sure that the baking soda is still good and I have been told (by granny) that the humidity in the air can also make a difference.

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5 users found this review helpful

Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Dec. 21, 2010

YUM~! this is the first time i've made peanut brittle.. very good and easy.. thanks for sharing..

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13 users found this review helpful

Reviewer:

Mom of 3 boys

Cooking Level: Intermediate

Home Town: Havana, Illinois, USA

Living In: New Castle, Indiana, USA

Reviewed: Dec. 19, 2010

First time making peanut brittle ever and this one looked good and easy to make. It was definetly easy and it came great. My mom loves peanut brittle and she absolutely love this one.

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Reviewer:

Keith

Cooking Level: Intermediate

Home Town: Stoutland, Missouri, USA

Reviewed: Dec. 19, 2010

This was my (and my daughters) first attempt at Peanut Brittle. It turned out perfect! I was always intimidated by making candy - but after this I will try more.

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Reviewer:

Krista

Reviewed: Dec. 18, 2010

I'm only giving 4 stars because I forgot to take the advice of others and bring the sugar up to 300 degrees (hard crack stage). My peanut brittle, although very tastey, is really sticky. I had to put it outside on the ice to get it to set so I could break it up. I have to eat it very carefully!

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7 users found this review helpful