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Classic Peanut Brittle

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This classic peanut brittle is great for holiday gift-giving. Package in cellophane bags or decorative tins for a pretty presentation.

Source: Everyday Food, December 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Store brittle in an airtight container at room temperature, up to 3 weeks.

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Reviews

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How would you rate this recipe?
153
  • justmeandb
    17 DEC, 2014
    If you keep your sheet pans warm the brittle will spread easily and set up nicely...keep them in the oven at 200 degrees until ready to pour your mixture on them.
    Reply
  • ckstables
    20 DEC, 2012
    Didnt get golden color, but at 20 min went ahead with peanuts/butter/soda. Tastes really good, and set but not hard like regular brittle. I'd call it peanut clusters...tastes sooooo good like a PayDay bar.
    Reply
  • Saffron77
    20 DEC, 2012
    You need a candy thermometer to properly make brittle. The temperature of the mixture before adding soda, butter and peanuts needs to reach 295 degrees F. It took 30 minutes to get to that temperature on my stove, 20 minutes will only make it get to soft ball temperature.
    Reply
  • Sarah H
    14 DEC, 2012
    I tried this recipe twice and could not get it to set.
    Reply
  • Michelle Biron Hill
    5 NOV, 2012
    it cooled to fast, i couldn't get it to spread thin. But it did get hard.
    Reply
  • MS12514016
    6 OCT, 2011
    Tastes great but it didn't get hard
    Reply
  • froggie7
    2 FEB, 2011
    This is the best peanut brittle EVER! It will definately be a christmas must have for years to come.
    Reply

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