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December 8, 2015 178 Comments

Mom’s Best Peanut Brittle Recipe



 

Several pieces of peanut brittle stacked on one another on top of a piece of brown burlap material. Raw peanuts are scattered around the peanut brittle pieces.

Peanut Brittle made without a candy thermometer 

My Mom’s Best Peanut Brittle Recipe is my dad’s favorite Christmas Candy. My mom made it every year growing up, and even though I wasn’t a huge fan back then, I can sure appreciate it as an adult. Speaking of appreciation and favorite candy, Old Fashioned Cherry Mash Chocolates is my recipe for my mom’s favorite candy, a Cherry Mash.

I like the crisp crunch and the peanut flavor throughout my Mom’s Best Peanut Brittle Recipe. It’s tasty! After trying a few different recipes, I’ve concluded that my mom’s recipe really is THE BEST!

step-by-step video for perfect peanut brittle

 

HOW TO MAKE MOM’S BEST PEANUT BRITTLE

  • Grease a cookie sheet with butter. Set aside.
  • Combine butter, baking soda, and vanilla in a bowl. Set aside.
  • Combine sugar, Karo Syrup, and water in a large saucepan over medium heat. Stir constantly and bring to a boil until mixture spins a thread when drizzled from your spoon. See the step-by-step video for an example.
  • Add peanuts and continue stirring the boiling mixture until it turns light brown (approx. same color as a paper bag).
  • Add the bowl of butter, baking soda, and vanilla. Mix until butter is melted and mixture is foamy from the baking soda.
  • Pour out onto prepared cookie sheet and spread mixture out with two forks as thinly as you can (approx. 1/4″).
  • Cool completely.
  • Use a butter knife to break it into pieces. (See picture at bottom of post.)

Peanut brittle mixture spread out on a baking sheet.

More Christmas Recipes You’ll Love

  • Crazy Good Mint Fudge
  • White Chocolate Peppermint Pretzel Crisps
  • Golden Oreo Peanut Butter Truffles
  • Holiday Snowball Cookies
  • Better than Bakery Peanut Butter M&M Cookies
  • Old Fashioned Cherry Mash Chocolates

Mom’s Best Peanut Brittle Recipe is made from very basic ingredients, and you don’t have to have a candy thermometer to make it. Sure, you can use a thermometer. If you don’t have one, you don’t need to feel stressed about messing this up. Just follow the instructions and watch the step-by-step video, and it will turn out great.

Mom’s Best Peanut Brittle Recipe is relatively inexpensive to make and is a great gift for teachers or neighbors. Package it up in a cute bag with a ribbon or add a few pieces to a treat plate.

Frequently Asked Questions about Making Mom’s Best Peanut Brittle

Where can I buy raw peanuts?

At the local grocery store and online. I have found them in the baking section at my grocery store. Others have bought them from Trader Joe’s, from the produce department of their grocery store, a farmer’s market, and even from a peanut farm.

When using a candy thermometer, what temperature do you bring the boiling mixture to?

Hard crack stage, which is between 300-310 degrees. If you don’t have a candy thermometer, stir the boiling mixture until it spins a thread when drizzled from the spoon. It sounds crazy, but you’ll know what I’m talking about when it happens.  See the step-by-step video towards the beginning of the post for an example of what it looks like.

Can you use other types of nuts in this recipe?

I have only used raw peanuts, but I don’t know of any reason why other nuts would not work. A couple of readers used almonds, and it turned out good for them.Peanut brittle in a cookie sheet with broken pieces and a butter knife held above at an angle from the right.

CHEF’S TOOLS for Peanut Brittle:

  • Cookie Sheet
  • Raw Peanuts
  • Large Saucepan
  • Wooden Spoons
  • Candy Thermometer
  • Treat Bags

Pinterest picture with the text of the title separating the photo of peanut brittle and the ingredients list at the bottom.

