19 Reviews

Oh, this was very yummy. It turned out beautifully. I've not made candy before - only had a candy thermometer because we needed one for my son's science project. I was surprised at how long it took to get up to temperature. Also, I'm glad I planned ahead and had the pans pre-buttered and the baking soda and butter pre-measured.

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Marsha Mazz May 10, 2008

I have been making this exact same peanut brittle for several years now, and I cook it to 295. It turns out wonderful! It's the best peanut brittle I've ever found, and it gets rave reviews from everyone. Thanks foor posting this, Barb... now I will never lose the recipe! :)

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Terri F. January 02, 2008

Awesome! I made this exactly according to the recipe, and I've never made candy before. I came out great!! Some of the best peanut brittle I've ever had! I'm making it again this holiday season.

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phanie42 November 19, 2011

This is almost identical to a recipe I've had for years, except that hard crack is 300F to 310F NOT 295F (except of course at high altitudes). Also, a great tip for making any nut brittle is to use a Silpat, Exopat or other such silicone baking sheet. You don't have to worry about extra butter, the brittle is not greasy and clean up is a breeze.

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MarielC December 19, 2004

I made this and it was very good but I changed a couple of things. I added 2 teaspoon because after I started to make it I looked at other recipes and they all had 2 tsp for this amount of sugar corn syrup mix and it is important for texture. I also did not make is a skillet. The mix is very hot and needs stirred often so I went for a deeper pan. Thank you for sharing.

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Dixie from Kansas January 24, 2014

I have been making this recipe for the past 2 years and forgot to rate it - fabulous!!! Can't recommend this enough (such a great Christmas gift). I love making this with all different nuts (macadamias are my favourite) Thanks for posting.

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cookingpompom November 16, 2013

Just made this and I'm impressed! I've never made candy before, but just bought a candy thermometer today so that I could try my hand at brittle. A customer of mine makes a to die for cashew brittle, and then my nana sent me some amazing See's brittle, and after buying a huge tub of cashews at BJ's I decided I'd try making my own. I had to make for only 1/2 pound batch because I only had enough sugar on hand for that much. I wasn't sure at what temperature to cook it at, I used a huge nonstick pasta pan until I realized it was way too big for my batch so I downsized to a small nonstick saucepan. Worked much better. Anyways, I set my stove to around medium heat and got super impatient. After a really long while when I finally reached soft ball temp, I turned the heat up a bit to reach 300 degrees faster. Adding the soda was fun to watch AND the smell when you add the butter is divine! I think next time I will add extra butter and extra baking soda to make it super airy. I'll also try to really slow heat it next time, maybe that will give it deeper flavor and a bit more softness like See's brittle but I couldn't help myself, I was in a rush to try some :) I laid out a sheet of aluminum foil on a relatively flat cookie sheet. I just spread it out on there, though I did spray a little bit of nonstick all purpose cook/bake spray just incase. Can't wait to try it again!

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swpthegrp March 22, 2011

Very good and easy. Since raw peanuts are almost impossible to find i used roasted salted peanuts and left out the 1/4 tsp of salt. Instead of adding them right to the cooking syrup i spread them out on piece of buttered parchment paper and just poured the syrup over the top of the nuts and spread it out with a buttered spatula. I added a 1/2 tsp of cinnamon at the same time as the baking soda. It turned out perfectly. I also made a batch with slivered almonds and am going to try pecans later. Thanks for the recipe!

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miniblonde487 December 21, 2010

Came out GREAT!! Perfect! Everyone loved it!

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JoleneC December 26, 2009

Very good! Thanks for posting

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RedHeadToToe December 22, 2009
Peanut Brittle