Old-Fashioned Peanut Brittle

Old-Fashioned Peanut Brittle

33

"Old-fashioned peanut brittle just like Grandma used to make--simple and good!!"
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Ingredients

1 h 15 m servings 143 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Spray two cookie sheets with non-stick spray coating.
  2. In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.
  3. Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.

Reviews

33
  1. 39 Ratings

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Most helpful positive review

The recipe is fine BUT some very important steps have been missed which is why some of you have had troubles. Temperature is VERY important and is why some have not had the brittle harden for t...

Most helpful critical review

Once I added the baking soda and salt the mixture foamed up and almost out of the pan. Then after putting it in the pan it NEVER hardened! It was chewy and stuck together. I guess I must have...

The recipe is fine BUT some very important steps have been missed which is why some of you have had troubles. Temperature is VERY important and is why some have not had the brittle harden for t...

Once I added the baking soda and salt the mixture foamed up and almost out of the pan. Then after putting it in the pan it NEVER hardened! It was chewy and stuck together. I guess I must have...

This is exactly what I was expecting with Peanut Brittle.. Although it is extremely chewy once it warms up in your mouth. Anyone know if there is any check I can do that would make it less che...

I don't know what i did wrong but this recipe did not work for me twice. The directions are not clear as to how long it needs to cook. Does it need to boil the whole time? please be more spec...

This is great!! To anyone that is making this the first time...it really takes a long while to get the mix to the perfect boil! Take your time and they are no fail!! I added 1 teaspoon molasses ...

The recipe failed to mention that the syrup and peanuts should be removed from heat before adding salt and baking soda. My brittle came out too airy and I think this would have helped. Also, t...

This is the best peanut brittle I've ever tasted!!! I had to make it a few times to perfect it, but once you get the rhythm down, it's amazing. If cooked too long, it will burn the second the ...

This recipe is wonderful. The candy was thin, cripsy and perfect. The only draw back was that it was only sweet. I always imagined brittle to be more on the salty sweet side. If your looking...

This was a good brittle recipe but I think I will go back to my one that is just sugar, peanuts, water and salt. I think that one has a nicer "texture".