More of Mom's Best Recipes

Slice meatloaf with a ketchup glaze on top in a loaf panClassic Meatloaf Recipe…just like mom used to make.sheet pan of parker house rolls, folded over like a pocket roll, they are nicely browned on top and in rowsMom’s Best Dinner RollsMoms-Sunday-Pot-RoastMom’s Sunday Pot Roast

4.8 from 38 reviews
Mom's Best Peanut Brittle Recipe
 
Print
Sweet, Crunchy Candy filled with peanuts. Satisfying treat that is sure to bring a smile during the Holidays.
Recipe type: Candy
Cuisine: Christmas
Ingredients
  • 2 cups sugar
  • 1 cup Karo Syrup (light)
  • 1 cup water
  • 2 cups raw peanuts
  • ¼ cup butter
  • 1½ tsp baking soda
  • 1 tsp vanilla
  • extra butter for greasing cookie sheet
Instructions
  1. Grease a cookie sheet with butter. Set aside.
  2. Combine butter, baking soda, and vanilla in a bowl. Set aside.
  3. Combine sugar, Karo Syrup, and water in a large saucepan over medium heat. Stir constantly and bring to a boil until mixture spins a thread when drizzled from your spoon. Sounds crazy, but you'll know what I am talking about when it happens. See the step-by-step video for an example.
  4. Add peanuts and continue stirring the boiling mixture until it turns brown, like in the pictures, (approx. same color as a paper bag).
  5. Add the bowl of butter, baking soda, and vanilla. Mix until butter is melted and mixture is foamy from the baking soda.
  6. Pour out onto prepared cookie sheet and spread mixture out with two forks as thinly as you can (approx. ¼").
  7. Cool completely.
  8. Use a butter knife to break it into pieces. (See picture below.)
3.5.3251

 

If you love Peanut Brittle, you'll love these...

Merry Widow Caramels.....not sure where the name comes from but they sure are DELICIOUS!Merry Widow CaramelsHomemade Toffee with Chocolate and AlmondsHomemade Toffee with Chocolate and Almondsblue plate with Christmas soda cracker crack candy on it. Chocolate squares with nuts sprinkled on topThe Best Christmas Soda Cracker Candy
 Pinterest picture of peanut brittle on a cutting board in a stack, it is sitting on a decorative piece of fabric. The text of the title is at the top.

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178 Comments

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178 Comments

  1. Mary hutson

    February 10, 2016 at 11:31 pm

    Where did you find raw peanuts, which are key to this recipe?

    reply to this comment
    • Maria

      February 16, 2016 at 8:17 pm

      I have always been able to find them in the baking section of my grocery store.

      reply to this comment
      • Carolyn Vaughan

        August 15, 2017 at 12:42 am

        I can’t go through 61 comments to see if beet or cane sugar is suggested.
        I found out years ago that cane sugar is by far better for candy than beet.
        My peanut brittle is crisp with cane sugar with beet sugar it is HARD. We thought I had lost my touch and I didn’t make it for several years when we couldn’t get cane sugar in this part of the country. Okay, I’m 76 and that was 40 years ago.

        reply to this comment
        • Maria

          August 15, 2017 at 3:29 pm

          Hi Carolyn, Yes, I use Cane Sugar too.

          reply to this comment
        • Frank Scheidt

          December 30, 2018 at 9:46 am

          Cane sugar and Beet sugar are IDENTICAL. They both are sucrose. The source (cane or beets) is of no importance whatsoever. Anyone finding a difference between the two is just IMAGINING a difference.

          reply to this comment
          • Jackie

            March 9, 2021 at 9:18 am

            I followed this recipe every step yet mine never turned into a hard brittle. I cut it into squares but it had the consistency of taffy not brittle. I made sure I stirred it until it spun a thread off of the spoon. Any idea what went wrong?

          • Maria

            January 17, 2022 at 9:40 am

            It sounds like it needed to cook a little longer. I am sorry it didn’t work for you. Did you cook it until it became the color of a brown paper bag?

      • June McCauley

        December 24, 2018 at 3:29 pm

        Can I make this recipe without any kind of nuts? My daughter loves it without nuts.

        reply to this comment
        • Maria

          March 1, 2019 at 1:39 pm

          I’ve never tried it but I don’t see why not. The cooking time and things will be a little different. I would suggest cooking it to almost the hard ball crack stage, pouring in the butter, vanilla and baking soda, stirring that well and then quickly pouring out onto a cookie sheet.

          reply to this comment
        • B

          May 12, 2020 at 4:03 pm

          What heat should I cook at? Or does it matter? I’m nervous to burn the sugar becayse I don’t have a sugar thermometer.

          Thank you,
          B

          reply to this comment
          • Maria

            May 12, 2020 at 4:31 pm

            Medium to medium high. You want to make sure it keeps a low rolling boil.

