Mom's Best Peanut Brittle

Great Brittle. A few tips: Be sure to have butter and baking soda measured out beforehand and waiting, (and butter softened) stir them in well to mix, but dont stir it to death. when it is foamy and pale, stir a few times more, and then stop. I doubled the recipe (a single recipie for a single household, double it to share with anyone) and used a half-sheet size (read: about 17"x13" with a lip on it about an inch tall. I covered the pan with extra-wide aluminum foil and buttered the foil, and the sides of the foil. As soon as you are done stirring the stuff in, pour it onto the foil, and spread it out. I did this by picking the pan up and kind a shaking it around. If you try to spread it around like frosting, you'll end up breaking all those beautiful little bubbles that make it crunchy but light. Have fun!

This is the recipe my family has used for 30 years and always gets rave reviews. Certainly a candy thermometer would be helpful but we've never used one. I was taught to cook the syrup until the stir spoon held about two feet above the pot has a long thin thread going down to the pot - then stir in the peanuts and cook until the peanuts are tan. Mix in the rest in one quick motion and spread on WARM cookie sheets to help it spread. Yummm.

LOVED IT! I took some of the advice from other reviewers and waited to add the peanuts at 250 deg.(Not one scortched peanut!), cooked it to 305 deg. and added 1 tsp vanilla. It was so easy! I also couldn't wait to try it so I popped it in the frezzer for about 20 min. until it cooled off.

This peanut brittle is delicious! It is fairly simple to make, even for a novice candy maker. I did change a few things as per other peoples suggestions. I added 1/2 cup of white sugar and 1/2 cup of brown sugar (which gave it a nice colour and taste) and I had dry roasted peanuts so I waited until my thermometer read 250 to add them. I added 1 tsp of vanilla when I added the butter and baking soda. Everyone was right, you do have to wait a while for it to get up to 250 but once it hits that it goes really fast. And you have to work fast at spreading it on the pan. I had my pan in the oven before hand as well to help. And to make it go even faster I put the pan outside in the cold air and it cooled in no time! I will definitly be making this again!

I just finished tasting my first batch and wow it is awesome! My husband is a brittle expert and told me this beats all he has ever tasted! I even loved it, I am not usually big on brittle but this I like. I did add the teaspoon of vanilla and added 1 3/4 cups of peanuts with skin on. Heated pan too which helped, also made sure I hade last ingredients premeasured out for quick throw in when reaching right temp, I went to 310 degrees, I also used pure white corn syrup but close to the end I added 2 tbls of dark syrup and gave it the perfect colour!Kudos to the sudmitter of this awesome easy recipe.

This is a good recipe, but it is not specific enough. Making peanut brittle can be tricky and the recipe leaves out some important information. Peanuts are listed as an ingredient, but the type of peanuts to use, whether raw or roasted is not specified. Since the recipe indicates that the peanuts should be added once the sugar is dissolved, it assumes raw peanuts will be used. However, if roasted peanuts are used at this point, they will burn since they’ve already been cooked. Other peanut brittle recipes recommend using raw Spanish peanuts. I used roasted unsalted peanuts and added them with the butter and baking soda. Since the nuts were already cooked, they just needed to be mixed in with the sugar mixture. Also, some reviews indicate that the sugar mixture doesn’t need to be stirred constantly, but in my experience it pretty much does. I once made this and didn’t stir continually and the sugar mixture burned. The third and best time I made this, I lightly stirred very frequently, almost constantly. I’ve also used different combinations of sugar types (all white vs. half white/half brown) and I prefer the color of the brittle when I use half brown/half white. Spreading the brittle works best on a pan that’s been kept warm in the oven.

Ok I just made this brittle after reading through many many helpful reviews. I wanted to add everything I learned in one place - The peanuts in the recipe can be cooked or raw. If they are raw follow the recipe instructions. If they are cooked add them right before you finish. I mean right before you hit 300. I added them at 280 on my first batch and all of my peanuts burned. Use a wooden or metal spoon so your spoon won't melt in your brittle. Heat your cookie sheet up to 200 degrees and put something under one side to tilt it up. This will help spread the brittle. Put parchment paper on your cookie sheet so the brittle won't stick and won't be all oily from a non stick spray. Have a buttered spatula or spoon ready to spread the brittle out. And last but not least have everything measured out in advance. Hope this helps everyone :)

I have made several batches of this now after spending over an hour reading all the reviews and comments. Mine turned out fantastic and I followed the recipe exactly (and I've never made brittle before in my life!). Don't be intimidated; you can do it! I didn't add or change anything (I think adding more peanuts would have been way too many). I used raw peanuts with no skin. Here are the tips I got from the other reviews that worked well. First, definitely use a candy thermometer. Try borrowing one if you don't want to buy one. Second, heat the tray!!! This made it so much easier (mine was 170 F). Third, I stirred almost constantly and never had any burning problems. It took roughly 20 minutes to get to 300 degrees. Fourth, have everything pre-measured and make sure your butter isn't cold or hard. If it was I found it took too long to melt and by the time it did the mixture was already getting too firm. Fifth, when pouring the mixture onto the cookie sheet, pour in a circle or back and fourth over the tray; don't just dump it in one pile. I tried using forks and spoons to spread it and neither worked well. I found shaking the tray back and forth spread it the best, but this probably wouldn't work unless your tray is WARM. That's it. Hope this helps. This was a wonderful recipe and easier than it might sound!

