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    You are in: Home / Recipes / Peanut Brittles Recipe
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    Peanut Brittles

    Average Rating:

    2 Total Reviews

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    • on July 02, 2005

      This recipe just didn't work for me at all. First, I never could get the sugar solution(?) to carmelize -- the water would boil out, and the sugar would recrystallize, but it would all still be white. I eventually called in the husband (who could cook circles around me) to troubleshoot. He started looking at other brittle recipes. We brought the solution up to soft crack (280F), added the butter (1/2 cup is way more than a pat, BTW) and the peanuts, brought it up to hard crack, and poured it onto the sheet. The sugar still hadn't carmelized, it actually recrystallized as it cooled, and we've ended up with crumbly (though admittedly tasty) candied peanuts. While the results will certainly be eaten, I can't say that I'd recommend the recipe.

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    • on August 09, 2003

      Great result! Perfect recipe for an easy, quick, smaller (8x8pan) batch. Much like "Tom's" peanut bars which I loved but are hard to find these days. I think that caramelizing the sugar before adding the peanuts and the butter makes this very good. I did add about 2 tbs. of light corn syrup and 1/2 tsp. salt; and used only 1/4 cup of butter. (At first, the sugar re-crystalized in the pan but I dissolved it again with a little water and corn syrup--it came out fine.)

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    Nutritional Facts for Peanut Brittles

    Serving Size: 1 (270 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1457.2
    Calories from Fat 921
    Total Fat 102.3 g
    Saturated Fat 36.9 g
    Cholesterol 122.0 mg
    Sodium 928.1 mg
    Total Carbohydrate 124.4 g
    Dietary Fiber 9.0 g
    Sugars 104.6 g
    Protein 27.3 g

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