      • Melissa

        September 21, 2019 at 10:05 am

        Cane and Beet sugar are almost identical chemically, but they can have different effects in taste and texture.

        reply to this comment
      • Tami

        April 8, 2021 at 5:09 pm

        Something went wrong with mine, it ended up being almost foamy when I poured it in the pan and now 4 hours later in fridge, it’s gummy, not hard at all. Can the kind of peanuts I used affect that? I used honey roasted (it was all I had 😫)

        reply to this comment
        • Maria

          April 9, 2021 at 4:07 am

          Hi Tami, I am sorry to hear it didn’t turn out. Yes, it could be affected by the peanuts, those have extra sugar on them so it can change the chemical make-up. But another thing that can cause it not to set up is if it doesn’t reach the threading stage and the other ingredients are added prematurely.

          reply to this comment
        • nancyb

          December 8, 2022 at 1:38 pm

          i’ve made this recipe quite a few times and it always turns out great! this year we have a higher humidity than normal about 55%, will this affect the outcome in any way?

          reply to this comment
          • Maria

            January 4, 2023 at 5:33 am

            Hi Nancy, I am sorry for the late reply, you have likely already made the peanut brittle. The Humidity can definitely play a factor. How did it turn out this year?

      • Brandon

        July 15, 2021 at 12:26 am

        Mine went from just becoming the perfect sticky consistency to hardening to a crumbly sugar like substance then hardening to a rock in the pan before I could even add the peanuts in. What happened? lol

        reply to this comment
        • Maria

          January 5, 2022 at 8:49 am

          I’m sorry to hear that Brandon. Do you have an induction stove? I recently found out that cooking candy on an induction stove can be very tricky. Were you being careful not to get the mixture up on the sides of your pan? If pieces of the sugar cook faster then others it can cause the entire thing to turn to sugar.

          reply to this comment
    • Linda

      July 22, 2016 at 11:05 am

      I have used roasted peanuts in this recipe. You just put them in at the end because they don’t have to cook.

      reply to this comment
    • Samantha

      February 17, 2017 at 6:57 pm

      I just buy the ‘planters’ cocktail peanuts that come in the jar. They work great!

      reply to this comment
    • Janie Dukes

      July 22, 2017 at 12:00 am

      Walmart or HEB thats where i found mine try produce dept. Or ask a n employee

      reply to this comment
      • Evelyn

        December 9, 2019 at 12:41 pm

        This recipe sounds great especially because of the vanilla which of the recipes do not have. I have a candy thermometer so I still would like to know what degrees on the candy thermometer does it have to reach before removing it from the stove.
        Thanks! Evelyn

        reply to this comment
        • Maria

          May 6, 2020 at 2:27 pm

          I’m sorry Evelyn, I don’t use a candy thermometer. I use the thread test with the boiling syrup!

          reply to this comment
    • Marvin

      December 3, 2017 at 9:56 am

      Walmart has them

      reply to this comment
    • Barbara Powers

      December 19, 2017 at 6:44 pm

      My local grocer (Meijer) has THREE sections for nuts! The raw nuts are located on the edge of the Produce section. They also carry nuts in the salty snack and baking isles! I’ve also found the RAW peanuts near the produce section at two other small grocery stores near me, in Grand Rapids, Michigan.

      reply to this comment
    • Lisa

      May 3, 2018 at 5:18 pm

      Trader Joe’s has raw nuts.

      reply to this comment
    • Norma Robbins

      March 23, 2019 at 4:04 pm

      Hi. go to a Farmer’s Market, or Sprouts Market to find raw peanuts.

      reply to this comment
    • Tim Hughes

      November 7, 2019 at 9:59 am

      I find mine in the produce department at my grocery store. Sometimes I will buy in bulk from an Oklahoma peanut farm.

      reply to this comment
    • Christy Cridlebaugh

      August 6, 2021 at 12:43 pm

      My dad had the best ever! His secret was to have his buttered pans HOT in the oven! The candy spreads MUCH easier, and stays hot long enough to make it thin! Have fun! ~
      Christy (dad’s favorite daughter!🥰😁)

      reply to this comment
      • Maria

        August 17, 2021 at 4:34 am

        That is fascinating Christy, I will have to try the hot pan trick! Thank you so much for sharing!

        reply to this comment
  2. Lisa

    July 29, 2016 at 9:51 am

    What temperature on a candy thermometer?

