Old-fashioned peanut brittle just like Grandma used to make--simple and good!!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
45 mins
total:
1 hr 15 mins
Servings:
20
Yield:
1 1/4 pounds
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray two cookie sheets with non-stick spray coating.

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  • In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water. Heat to boiling and add peanuts. Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan. Quickly mix in the salt and baking soda until well blended.

  • Pour the mixture onto the prepared cookie sheets. Allow mixture to spread on it's own. Cool completely, and break into pieces. Store in air-tight container or plastic bag.

Nutrition Facts

143 calories; protein 2.8g 6% DV; carbohydrates 23.1g 7% DV; fat 5.4g 8% DV; cholesterolmg; sodium 159.6mg 6% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2009
The recipe is fine BUT some very important steps have been missed which is why some of you have had troubles. Temperature is VERY important and is why some have not had the brittle harden for them. You need to use a candy thermometer and bring the mixture up to 300 degrees. Then REMOVE from heat and add 1 tbsp of butter and then the baking soda. The butter should help it not over react and bubble over but you do want the bubbles because this is what makes the brittle well brittle!;O) Also warm up the pan that you will put the brittle into this will also help it to spread. Hope this helps everyone because this is a good recipe! Read More
(148)

Most helpful critical review

Rating: 1 stars
12/11/2006
Once I added the baking soda and salt the mixture foamed up and almost out of the pan. Then after putting it in the pan it NEVER hardened! It was chewy and stuck together. I guess I must have done something wrong but I'm not sure what that was since I followed the directions. Read More
(102)
53 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
12/15/2009
The recipe is fine BUT some very important steps have been missed which is why some of you have had troubles. Temperature is VERY important and is why some have not had the brittle harden for them. You need to use a candy thermometer and bring the mixture up to 300 degrees. Then REMOVE from heat and add 1 tbsp of butter and then the baking soda. The butter should help it not over react and bubble over but you do want the bubbles because this is what makes the brittle well brittle!;O) Also warm up the pan that you will put the brittle into this will also help it to spread. Hope this helps everyone because this is a good recipe! Read More
(148)
Rating: 1 stars
12/10/2006
Once I added the baking soda and salt the mixture foamed up and almost out of the pan. Then after putting it in the pan it NEVER hardened! It was chewy and stuck together. I guess I must have done something wrong but I'm not sure what that was since I followed the directions. Read More
(102)
Rating: 5 stars
12/12/2004
This is exactly what I was expecting with Peanut Brittle.. Although it is extremely chewy once it warms up in your mouth. Anyone know if there is any check I can do that would make it less chewy but keep the same taste? This was very easy to make too! Loved it. Read More
(53)
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Rating: 1 stars
12/22/2006
I don't know what i did wrong but this recipe did not work for me twice. The directions are not clear as to how long it needs to cook. Does it need to boil the whole time? please be more specific. I'm not a novice but I felt like one. It is nothing but GOO. Read More
(40)
Rating: 5 stars
12/23/2003
This is great!! To anyone that is making this the first time...it really takes a long while to get the mix to the perfect boil! Take your time and they are no fail!! I added 1 teaspoon molasses only because that is what my gramdma always did! It is great!!! Read More
(37)
Rating: 3 stars
12/21/2004
The recipe failed to mention that the syrup and peanuts should be removed from heat before adding salt and baking soda. My brittle came out too airy and I think this would have helped. Also the brittle did not spread - at all. Did I cook it too long? Sorry but I think I am going to try another recipe to see if it turns out better. Read More
(31)
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Rating: 5 stars
11/07/2005
This is the best peanut brittle I've ever tasted!!! I had to make it a few times to perfect it but once you get the rhythm down it's amazing. If cooked too long it will burn the second the baking soda gets poured in so be careful. Read More
(20)
Rating: 4 stars
12/15/2007
This recipe is wonderful. The candy was thin cripsy and perfect. The only draw back was that it was only sweet. I always imagined brittle to be more on the salty sweet side. If your looking for that effect I suggest you use salted peanuts or add more salt. Other than that it really is a wonderful recipe. 4 stars for me Read More
(19)
Rating: 4 stars
12/21/2004
This was a good brittle recipe but I think I will go back to my one that is just sugar peanuts water and salt. I think that one has a nicer "texture". Read More
(16)