I followed directions exactly and the peanut brittle never hardened.

So good, should be illegal. Let's make it easy: All ingredients carefully measured in individual containers. Use 1 1/4 cups of peanuts. Heat oven to 200 degrees, using a large cookie sheet with parchment paper=no excess oil. Patience/MEDIUM heat only/always! Water needs time to evaporate. Use a wooden spoon. Add peanuts at 250 degrees. Container with butter and yes, include 1 teaspoon vanilla...place them close to the boiling pan so it is soft and ready to rumble to the right time. You need to know: the level boiling is low: the thermometer is barely registering the proper temperature. Relax. It takes about 18+ minutes to get there...the peanuts need to brown a bit, as does the sugar/corn syrup. Let it come to you...look for the carmel color. Add butter/vanilla mixture, stir until incorporated, (relax, you are almost there)...add baking soda. Stir until mixed. Don't worry it. Take off heat. Take cookie sheet out of oven. Quickly, but you are in charge, empty the pan onto the parchment paper in a waving motion. Put the pan on an unheated part of the stove. Using the wooden spoon, just flatten the brittle like you know what you are doing. Sprinkle salt on top. YOU ARE DIALED! Take a moment and reflect: "Wow, this is so beautiful and I made it!" Let it cool...you will burn the roof of your mouth if you try it now. Boiling water=easy/queezy cleanup. My first try was a disaster=too high a heat. I call it the "Hindenberg". Now I play music. Such great gifts!

It's wonderful seeing this recipe. This is the same recipe that I've used for almost 40 years. I've always judged the doneness by the way it looks and feels. The syrup will get very thick and when it turns a dark amber color it is done. I have won various awards for this recipe and have shared it with many, many friends. Have very hot water ready to soak the pan and utinsels. Soaking in hot water for 15 to 30 mins will make clean up easy.

Perfect! Definitely use a candy thermometer and add peanuts around 280 degrees so they don't burn. (The color was still a pretty golden tan.) I added 1tsp vanilla at the end, used lightly salted peanuts, and left out the salt. I also placed parchment paper on my granite counter and then poured the mixture right on top with much success. Sets up very quickly! My 4 kids loved it! I'll be making this for years to come! Don't pass up this recipe! UPDATE: I made about 10 yummy batches for Christmas gifts. I learned to completely stir in all the butter at the end or the brittle won't have a pretty sheen. Also, DO NOT DOUBLE the recipe. The result is burnt peanuts. You can wait until 300 degrees to add the peanuts too. I found this made it easier to stir the mixture up until this point. My average for the recipe to reach 300 degrees was about 10-11 min.

I just made a batch of this for the first time and wow, it's good! I've never made peanut brittle before and so I read all of the reviews first. There are some good suggestions there. I had dry roasted nuts, so I took a reviewer's advice and put the nuts in at the 250 degree mark. That worked well, but be sure to keep stirring hard after you add them or the nuts will scorch. I also kept a jelly roll pan lined with Reynolds release foil in a 200 degree oven until ready to pour the brittle in. Be sure to pour it all over the pan, don't just dump it all in the middle. I used a warmed offset spatula to spread it a bit. It looked pretty thick on the pan but the soda (which makes it bubble up) keeps it light and tender as long as you don't play with it too much once you pour it. Don't fear the brittle! Now I'm off to make another batch for my neighbor! 12-21-09 update - Still making this, still love it!

This is the best recipe for peanut brittle. I would give it 10 stars. The clean up is so much easier if you have a pan of boiling water available. I also added a 1t of vanilla. I made this over 10 times over the Christmas holiday. Everyone loved it. I used fresh raw peanuts that i found at my local nut store. Thanks for a great recipe. revised Dec 2007....my family said this is the best peanut brittle they have ever tasted. I can't make enough for them. December 2010 still making this recipe. I found another good hint is to have soft butter. It melts faster. Just finished making 5 batches of it. It takes me about 18 minutes to get to 300 degrees.

Do not alter this recipe, except to add more nuts if you're utterly crazy about them. My only qualm with peanut brittle involves pulling the brittle at the end because it cools so quickly, but other reviewers addressed this topic by suggesting that you put the pan in the oven before pouring the mixture onto it. Therefore, parchment paper (which can go in the oven) trumps wax paper and foil (which must be buttered and leaves a greasy side on your cooled brittle) for this recipe.

Love it! I've never made candy before. I was ready to just guess at the right temperature. So glad I bought a candy thermometer cause it took a lot longer than I thought to reach 300 degrees. But I followed the recipe (actually doubled it). Came out great!