    reply to this comment
    • Maria

      August 1, 2016 at 3:45 pm

      Hard crack

      reply to this comment
    • Mia

      August 10, 2016 at 10:19 am

      Hard crack is about 300 degrees on a candy thermometer.

      reply to this comment
    • Jenny

      December 10, 2017 at 10:18 pm

      300 is what I cook mine to

      reply to this comment
  3. jaclyn

    September 11, 2016 at 1:04 pm

    Thank for posting this! So simple and complete without all the extra bs thrown in!

    reply to this comment
    • Maria

      September 11, 2016 at 6:31 pm

      Your Welcome!:)

      reply to this comment
    • Wanda

      November 8, 2016 at 8:32 am

      My husband and I love this .now we are able to enjoy it home make..thank you..!

      reply to this comment
      • Maria

        November 8, 2016 at 10:55 pm

        Yay! That makes me so happy!

        reply to this comment
        • Tonya

          July 17, 2017 at 11:06 pm

          Can you use walnuts or pecans or almonds or all of the above?

          reply to this comment
          • Maria

            August 10, 2017 at 11:04 pm

            I have only tried it with the raw peanuts, but I can’t see any reason why other nuts wouldn’t work.

          • Andrea

            December 3, 2017 at 2:12 am

            Almonds are great, I use a easy microwave recipe but either way they good.

          • Alicea

            December 23, 2017 at 6:11 pm

            I used almonds and it taste wonderful!

  4. Gloria Nelson

    September 23, 2016 at 11:39 am

    Thank you for posting this, I usually buy peanut brittle when I want some, but I am going to make from now on.

    reply to this comment
    • Maria

      September 23, 2016 at 1:34 pm

      You are so welcome! You will love it!

      reply to this comment
  5. Cyndy Ross

    October 1, 2016 at 2:02 pm

    Thanks for my most fav Christmas candy in the world . I also have my first which is chocolate covered peanuts . I got it from Pinterest as well . Thank’s you guys @Pinterest. You”ll life savers ??

    reply to this comment
    • Maria

      October 1, 2016 at 3:03 pm

      You’re welcome!

      reply to this comment
    • Donna

      October 9, 2021 at 12:46 am

      I know this is a really old comment, but could you say what the chocolate covered peanut recipe was called and who posted it? I’d love to try it too!!

      reply to this comment
      • Donna

        October 9, 2021 at 12:52 am

        Cyndy Ross::Can you post the chocolate covered peanut recipe or say what it was called and who posted it? I’d like to try it too!!

        reply to this comment
    • Donna

      October 9, 2021 at 12:49 am

      Cyndy Ross::Can you post the chocolate covered peanut recipe or say what it was called and who posted it? I’d like to try it too!!

      reply to this comment
  6. Pam

    October 31, 2016 at 1:10 pm

    Lol..I’ve tried the microwave sort up recipe once. Didnt turn out well for me. I will give this a go. see if the old fashioned ways works better.

    reply to this comment
    • Maria

      November 2, 2016 at 9:51 am

      You will definitely have success with this recipe Pam. 😉

      reply to this comment
  7. Sherie

    November 6, 2016 at 6:08 pm

    This is the same recipe I have used for years. Great gift for shipping too. Nothing to melt or arrive like a bag of crumbs. Family and friends ask for it every year.

    reply to this comment
    • GINA

      November 16, 2017 at 10:38 pm

      I always ask for brittle without the nuts. I finally found it at a craft fair, Roundtop, Texas. I was in heaven!

      reply to this comment
      • Maria

        November 18, 2017 at 8:23 pm

        Awesome!

        reply to this comment
    • Vanessa

      February 21, 2020 at 12:27 pm

      Does the butter need to be melted?

      reply to this comment
      • Maria

        February 22, 2020 at 3:39 pm

        Hi Vanessa,

        No, it is best to just be at room temperature.

        reply to this comment
  8. Jean Williams

    November 7, 2016 at 4:19 pm

    I have used this recipe for years. I did find out it is easier to remove the brittle from the pans if you also spry it with a light coating of Pam and butter it also. I find raw peanuts at our local Farm & Fleet store.

    reply to this comment
    • Maria

      November 8, 2016 at 10:58 pm

      Thanks for the tip!

