Peanut Brittle

This is the 3rd time I have made this recipe and it's fantastic... followed to a T and came out perfect again and again!

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This was my first attempt at making peanut brittle and I'm trying not to eat it all at once. This tastes better than any store brand I've tried. I added 2 1/2 cups salted Virginia peanuts when the sugar reached 280 degrees and continued cooking until it reached exactly 300 degrees then added the baking soda/vanilla/water mixture. It takes a while to reach the right temperature so be patient, it will get there. I divided it between two cookie sheets and stretched it a little and the moment it turned hard, I broke it up and dug in. I have to force myself to put it away(for now). Next time, I'll try this recipe using cashews.

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Great recipe. I just made it today for the first time and already 2 people have asked for copies. It probably is worth mentioning that the baking soda makes quite the explosion so follow the directions and make sure your pan is large enough.

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(I posted the pictures with the yellow striped plates.) This recipe was super easy. This was the first time I've made brittle before, and it turned out awesome! We used pistachios instead of peanuts and we put it all on one cookie sheet instead of two, still makes a lot. Thanks for the recipe!

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I've been using this recipe long enough now (three years) that I figured I should add a review. This is a great recipe, and it makes delicious, addictive brittle. I've noticed that in some other recipes they don't have vanilla, which I think adds a little extra something to the flavor. Another important factor, I think, is the inclusion of butter. As some have noted, the Hard crack stage is a little above the 300 degree mark (on my candy thermometer it is *very* close. But I've also noticed that by time it reaches 300 degrees, it hits the "hard crack" within seconds, and absolutely no longer than 1 minute. I only mention this because if you were to take it off the heat at 300 degrees, it's likely the candy will hit the hard crack stage within the time it takes you to mix in the soda/vanilla mixture and pour it onto the cookie sheet. Anyway, great recipe and well worth the time.

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The peanut brittle tasted very nice but not as good as my neighbors! You did not say to line the cookie sheet with foil or anything. My brittle stuck to the sheet & made a mess when I was popping it out. It all broke into little tine pieces. It makes me crazy when steps are omitted!

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Great recipe! I made some minor adjustments: 1/4 teaspoon of salt and added some pecans.

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These were a lot of fun to make. I cooked to 300* and aside from me burning my FH's thumb while he was holding the thermometer so I could stir, they turned out quite great. I think i would have preferred them a bit saltier though, and I think I'll try roasting the nuts beforehand, see how that turns out. These are going to make wonderful gifts!

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I've never made brittle before EVER, and I've been looking for a copy of a very light, airy & buttery pecan brittle that one of my vendors used to give at the holidays. I used pecans, lightly toasted, and a pinch of salt to balance the sweet and it turned out fabulous! My husband doesn't like sweets, but I can't keep him out of this!

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Very good!!

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It turned out just as good as it didlast year. I used pecans too. Yum! Thank you for this recipe.

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Wonderful and easy. Love how it does not stick to your teeth. Lovely flavor. I used Vanilla sugar, and salted nuts that I added at 300 as suggested by Faith77. Worked out really well.

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This was very easy and tasted great. Only bad thing was I burnt my dam finger, that's my fault, shouldn't make candy while drinkin Sierra Nevada Harvest Ale. thanks for posting.

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This is the best recipe for peanut brittle, but I must say that this is a copy of an original Betty Crocker Recipe Boof which I have been familiar with since the 50's. From the ingredients and measure to the procedure, copied verbatim.

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This is the best peanut brittle ever! I made it yesterday and I couldn't stop eating it. I followed the recipe just as you stated and it came out PERFECT!!1

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GREAT! best I made so far! and it's an easy recipe, just have to be patient stirring while it reaches temperture. THANKS!

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I have been using this recipe for the last 16 years or so. Each Christmas I make a batch for my grandfather. It takes a little time and speed at the end, but it is well worth it. I have always used roasted peanuts. It comes out delicious. This year I used silicone cookie sheets to pour out the brittle on. They worked great - way easier than regular baking sheets because they peel right off the brittle. I wish that they had invented these earlier!!

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5 STARS ***** PLUS Thank YOU !!

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Made this a week ago to test it out for our big family christmas - the whole 1 lb of peanuts was way to many for my tastes, I like a little more candy than nuts. Still an excellent peanut brittle, and we're making it again. Thanks!

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Very very good. I have never made peanut brittle until today and it turned out perfect! I have only one thing to add - patience! I didn't think 240 degrees would ever come! But worth every minute spent. Merry Christmas everyone!

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