Mom's Peanut Brittle Recipe - Allrecipes.com
Mom's Peanut Brittle Recipe

Mom's Peanut Brittle

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 12x18 inch cookie sheet Change Servings
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Directions

  1. Generously butter a 12x18 inch cookie sheet. Set aside.
  2. 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).
  3. Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
  4. Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
  5. 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 More Reviews

Most Helpful Positive Review
Dec 24, 2005

A great peanut brittle recipe. However, the recipe needs one little correction. Boiling the sugar, water and corn syrup to the "hard ball" stage makes a sticky, chewy candy. Heating to 300F degrees creates a more traditional peanut brittle.

 
Most Helpful Critical Review
Dec 14, 2002

Maybe I did something wrong I don't know I have never tried to make hard candy before but I thought this was the one since I did not have a candy thermometer. I followed the directions plus cooked it for another 12 min. that is how long it took to get to hard ball stage. I ended up with a very chewy candy. Needless to say I bought a candy thermometer. Will try again.

 
Dec 15, 2005

The trick is to let it get golden brown for that buttery, caramel flavour. We made several batches, tinkering with the proportions to get the taste and texture just right (for us!) Peanuts 1 1/3 cups, 3/8 tsp sea salt, 3 tbsp real butter and we decreased the baking soda to 3/4 tsp. We prefered batches that were fork-teased. The result was tender, buttery and not too foamy. I also found adding peanuts a little later - two or three minutes after syrup had come to a bubbling boil - helped prevent the nuts from becoming too toasty. Also fabulous with whole almonds. Thanks to all above reviewers, you helped!

 
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.

 
Dec 17, 2005

This was my first attempt at making peanut brittle, and it turned out great! I always use a candy thermometer, and had read on another recipe to cook it to 300 degrees. I did that for this recipe, and it turned out with just the correct amount of brittleness. It's buttery and sugary...tastes wonderful. Next time, I will add a few more peanuts, but I really love the brittle just as it is.

 
Dec 23, 2010

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

 
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!!!

 
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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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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