I followed the advice of other reviews: Wait until 250 degrees and then add in your peanuts! Cook until 305 degrees, remove from heat, stir in your butter, ADD 1 tsp. Vanilla *it's bland without vanilla!* Stir in the baking soda just until combined, don't over stir! Those air bubbles make the brittle light & airy. Also: warm up your greased cookie sheet in the oven, makes it easy to tilt the pan to spread the hot brittle mix evenly. I didn't even use forks to spread, just the spoon to get it out of the pot and tilting the heated pan. I also always DOUBLE the entire recipe, it fits great in my heavy duty lipped cookie sheet (inside pan measures 12 x 17" w/ 1" lip.) If you are doubling the recipe use a larger deep pan when you are making the brittle on top the stove. Doubling the entire recipe makes perfect brittle about 1/3" thick when cooled & set.

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. 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. Other recipe says to cover for 3 min. but I don't see that matters. 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.

ok, I have made this 3 times, twice with peanuts and once with cashews. the first time I followed the recipe exactly and ended up with a burned-peanut flavor. yuck. so the second time I added the peanuts before the baking soda, and added a tsp of vanilla. spot on peanut brittle. amazing. so today I made it with cashews, bashed it up into 1" pieces, and coated in chocolate for a baby shower favor. wow. so good. now back to the kitchen I go to make 4 more batches! p.s. don't make this when humidity is above 55% or it won't set.

Fantastic recipe!! I found instead of greasing up your cookie sheet, cover it with parchment paper, pour your finished peanut mixture on top, and cover that with another layer of parchment paper. At this point take a rolling pin (or whatever you can use) and spread it out. Once cooled, brittle comes off easily! Thanks for the recipe!

Just made 4 batches while my toddler took a nap - wonderful!!! And I'm not really a peanut brittle fan. Anyway, I definately recommend adding 1 teaspoon of vanilla, and an additional 1/2 cup of peanuts, otherwise you'll have relatively large patches of candy without any peanuts.

This stuff is a 10 all the way. I recently tasted see's brittle(i know where have i been)and it was the best brittle i had ever had. So i tried this, but i looked at the back of the see's package and they used milk, so i sub'd the water with milk, OMG!!!! soooo yummy, i followed everything else exactly, ok i didnt i added the nuts until 250 degrees and i added 1 teaspoon of vanilla. Next batch i will add more nuts and ill add more butter cuz i know what taste i am going for. Anywho this is great thanks again. Going in the christmas baskets this year.

Made this yesterday and it was so easy and so good. Thought my hand was gonna fall off from stirring until it hit 300*F. But it was so neat....i couldnt smell anything from the pot until about 3-5 degrees from 300*. Then BAM the wonderful smell of brittle hits you. Two to three seconds later it hits 300* and is perfect. Easy to follow.

Very good basic recipe! I only have a couple of suggestions. It's a little light in color and flavor. If you like the darker, more caramely tasting peanut brittle, cook it a little longer than 300 degrees. You might want to add a little more salt depending on the saltiness of your nuts. Also, I thought it needed more peanuts. I'm making a second batch now and will add 1 1/2 cups of peanuts to this one. Great recipe though. Thanks Amanda!

I took advice from others, and used 1/2 brown sugar,and 1/2 white. I added a tsp of vanilla, and I waited to put the peanuts in until my thermometer read 250 so they would'nt burn. This was so yummy! It was my first time ever making peanut brittle, and it was easy to make. It is time consuming though, but worth it!!

Couldn't stop eating this. Enough said.

this is a super recipe which turned out perfect using a few reviewer's suggestions. i used all light brown sugar which resulted in a beautiful brown color, hence avoiding the light color comments of others. it was fairly brown which i liked, but if a slightly golden brown color is desired, i would think you could use 25% white sugar. i also doubled the recipe which was no problem and used 50% more nuts which i substituted medium pecan pieces for peanuts and added the in at 250 degrees which resulted in no burning of nuts. i added the suggested addition of vanilla (one teaspoon for doubled recipe) with butter and baking soda mixed and used a candy thermometer to 300 degrees. what i can suggest myself is when buttering the pans, use the absolute minimum as possible, as the brittle bottoms when cooled are greasy and i had to set them on paper towels to dry it off. i am wondering if if the hot mix is too hot to use parchment paper, but the paper toweling part was easy so i may not try it for fear of sticking. i would say that 50% more nuts is the maximum increase in nuts, as the candy nut ratio was perfect for me, but any more would make it difficult to stir and not enough candy part. i did heat up pans in the oven at 300degress and because of the increased nuts, i needed to spread with forks, and fast to avoid popping the foamy bubbles that makes the brittle fluff and easy to eat. the boiling water for cleanup makes cleanup totally effortless. this recipe is definitly a k

