-
-
My review
Mom's Best Peanut Brittle
Amanda
"This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 143 calsOriginal recipe yields 16 servings (1 pound)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Grease a large cookie sheet. Set aside.
- In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
- Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 143 calories; 6 g fat; 22.3 g carbohydrates; 2.2 g protein; 4 mg cholesterol; 132 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 9041080 Ratings
-
-
-
-
-
Most helpful positive review
5/28/2004
Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts! I put in about 1 & 1/4 cups and stopped there. I didn't even attempt the fork idea. I kept my cookie s...
Most helpful critical review
12/22/2006
I followed directions exactly and the peanut brittle never hardened.
Most helpful
Most positive
Least positive
Newest
5/28/2004
Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts! I put in about 1 & 1/4 cups and stopped there. I didn't even attempt the fork idea. I kept my cookie s...
6/5/2005
This recipe turns out great. I've made it several times. I use a digital candy thermometer for accuracy. It must reach 300-degrees F. to be crunchy. Baking soda adds an "easier bite" to the pean...
11/11/2002
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...
12/3/2006
This is my first time making candy, and it was awesome!! I added the teaspoon of vanilla as suggested, and almost 2 cups of peanuts. The only thing I would do differently is less peanuts. My sis...
2/1/2003
Fabulous! This stuff tastes just wonderful, and was very easy to make with very little cleanup afterwards. Since I live in a country where corn syrup is not available, I had to substitute ligh...
7/31/2005
I'd give this ten stars if I could! I made many batches of this and gave out for Christmas gifts and received RAVE reviews. You definitely have to have the ingredients ready to go while you ar...
12/11/2006
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 t...
11/1/2006
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 al...