Reviewed: Mar. 5, 2012

Very chewing will not try this again, thanks

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Reviewed: Mar. 2, 2012

This recipe is better than any I've ever tried! It's truely the BEST & closest to the old fashioned we knew as kids! I will only use this recipe. It's quick & easy & is thick...with sooo many air bubbles! Thanks!

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cupcake1953

Reviewed: Jan. 7, 2012

I should have read the reviews prior to making. It's been 2 hours and it is still nowhere near hard. I'm going to have to put it in the freezer or let it air out for days. I'm assuming that since I put the baking soda in that I can't liquefy it on the stove and cook it again. It's almost like caramels but doesn't hold the shape.

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Suebee

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Inglewood, California, USA

Reviewed: Nov. 2, 2011

Super easy to make and yummy! I'd never made peanut brittle before trying this recipe, and it turned out great.

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katyp

Reviewed: Jan. 5, 2011

Excellent. Easy to make and everyone who tried it loved it. Definitely doubling this recipe next time!!!

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laura.martin

Reviewed: Jan. 1, 2011

I found this recipe several years ago, and have been using it ever since. It isn't Christmas without it. It does take a little time, but it is well worth it. The finished product is a crispy foam that is delicious. I do add 1 t of vanilla when I add the baking soda, but other than that, the recipe is perfect. I have made cashew brittle with this recipe, they were already roasted so I just waited for the syrup to be very close to the right brown and added them at the end. If you work fast, you can spread the brittle once it is on the cookie sheet, for a minute or two it will continue to foam. Just remember that it is napalm at that point, and treat it as such. Even after it is too cool to spread, you can get a burn that feels like it will never quit. This recipe is the one sweet recipe that I get requests for at Christmas. Off to the kitchen now to make some for New Years!

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Amy

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

Reviewed: Dec. 29, 2010

I love this recipe. It does take a few attempts to prefect it though. You need a candy thermometer. The temp must be at 300 degrees for it to set as a hard candy. If you don't get it to the right temp you end up with chewy candy. I also added a little bit of Vanilla extract when I heated the corn syrup, sugar and water. I found I didn't need to spray my cookie sheets. The brittle, when it is cool enough comes right up ready for cracking. Lets use some common sense people, start with a large enough pot. We have a chemical reaction occurring, with approximately 3 cups of ingredients and the only way it would boil over the pot is if you are using a sauce pan. Smarten up!

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Calli

Reviewed: Dec. 27, 2010

I didn't make this one. I just want to give some advice. In order to get this to the proper consistency, you need to heat the sugar, water, and corn syrup to 300 degrees. It will take a while to get there. If using raw peanuts, make sure you add them earlier. If you don't, they'll still be raw. When I make brittle, I add the raw peanuts at around 225 degrees. Make sure you have everything ready to go, once you reach 300 degrees that is when you should add the salt and baking soda. Stir quickly, and then spread it out.

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jenna589

Reviewed: Dec. 8, 2010

I've always been scared to make peanut brittle b/c I remember watching my grandmother make it and burning her forefinger, middle finger and ring finger when she spilled it on her hand one time. I am MANY years older now, and I have a child of my own, so I had to suck it up and learn how to make this on my own b/c my grandmother has passed, thanks for the recipe, it was easy, and I will be able to teach my daughter now thanks to you :) BTW, it tastes just like I remembered :)

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j_dufore

Reviewed: Nov. 30, 2010

This recipe has been passed down through 3 generations in my hubby's family. I'm now passing it to the fourth. We use same ingredients list but instructions are different. We bring the liquids/sugar to a boil on high heat in a cast iron 10" skillet then turn to medium heat, boil it to the thread stage then add nuts. Leave the temp. the same and cook until fragrant and nuts are a toasted color. Turn off heat, add the butter, salt and soda, stirring well. Pour on buttered sheet with sides. Cool, twist sheet to pop it up, turn over and break into pieces. Easy and delicious! Always gets raves. I"ve made 10 batches this year. We gift it. I made a first batch today with golden syrup instead of corn syrup for a food allergy. It set up perfectly! Edit*12-9-10. I forgot to mention that I have used up to 2 cups of nuts at times, and also used raw almonds, pecans or hazelnuts in place of the peanuts. All worked fine. Love the pecans or almonds batches. The hazelnut one was just ok, and I love hazelnuts. Just not in this. I've just bought raw cashews to try, too.

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