I have always been too afraid to make this being told it was so difficult, but after my grandmother passed away and several years went by without her special once a year treat, I decided to try to carry on her tradition. I had my pan greased, butter at room temp. and baking soda ready. I used Spanish peanuts instead and added them at 280 degrees like someone suggested. Had hot soapy water ready, stirred pretty much constantly, had difficulty reading my candy therm. cause candy was shallow in pan. (Note: double batch) It took a lot longer then I thought to reach that high and someone was right about keeping a close eye on it after 250 degrees because it does jump. I was sweat'n bullets toward the end, there was no color forever and I wasn't sure what it should look like. Thank you to the person who explained what the soda does and that not to stir too much or pop the bubbles after pouring because that's what gives it it's perfect light, crunch. I reached 300 degrees so not to be chewy, and at honey color, took off the stove, thru in the butter and soda, stirred as fast as I could to incorporate and poured onto cookie sheet. The fork thing did not work and it hardens to quickly to mess around, just lean side to side and shake a little. WOW! I had over 50 people try this and all couldn't believe the crisp, perfect texture. It was so light (even those with dentures could and did enjoy this) the flavor was great and my family said it was the best they'd ever had. Thank you!

My husband and I made this last night and we both agreed this was the BEST peanut brittle. So crispy and buttery---YUM! PS: I did add a teaspoon of Vanilla to this recipe. It's just something my mom always did. 5 stars!

This was my first time making brittle and this recipe was super easy. I didn't have a candy thermometer so had to guess at the temperature. It took about 25 minutes for the brittle to turn dark gold and pass the water test. Tasted great but will add more peanuts next time and also try an almond version.

Easy to follow, and simple to make. Make sure you let the temperature get to 300 - it took longer than I thought (10-15 min. or so). Also, shaking the cookie sheet afterword side to side helps spread the candy without deflating it.

I've tried quite a few brittle recipes and this is our favorite. In terms of the ingredients, I wouldn't make a single change. After reading most of the posted comments I would offer the following prep advice: watch your thermometer closely after 250 degrees because it goes quick, make sure your thermometer isn't resting on the bottom of the pan to get an accurate read, and don't worry about the fork method -- just keep your greased baking sheet warm and you can tilt the pan causing the mixture to spread to the desired thickness.

This is the greatest. I took some to Bingo and now everyone is asking when I'm bring more. They even want to buy it if I'll make it. I added just a touch of vanilla and it makes it soooo good! Thank you Amanda for sharing this with us.

Best peanut brittle I've ever had. We followed the instructions to a T, and it turned out wonderfully. We did wait and add the peanuts at 250 degrees, but other than that, followed the recipe exactly. It was my first time making peanut brittle, and I'm just ecstatic at how great it turned out!

This was my first time making candy that required a thermometer, so I was nervous about making this. I was always told it was hard to get a recipe right when a thermometer was involved. Well, this was the EASIEST recipe and the results were out of this world! I made it for gift baskets for Christmas and literally everyone asked for more! I followed the advice of previous testers and used 1/2 cup of white sugar and 1/2 cup brown sugar. I upped the peanuts to 1 1/2 cups (although I might throw in an extra 1/2 cup on this next batch to make it 2 cups), and I added 1 tsp of vanilla. I used roasted peanuts, so I didn't add them to the sugar mixture until it reached 250 degrees and then continued cooking until the mixture reached 305 degrees. Perfect!!! Thanks for this recipe! I'm ready to try some new candy recipes now!

This is the recipe I used to make my first batch of peanut brittle and I took the suggestion of warming the pan beforehand which helped it spread easier. It spread nice and thin, which I find more enjoyable to eat, and probably the best brittle I have had!

This was superb! HOWEVER, duly note: USE THE WOODEN SPOON!! My first batch was looking perfect as I stirred it around with a high-temp rubber spatula--until the end, when I added the baking soda and butter and kept stirring, I realized my red spatula had melted into the brittle and at the last second...it was ruined! Not to be outdone, I immediately started a second batch, added a little brown sugar, a little vanilla (at the end) and used a wooden spoon the entire time and VOILA! PERFECTION!

Very good recipe, turned out great the first time though not enough nuts for me, I used 2 cups of salted mixed nuts, I heated to 310 then put in the butter,baking soda and then added the nuts after that since they don't need to be cooked. You have to stir real fast and get it out of the pan and spread because it hardens faster, But it turned out great. I clean my pan by boiling water in it as soon as i'm done, It makes cleaning up easy.

I just made this, adding 1 tsp of vanilla and it is indeed wonderful. I agree with one of the reviewers, next time I will cook to 305 as it is slightly chewy. Thanks for the recipe! (Consider yourself warned, cleanup is challenging) ;0)

I've found that adding more baking soda makes the brittle lighter and not so chewy. Try using about 1-1/8 to 1-1/4 teaspoons of soda. Also, to help prevent the peanuts from burning, instead of cooking them in the syrup the whole time, put them in a baking dish and warm them in a 350-degree oven for about 10 minutes. Cook the sugar, corn syrup, salt and water until it reaches 275 degrees, then add the warm peanuts. Stir constantly so the nuts don't burn, and continue cooking until the candy thermometer reaches 300 degrees. My husband loves this so much he can consume a batch in a day or two all by himself!

