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Mom's Best Peanut Brittle
July 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 are making this, but don't let that scare you off. Once you have done one or two batches, you definitely get a "feel" for the process. Here are a couple of notes that might help. First, USE A CANDY THERMOMETER. I can't imagine being successful without this. While stirring, the candy takes quite a little time to get to the desired temperature, and CONSTANT stirring is not necessary. But WATCH OUT...once it gets to around 250 degrees it RAPIDLY shoots up to the 300 degree temperature and you need to be right on top of it. I learned to let it stay at the 300 degree point for a bit to brown the candy and the peanuts. It gave it a GREAT flavor, but BE CAREFUL!!! Also, I added from one and a half to two cups of peanuts, and liked the consistency. This mlay well be an annual tradition!

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