      reply to this comment
    • Thresia

      November 24, 2020 at 11:20 pm

      I made this tonight and it turned out so good! I just love it. I have been making peanut brittle for 40 years and this recipe is one of the best ones. Glad you have on here for people to try.

      reply to this comment
      • Maria

        November 26, 2020 at 2:37 pm

        I love hearing that! Thank you Thresia!

        reply to this comment
  9. susan

    November 9, 2016 at 8:09 pm

    is the butter room temp or melted?

    reply to this comment
    • Maria

      November 9, 2016 at 10:58 pm

      Room Temp.

      reply to this comment
  10. Sharon

    November 17, 2016 at 5:51 pm

    Be sure it’s sunny out so your peanut won’t become sticky. My mom also does not spread out after pouring on your surface and your brittle will be light and airy.

    reply to this comment
  11. Meghan Willis

    December 4, 2016 at 9:22 pm

    Do you think the recipe would work with vegan butter, like Earth Balance? Would like to make it for a vegan family member. Thanks!

    reply to this comment
    • Maria

      December 5, 2016 at 12:35 am

      I think it will. It’s definitely worth trying. Let me know. 🙂

      reply to this comment
  12. Stacy

    December 4, 2016 at 10:30 pm

    How long does it take for the string to happen?

    reply to this comment
    • Maria

      December 5, 2016 at 12:34 am

      Hi Stacey, I’m sorry I can’t remember…it’s been about a year since I made this. It seems like it was between 5 and 10 minutes. I will most likely be making it again, closer to Christmas and will try to remember to notice and put it the directions.

      reply to this comment
      • Kate

        December 23, 2016 at 2:08 pm

        mine is not doing the thread thing?….what is happening? just liquid

        reply to this comment
        • Maria

          March 7, 2017 at 1:43 pm

          I need to make a video to show people what it looks like when you spin a thread. It is very hard to explain. As you take a small spoonful and lift it up and spin it, the drizzle that comes down will turn to stiff little thread like looking drizzles. Does that make sense. I wish I could have you come over and make it with me.

          reply to this comment
        • Candi

          December 17, 2017 at 3:47 pm

          Its because this recipe calls for way too much watwr. I ruined all my ingredients following this recipe. I looked up 2 other recipes and they called for 1/4 cup water. I made it like that and it was perfect. I was so disappointed in trying this recipe first.

          reply to this comment
          • Billie webster

            July 30, 2018 at 4:46 pm

            I follow the recipe to the t and it came out perfect, you got to cook it for a long long time before it reaches 300 because of it has more water in this recipe. Don’t give up too quickly. I use a candy theometer

    • Kayla

      December 28, 2016 at 9:26 pm

      I just cooked mine on medium, and it took a good 20 solid minutes (or more) cooking it on the stove top. It took longer than expected to create the “string effect” but after that it took no time at all for the mixture (with the peanuts included) to turn to a light brown/paper bag color. It was super easy and it turned out delish! I hope this helps.

      reply to this comment
  13. R j

    December 5, 2016 at 12:11 pm

    Great Stuff, learning to make candy for my relatives. Thank you kindy.

    reply to this comment
    • Maria

      December 5, 2016 at 8:34 pm

      Awesome! You’re welcome!

      reply to this comment
  14. Adriann

    December 12, 2016 at 8:28 pm

    Do you think this would work fine with cashews instead?

    reply to this comment
    • Maria

      March 7, 2017 at 1:55 pm

      hmm, that is a good question, I have no idea if it will matter what type of nut you use. I can’t see why it should matter.

      reply to this comment
      • Debbie

        July 26, 2017 at 3:40 am

        I always make mine with microwave recipie which is faster and easier, but I’ve made it using every kind of nut…it all comes out great.

        reply to this comment
  15. connie

    December 17, 2016 at 11:55 am

    How long does it take to set up?

    reply to this comment
    • Maria

      December 17, 2016 at 2:21 pm

      Just until it is cooled. Depending on the temp of your house probably 2-3 hours.

      reply to this comment
  16. Jim

    December 18, 2016 at 3:15 pm

    I have tried this recipe twice and both times it came out like Carmel. It won’t set up. I even boiled the sugar and Karo longer the second time. Don’t know what I’m doing wrong. Has a great flavor though

    reply to this comment
    • Maria

      March 7, 2017 at 1:50 pm

      I think the step that is causing many people to have “to soft” results is the getting it to the “spinning thread” stage. I need to make a video to show people what it looks like when you spin a thread. It is very hard to explain. As you take a small spoonful and lift it up and spin it, the drizzle that comes down will turn to stiff little thread like looking drizzles. The drizzling thread basically turns to sugar in the air as you spin your spoon, making it a brittle thread. Does that make sense. I wish I could have you come over and make it with me.