Perfection..... I'm a really good cook and my husband is a peanut brittle critic and SERIOUSLY this is the best brittle he's ever had. He had a group of men over last night for a poker party and I made this thinking it would be a yummy finger dessert, well they all said that it was the best they have ever eaten. Even better than See's Candy. I do suggest, like the others, to have everything measured out and follow the directions exactly. I generally never follow directions, but I thought I would on the first try. It was PERFECTION!!!! No need to improve it. I will be making this as holiday gifts for our friends and family :) It's simple, inexpensive and FABULOUS!!

I made this yesterday and it is great ! I have never made penut brittle before,but wanted to try something different. I took someone elses advice and added the peanuts when it reached 280 degrees and left out the salt as I used salted nuts.I also used 1 1/2 cups of nuts. I used non-stick aluminum foil to line the pan, and very lightly buttered it.Also warmed the pan in the oven before pouring the brittle. I found it to be easy to get the brittle to spread over the pan without having to stretch it or anything. Very good recipe and I will be making this again ! This batch is going to be sent to a niece that loves peanut brittle. I think I will experiment with different nuts next time.

Easy recipe - just follow exactly and you'll have a nice batch of brittle. I used raw peanuts and it was tasty.

I just finish making this and have to say it is the very best. I did what the other reviews did and added 1 tsp. vanilla, had all the last minute ingredients readys to go at the end. I also cooked it over medium high heat and did not rush it. The clean up was a breeze with a pot of boiling water as another reviewer suggested. I can't wait to use this with cashews. Thank you for a wonderful recipe.

Yum! Super easy. I agree that you need to have your butter and baking soda ready to go, and I heated the pan in the oven for a bit to make it easier to spread out. Great brittle recipe!

I have never made any kind of candy before and I'm very impressed at how easy this was to make and how good the taste is. I did use cocktail peanuts instead of raw because I couldn't find raw anywhere in my little town and just left out the salt in the recipe. It came out fine but it does have a slight taste of almost burnt peanuts though, which I think is because they were not raw to begin with which is my fault not the recipes. I also cooked it to 305 which was the Hard Crack stage on my candy thermometer and did this only because some reviews had stated that theirs came out chewy and not hard and crunchy. It came out the perfect consistancy after it cooled and broke up into beautiful chunks! My husband told be that he will never buy it at the store again because mine was better. Thank you so much Amanda for posting this recipe. It's a new Holiday Tradition!

I didn't have peanuts, so I usedcashew pieces. It is UNBELIEVABLE!! I'm giving it for Christmas this year because so many people have asked for the recipe. A winner!

I made this last year for holiday gifts. The first batch was a bit so so until I perfected the process. I made peanut brittle, almond brittle, cashew brittle using this recipe and all were a big success. Definitely a keeper.

This was my first time making peanut brittle. It turned out great! My husband wanted another batch to take to work. I'd say he liked it too.

I doubled the recipe and it turned out great. This is the first time I have ever made Peanut Brittle and boy was it good! My husband brought it to work and his co-worker couldn't get enough. A++++ Everyone must try this recipe.

this is an excellent recipe. I've made it 4 times and each time it comes out great. the first batch i made my family thought it needed more peanuts. the next time i used 2 cups and they were right. i also took the advice of one of the reviewers and used a ziz-zag motion to spread on cookie sheet. since i used 2 cups of peanuts and a ziz-zag motion i did not have to spread the brittle. i used dry roasted peanuts. the brittle was on the dark side but it was still excellent. since i never made candy before i was amazed on how long it took to reach 300 degrees. this is a keeper. thanks

Fabulous! The first time I made it, I didn't use a candy thermometor and the consistency was all wrong. Later, when using one, it came out wonderful! I sent some to my Dad for his birthday. Thanks for a great recipe!

This recipe is awesome! I cooked it to 297 degrees (the hard crack stage on my digital thermometer only goes up to 295 degrees so I didn't want to exceed this by too much). I agree with other posts that pulling the candy with forks is more trouble than it's worth. It's much easier to shake the pan a little, then let the candy settle on it's own. This recipe is a keeper!

I looked at many recipes for peanut brittle and this one appeared to be pretty straight forward. I used all organic ingredients. I had great results. It probably took me longer to get the hardened candy cleaned off the pan and thermometer then actually cooking the brittle. I used an organic light corn syrup that had pure vanilla in it and it tasted great. I stole a tip from a Betty Crocker recipe that suggested warming the cookie pan to 200 degrees to keep the product soft while spreading. I did have one problem in that I couldn't seem to get the peanuts spread to the outer edges once I poured the mixture into the pan. No loss, these areas were like tasty toffee. I also saw a tip elsewhere about concern that adding the peanuts too fast could reduce the temperature so you should add 1/2 wait a minute and add the second half. I didn't do this but I noticed my temperature stalled and possibly dropped below 212 degrees after adding the peanuts and then shot up quickly which caught me off guard. I noticed that during that quick rise of temperature the mixture showed signs of getting darker so I caught it just in time and removed it from the heat. Time and attention to that thermometer reads is critical and the idea here in the reviews of a digital thermometer is probably good as it would be easier to follow the increase in temperature. But that's not vital and I am happy with the results. Photo included before I cracked the brittle.

