Mom's Peanut Brittle

Mom's Peanut Brittle

56

"Here's the recipe my Mom has make for fifty years or so ...at least longer than my oldest sibling can remember!"

Ingredients

{{adjustedServings}} servings 67 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Generously butter a 12x18 inch cookie sheet. Set aside.
  2. Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
  3. Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
  4. Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
  5. Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
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Reviews

56
  1. 62 Ratings

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A great peanut brittle recipe. However, the recipe needs one little correction. Boiling the sugar, water and corn syrup to the "hard ball" stage makes a sticky, chewy candy. Heating to 300F degr...

The trick is to let it get golden brown for that buttery, caramel flavour. We made several batches, tinkering with the proportions to get the taste and texture just right (for us!) Peanuts 1 1...

One of 2 very similar recipes on here. Combine the instructions together for best results. I used 1C of peanuts and would use more next time. When you add the peanuts the temperature will dro...