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. 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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Reviewer:

Goodfood

Cooking Level: Intermediate

Reviewed: Mar. 12, 2008

This is pretty good. Maybe could've used some more peanuts. I'm not a huge fan of peanut brittle so I don't quite remember if it supposed to stay stuck in your molars for a while or not.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Sasebo, Nagasaki, Japan

Reviewed: Jan. 11, 2008

This was my first attempt at peanut brittle. It is awsome!!! My family loved it. The only thing I did different was to cook it to 300 degrees on candy thermometer( after reading other reviews). This isso good. Thanks for sharing your recipe...

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Reviewer:

PEEJAY6

Reviewed: Dec. 18, 2007

wow this was my first time making Peanut brittle and everyone loved it, thank you so much

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Reviewer:

Denise Jabs

Reviewed: Dec. 10, 2007

Thank you so much for sharing this recipe. After looking at all the rest, I decide to try this one, and we sure are glad we did. It is so easy and delicious. My husband and I have made it for the past 4 years every christmas and give it out as gifts. Our family and neighbors look forward to it every Christmas. Absolutely wonderful!

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Reviewer:

JUZJONEZY

Reviewed: Jul. 20, 2007

I made this recipe with cashews rather than peanuts but otherwise followed exactly and it came out pretty good. Just really make SURE that you get the temp up to 250F and let it linger there for a few minutes, otherwise you end up with something that's not "brittle" but is too stick-to-your-teeth to be taffy. I'm not kidding, it'll pull the roots right out of your head!

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Reviewer:

LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

Reviewed: Dec. 20, 2006

Delicious!!! On my first batch I didn't know what to expect so I over used the butter and under used the peanuts, Next batch though I doubled the peanuts and left the butter to just what I greased the pan with...PERFECTION!!!! My husband and kids will have it all gone by the time the holidays even start, which is fine because it was a cinch to make! Enjoy!!!

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Reviewer:

Kerri

Reviewed: Dec. 13, 2006

This recipe worked well for me and I have a fear of peanut brittle--it never worked for me before. My first batch scorched slightly but still tasted good. I doubled the recipe for the second batch and cooked it to just slightly above the soft-crack-stage; turned out perfect! I think many have forgotten that this recipe reads to add the peanuts and butter at the soft-ball-stage and then continue to cook. If you do not bring this to at least the soft-crack stage then add the vanilla and soda mixture it will not set up. Good stuff! Thanks!

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Reviewer:

Gina M

Cooking Level: Intermediate

Home Town: Northglenn, Colorado, USA

Living In: Mccook, Nebraska, USA

Reviewed: Dec. 3, 2006

Easy to make! Second time to make brittle (First (diff recipe) turned in to peanut soup instead of brittle). Will MAke again!

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Reviewer:

ejjgibson

Cooking Level: Intermediate

Living In: Borger, Texas, USA

Reviewed: Nov. 10, 2006

First time I made this, I didn't think it was as great as everybody said. Second time, I cooked it to about 305. I took it off the heat, added the baking soda with a tiny pinch of cinnamon, 2 cups of hot peanuts, and the butter. And then I loved it.

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