I made this for Christmas last year and it was a BIG hit! I added unsalted roasted peanuts when the temp reached around 280. I poured the candy onto a greased cookie sheet and spread it out using the spoon I was stirring with. A great addition to this, is adding your favorite chocolate (mine is milk chocolate). Sprinkle the chips over the brittle just after spreading onto the cookie sheet, wait a few minutes, then spread it out. You do have to let it sit out longer, before breaking into pieces. Thanks for an awesome recipe!!

Great recipe! This was soo easy. We made this with cashews for Christmas gifts. Thanks

ABSOLUTELY WONDERFUL!! I didn't follow the recipe's instructions to add in the nuts (I used walnuts and pecans) at the beginning. Instead, I toasted the nuts, put them on the baking sheet (which was lined with parchment paper) and poured the syrup on top of them. The result was picture perfect: crunchy, brittle, and had a trace of caramel flavor. Will make those again and again!

I made two batches of this brittle this afternoon. I put peanuts in the first one and broken cashews in the second one. Ordinary nuts from the Bulk Barn - salted. I used too many peanuts (maybe 2 cups) so cut down to 1 cup for the cashews - not enough nuts. Probably 1-1/2 cups of nuts would be best. I lined the cookie sheet with aluminium foil and buttered it. If you leave it until completely cold, the foil will peel off. Otherwise, you need to pick off some bits of foil that stick. All in all, two very good but different results. I like the taste of the cashew brittle best I think. Incidentally, used my candy thermometer and boiled to Hard stage - about 250 to 260 degrees F. I'll make this again next Christmas! Certainly is economical!

I don't know what went wrong with this recipe, but it did not come out. I have to admit this was my first attempt at a hard candy, but something went wrong. Can anyone tell me if the temp, makes a big difference? I geussed because I don't have candy thermometer! Thanks!

I made five batches of this in the last few days. They all turned out just great. I do have a suggestion. If you love coconut like I do, try adding some coconut extract instead of vanilla. I use two teaspoons. Also, add about 1/2 to 3/4 cup of coconut with the peanuts. I increased the ingredients by 1/2 on everything else. I thought it might be too thick, if I didn't. I also spread one cup of real milk choclate chips on top after it set for a minute or so. Let them sit on top for a few minutes. Take a spoon as spread them out all over the brittle. This is the best Peanut Brittle that I have ever tasted. I used roasted peanuts and I put them in around 280 degrees like others suggested. I also put the coconut in right after that. I think two teaspoons of the baking soda works best. Thanks for all the helpfu hints.

I had never made any candy before this recipe. I chose to take a chance though and double it. It still turned out great. One half I used the fork pulling method and one I just shook the pan a little bit. The one I used the fork on was flatter and darker in color. The one I shook was thicker and a foamier color. This was very easy to make and not as intimidating as I thought. My only tip, don't spill your premeasured baking soda as you reach to add it. Oh yeah, and get your pan and utensils soaking in hot water right away. It made clean up a breeze.

Awesome and easy! Need I say more?! :) I burnt a few peanuts, so next time will add them later and make sure to stir more. I also changed it up and used 1/2 brown sugar and 1/2 regular and added 1 t. vanilla. Thank you!

AWESOME! The plate of peanut brittle disappeared before the Oreo and Layer Peppermint Barks. Even my Grandmother is asking for the recipe!!! Only change: used 1 1/4c salted (blistered) peanuts and did not add any additional salt.

Pretty darn good....and yes I would agree, bringing the sugar mixture up to 300 degrees is essential! I opted to lightly use PAM Cooking Spray on my cookie sheet and that seemed to work perfectly - the brittle pieces lifted instantly. I also added a dash of vanilla extract and used cashews instead of peanuts. This recipe is a keeper!

YUM YUM YUM!!!! This was so good! USE A THERMOMETER and all will be good! I used roasted and salted peanuts and added them in at 250F to prevent them from burning. Next time I will try it without the baking soda...to me it was a little TOO light and crispy texture, rather than being crunchy.

I Love Peanut Brittle, but I never did have a recipe to make it. Thank you so much for the wonderful recipe. You need patiences to make great candy. If people are in a hurry and they want to make great candy, the only thing I can say is don't do the homemade candy. You would be better off buying your candy. No one can hurry Great homemade candy. It was a hit here at my house. I really love the recipe and I really did enjoy making it. Awesome THANK YOU THANK YOU SOOOOOOOOOOO MUCH!!!!

I am a first time candy maker and found this recipe easy to make. I did invest in a good candy thermometer and had all of the ingredients ready to go. The peanut brittle was PERFECT-it looked and tasted great. My husband and I were both very impressed. This is going into my recipe box!

