12 Reviews of Peanut Brittle

From: MarielC

On Dec 19, 2004

This is almost identical to a recipe I've had for years, except that hard crack is 300F to 310F NOT 295F (except of course at high altitudes). Also, a great tip for making any nut brittle is to use a Silpat, Exopat or other such silicone baking sheet. You don't have to worry about extra butter, the brittle is not greasy and clean up is a breeze.

From: Marsha Mazz

On May 10, 2008

Oh, this was very yummy. It turned out beautifully. I've not made candy before - only had a candy thermometer because we needed one for my son's science project. I was surprised at how long it took to get up to temperature. Also, I'm glad I planned ahead and had the pans pre-buttered and the baking soda and butter pre-measured.

From: Sassy Sandra

On Dec 24, 2005

This is excellent. Easy and a very high quality brittle. Thanks very much for the great recipe!

From: Joan Dunklin

On Nov 19, 2004

This is great. I used pie pans to pour it into. Get the through away kind. Butter them really good. If you spin them the peanut brittle spreads and the bubbles does not break. This makes for melt in your mouth candy.

From: Lisa in Oregon

On Dec 18, 2007

Wow.. This is the first time I have ever made Peanut Brittle and it was fantastic! Thank you for a great and easy recipe!

From: Terri F.

On Jan 2, 2008

I have been making this exact same peanut brittle for several years now, and I cook it to 295. It turns out wonderful! It's the best peanut brittle I've ever found, and it gets rave reviews from everyone. Thanks foor posting this, Barb... now I will never lose the recipe!

From: Chef Kate

On Jan 1, 2006

Delicious candy--gobbled up by those who received it in their Christmas baskets!

From: LizAnn

On Feb 18, 2004

Thank you for the recipe. I enjoyed this candy as well as my kids. I am however currently seeking a recipie reminiscent to Sees peanut brittle which is my favorite. This one didn't quite make it but it was crunchy and good!

From: Bluenoser

On May 26, 2007

Truly a classic recipe---Was very tasty.

From: Chef #1083935

On Dec 18, 2008

Barb, I found your peanut brittle recipe 3 years ago and have had allot of compliments on how good it is. My wife is a qualified French pastry chef and she even said it is tops. Thank you very much. I am doing three batches this year to give to the grandsons. That is the only way we can enjoy some for ourselves.