Peanut Brittle

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This is my all-time fave recipe for brittle over 10 years!!!
It does take a bit of elbow grease because it gets SUPER thick, don't fret--it's sooo worth it.
I cover a large work surface with parchment, then pour the mixture onto the surface. I place a sheet of parchment on top of the hot brittle and use a rolling pin to achieve desired thickness.

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Excellent recipe. When I chose it, I didn't realize you needed to be "He-Man" or in my case "She-Man" to fix it. It took about a half an hour for it to reach the correct color. The recipe said it would be thick, and it was like tar! My daughter had to help me towards the end. If you make it, just be prepared to stand at the stove for a long time stirring. It came out beautifully. My husband loves peanut brittle and said this was really good. Very crunchy, but not toffeeish in the least. perfect for us!

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It's very tasty, but it's more of a peanut toffee rather than a brittle. As far as the temp goes, it needs to be cooked to 300ºF (hard crack to turn out correct. You must adjust your temp depending on your altitude. For instance, my actual hard crack temp is 290ºF. It's essentially 2ºF per 1000 feet of altitude.

To make it more of a brittle, I'd add some baking soda at the end as other's have suggested.

Good luck!

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Well, unfortunately we used wax paper to roll the mixture out (we've always used it wherever we see a recipe call for parchment. The paper seems to have fused with the candy.

Still tastes good!

I'd recommend just poring it on a buttered baking sheet and do the best you can with the spoon or spatula to flatten it.

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This did not turn out. I thought there were too many peanuts and way too much butter. I followed the recipe exactly....Not sure what happened.

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Super easy and super tasty. I agree with one of the other reviewers, you'll know when it is time to pour onto a baking sheet, be careful, it could burn super easily.

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Temperature is more important than color. 305 is best and seems to take forever to reach, and you have to be careful not to let it burn. The higher temp makes it more 'brittle'. When you are cooking it by color, it's too easy to settle for a lighter color and cut your cooking time short. Temp is precise and color is a matter of judgment.

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Someone help this poor woman. My personal views are that perhaps it had to do with the climate she lives in; you know, the atmosphere; humid, hot, rainy, etc.

Also, maybe it the altitude where she lives. I know that altitude can have an adverse affect on some recipes; bread, etc.

I myself think that this recipe is great. My first time of using it.

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OK, so my bf loves peanut brittle. he decided to make one 2 days ago but it turned out a chewy peanut brittle (if that makes sense. hahaha.. its just not brittle at all. so i told him maybe he didnt follow the recipe. so today i decided to make one for him. since i always use foodnetwork to look for good recipes and decided to surf for peanut brittle. i followed all the steps (i think and the recipe. so its been 10 mins now and its cooled off my peanut brittle is still chewy.. wat did i do wrong??? im so confused!! i wanted to suprise my bf when he gets home from work... ugh.. i feel stupid now since i told him maybe he didnt follow the recipe and i didnt believe him. turns out mine ended up like he's too eventho i followed the recipe.. help me!! :-(

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I am not a candy maker but this seemed easy enough to try. I could not stop eating it! I will never buy a canister of this stuff again now that I know how simple it is to make it. I did add a little baking soda to fluff it up a bit and it broke up really easily. I didn't even need to roll it out, I just poured it onto a parchment lined baking sheet. I am definitely going to try experimenting with different nuts as I go along, but the peanuts were delicious.