Wonderful recipe!! I will use this for a long time to come, I used the dry roasted peanuts, and accidentally forgot the salt, and it still turned out wonderful!! Took this with me for our Thanksgiving gathering and it was gone before no time!! I did not use the fork puling method, I tried it in one corner and it started to deflate so I just tilted the pan back and forth til it spread out!! Thank you for the great recipe!!

OMG so good, it's light and easy to bite! I sent this out with our Christmas cards and already received several outstanding complements. My family is requesting more =) This was my first time making brittle. Following several reviewers suggestions and some of my own I'll sum up the helpful tips to improve the recipe which I used. I boiled a separate pot of water to clean with after cooking. Got all ingredients measured out ahead of time. I doubled the recipe (worked fine for me) and added 1 tsp. vanilla with the baking soda and butter. I used roasted peanuts so i added them in after 250 degrees. I warmed the pan ahead of time in the oven, and didn't use forks to manipulate the soft brittle, i just tired to pour over pan evenly using a circle motion (where possible). This was to keep the bubbles from popping which make it light and easy to chew. I sprinkled chocolate chips over it (about 1/2 - 1 bag =) while still warm. Then stuck it in the freezer to cool. It was a little greasy and after making this twice, I'll consider trying a parchment paper lined pan to pour onto. Also, it did seem a little sticky after drying, it would be great to know how to prevent that. Perhaps the chocolate made it greasier? All in all very easy to make, and better than anything from the store. I can't wait to make more!

I made this for the first time and it turned out great! I added vanilla per other reviews and did this the old fashioned way (without a thermometer) and it was awesome! I will use this recipe everytime! THNX!

Wonferul! I had several people test the first batch before I make it for gifts and all my test batch was gone the night I made it! Tip: Don't use an airbake sheet. It holds too much heat and you can't stretch it properly. I didn't try the vanilla like the other reviewers but I think I will try it in the next batch tonight! I can't see how this could POSSIBLY get any better tho....and I don't even like brittle normally!!!

OMG this is good stuff. I had some trouble with the fork thing, in the end I kind of smushed it around with the buttered back of a wooden spoon. You have to work really fast as it hardens almost instantly (you can put the cookie sheet back on the still-warm burner to loosen it up if necessary). I made it exactly per the recipe and it was wonderful. My S.O. thinks it's even better than store bought. Scores high in taste and ease. I've already made 3 batches.

My first batch was too light colored. From reading other recipes, I put the butter in with the peanuts and let it brown and added 1/2 tsp of vanilla after removing from the heat

This was amazingly simple and easy, and makes the BEST brittle. I read a bunch of the reviews and followed several tips (all consolidated here, so you have all the info in one place!) -Heat your buttered cookie sheet. It helps the mixture spread out, especially if you pour it in a circle or a zigzag, and not all in one place -add 1 tsp of vanilla to your butter/baking powder mixture (yes, I put them together. I melted the butter too.) -use a candy thermometer, and be sure that the sugar mix goes over 300 for a few minutes before adding the butter/baking powder/vanilla -add the peanuts after the thermometer reaches 250. It keeps them from burning. I finished mine with a sprinkle of flaked sea salt on top, as I used unsalted peanuts that were nice and dry. Those little bursts of salt really pull it all together!

Excellent recipe. Always use a candy thermometer when making candy. It's a good idea to wait until the thermometer reaches 250F before adding the peanuts to prevent them from burning.

Just excellent! I wondered living here in the very humid Pensacola if this recipe would work, and it DID!! I may have had the heat up a bit too high as a few of the peanuts charred, but the taste was not hurt and I stirred them well from about 250 to a 300 degrees. Next time I will stir them more frequently so they won't burn. I spread them by using a silicone spatula and it worked just right. Thank you for this easy yet delicious homemade candy recipe!

This turned out really good!(despite my lack of thermometer.) I highly recommend it, even for the not so experienced candy makers. (Warming the tray in the oven prior to dumping the mix on it helps to spread it around before it hardens)

When you are pinched for time, try the "microwave peanut brittle" on this site....it is so easy, particularly when you are pressed for time. No standing over a hot pot...just in front of the microwave!!!

I've made 5 batches, and each one is perfect! Candy thermometers are essential to success, and I've found that raw peanuts make the best brittle. I highly recommend this buttery-tasting brittle!

This is really really good! I used two cups of raw peanuts and it was perfect; I think any less would have been a mistake. You have to be patient, because as others have said, it takes a while to get to 300 on the candy thermometer. It's well worth the wait, though. I added just a little bit of vanilla in with the butter - maybe 1/2 teaspoon. And you really needn't bother with the forks, just tilt the pan to get it spread out like you want (but work fast!) Everyone loves this brittle and it is simple to make. Thanks for the recipe!

Very delicious! Make sure to have all of your ingredients ready so that your peanuts don't burn. Also to prevent the burnt peanut taste, make sure to stir the peanuts continuously and very well.

