Mom's Best Peanut Brittle684 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 55 min
“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.” - by Amanda
Original recipe yields 1 pound
- 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.
Amount Per Serving (16 total)
- 143 cal
- 6 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (684)Rate This Recipe
"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 sheet w..." See morearm in the oven while the candy was cooking. When I poured the mixture onto the warm pan, it stayed soft long enough for me to then tilt the pan to spread the candy out."
"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 peanut bri..." See morettle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by "foaming up" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a "harder bite", reduce or omit the baking soda. If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning. If you use salted peanuts, omit the salt in the recipe. "
"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 p..." See moreale, 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!"
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