Great brittle. I made a few changes. I used 1.5 cups pumpkin seeds instead of peanuts. Just needed a change from the usual roasted seeds after pumpkin carving! I made it with dark corn syrup instead of light as that was what I already had. Also, I did mine in the microwave for about 9 minutes and not on the stove.

I am only rating it a four because when I think of homemade peanut brittle I think light and crispy. The first time I made this it was really thin and had a chewy layer. The second time I held it at 300 for a couple of minutes and before I put it in the pan I sprinkled the bottom with a little extra baking soda. It was perfect. Just note if you are going to sprinkle the bottom make sure the pan that you are dumping it into has tall sides, it will foam up a little more!!

VERY easy! Super yummy! Even for someone who has never made peanut vrittle before. This is a keeper!

This was easy to make and tastes yummy. I just used the cold water test & it turned out great.

This was easy to make and tasted great!

This is one of the best/easiest brittle recipes I've tried. I only changed it by adding 1/4 to 1/2 Tsp of Cayanne pepper because I like some kick. I used 1/4 for the batches I gave out to family and 1/2 for my own. They all loved it.

Very good. And very easy. Makes a nice addition to the Christmas candy plate/gifts. Thanks!

My first time ever making peanut brittle and this was so easy. I took all the advice; lined pan with foil, kept the pan warm in a 275 oven, had a pot of boiling water ready to put the thermometer and spoon right into for easier clean up, had the butter & baking soda ready, used 1 3/4 cups salted peanuts and put them in at 250, omitted the other salt and added 1 tsp vanilla. It was so easy and is so delicious! I will keep this recipe for years to come.

I love this recipe and have made 5 batches in the last couple of weeks. I do add 1 tsp vanilla when adding the baking soda and butter as well as warm up the pan in the oven so I just have to tilt it around to spread the candy instead of stretching with forks.

Very easy, results are consistently good. You need a candy thermometer, because testing the candy for readiness is tricky and best left for the experienced candy-makers. And heating the ingredients to 310 degrees as opposed to 300 degrees may leave it a little burnt tasting. Try modifying the types of nuts used for some very nice results.

I don't care much for peanut brittle but this is awesome!!! I couldn't stop eating it.

I'm sure this would be good but if it's your first time don't make this unless you have a candy thermometer. I learned the hard way. If It's your first time try Microwave Peanut Brittle it's just as good

My husband absolutely loves this candy! He has taken it to work and it disappeared, and he didn't realize he had any left and he took some today, and he just forwarded me a co-workers email asking for the recipe! It was amazingly easy, with a wonderful light and airy crunch. It has also held up well for a couple of weeks in an airtight sandwhich bag. I took some other poster's advice and kept the pan warm in the oven, and just spread the candy out with a knife instead of using the forks, so much easier!

This is a great recipe. Mom has used it for years. Now that she is getting on in years we are making memories by making this together. We use the raw peanut you have to shell, we measure, and while she cooks or while I cook the other gets the last few steps ready. We pour ours into 3 metal pie plates, making sure to get peanuts into all 3 plates. It cools faster, you can put 1 pattie into a gallon zip-loc bag, it will keep the brittle dry and crisp, and give 1, 2, 3,ect. as Christmas Gifts. This is a great way for her to remember her friends and not cost her much money. We also enjoy it so much together. We only make it on a bright sun shiny day. Never try this on a day when it is damp or raining. I hope every one tries this recipe.

This could not have been easier. I made my very first batch last night with peanuts and I got up and made another batch today with cashews and both are great. I kept my pan in a warm oven at 170 degrees and when it was time to pour into the pan, I slid the oven rack out and poured the candy in, so my pan would not cool to quickly before I had it spreaded from corner to corner. I did not have to use foil or wax paper at all, the cookie sheet I have is non-stick and I gave it a twist and it loosened from the pan. I covered with wax paper used a meat tenderizer to break.

HOLY MOLY is this good!! I have made it 3 times now. The last 2 batches I made with cashews instead of peanuts. It is delicious! I read on another site that you should not add your nuts until 260 degrees. I have done this all 3 times. I also add 1 tsp. of vanilla when I put in the butter and baking soda. I'm afraid this won't make it out of my house.

This really is very good. It wasn't as crispy as I'd like it to be, but I stuck in the freezer for a few hours (after allowing it to cool all night) and that did the trick.

Easy, easy & delicious!! I didn't have peanuts so I used 2 cups of pecans added in at 250. I also took the temperature a tad over 300 to be on the safe side. Followed suggestions & kept the cookie sheet warm. I also sprayed it with Pam-but do it VERY lightly on a non-stick sheet; it can make the bottom of the brittle greasy. I didn't use the forks-just tilted cookie sheet. Each batch gave me 3 medium cellophane gift bags 3/4 full. I saw on M. Stewart Show-for a "nicer" gift you could put this on one of the smaller cookie sheets, wrap with cellophane and attach a small hammer to crack it. Enjoy!!