      reply to this comment
  17. Rick Cuddy

    December 19, 2016 at 12:28 am

    I wish your directions were better. Step3 says to stir till it starts “threading when you drizzle and I’ll know wha you mean.???” Well it never threaded and I burnt the batch and threw it n the garbage. What a waste of time and ingredients and money! I’ll never use one f your recipes again.

    reply to this comment
    • Maria

      March 7, 2017 at 1:47 pm

      I am so sorry to hear this Rick. I need to make a video to show people what it looks like when you spin a thread. It is very hard to explain. As you take a small spoonful and lift it up and spin it, the drizzle that comes down will turn to stiff little thread like looking drizzles. Does that make sense. I wish I could have you come over and make it with me.

      reply to this comment
      • Carolyn

        December 7, 2017 at 3:06 pm

        Maria,
        You are so sweet. The time you take to answer questions and reply to others. Even when they are not very nice like Rick.
        I have found over the years that recipes are all different and the people using them. I’m a good cook as are many if my friends. We share recipes all the time and I’m still surprised when they don’t turn out the same…lol
        You are a class act. Thank you for your time and fir sharing your recipes, tips and techniques.
        God Bless & Merry Christmas
        Carolyn E.

        reply to this comment
        • Maria

          December 13, 2017 at 10:29 pm

          Thank you Carolyn! You are so sweet! I love sharing recipes. It makes me so happy and I always hope that my instructions will be clear and helpful, but your right, everyone is different and there are no guarantees. 🙂

          I really appreciate your sweet comment! I hope you have a very Merry Christmas!

          reply to this comment
    • Taylor Wilkins

      December 14, 2017 at 2:34 pm

      Maybe read the recipe before you make it? Just a thought.

      reply to this comment
  18. billie

    December 21, 2016 at 10:33 am

    does this recipe work on cloudy humid days?

    reply to this comment
    • Maria

      March 7, 2017 at 1:45 pm

      I haven’t ever tried it on a cloudy day because I am worried it won’t, but I don’t have proof that it doesn’t…I’ve never wanted to press my luck.

      reply to this comment
      • Melissa

        December 22, 2018 at 1:00 pm

        I made this exact recipe last year on a rainy day my( first time ever making peanut brittle) and it turned out perfect 🙂

        reply to this comment
        • Maria

          March 1, 2019 at 1:44 pm

          Love hearing this Melissa!

          reply to this comment
  19. Chloe

    December 21, 2016 at 10:25 pm

    How long will the brittle last for

    reply to this comment
    • Maria

      March 7, 2017 at 1:45 pm

      Weeks or even months in an air tight container

      reply to this comment
  20. Kate

    December 22, 2016 at 12:15 pm

    I made this and it didn’t harden. It’s the consistency of Carmel. Any ideas about what I did wrong? Thanks

    reply to this comment
    • Maria

      March 7, 2017 at 1:45 pm

      It sounds like you didn’t cook it long enough. I need to make a video to show people what it looks like when you spin a thread. It is very hard to explain. As you take a small spoonful and lift it up and spin it, the drizzle that comes down will turn to stiff little thread like looking drizzles. Does that make sense. I wish I could have you come over and make it with me.

      reply to this comment
      • Cynthia Tetreault

        December 23, 2023 at 4:08 pm

        I have always cooked mine until it gets to spider web thread consistency. It has always set up properly when “The threads fly around like spider webs”.

        reply to this comment
  21. Tessa

    December 24, 2016 at 9:22 am

    I’m not sure what I did wrong but mine is still gooey after 8 hours. Would baking it for a bit help?

    reply to this comment
    • Maria

      March 7, 2017 at 1:42 pm

      Unfortunately baking won’t help, It sounds like it just didn’t get cooked long enough.

      reply to this comment
  22. PaulaB

    December 24, 2016 at 9:00 pm

    I had to laugh when I saw “serves 2” – that’s about right! LOL! Terrific recipe thank you!

    reply to this comment
    • Maria

      January 2, 2017 at 12:27 pm

      Lol, that must have been an accident “serves 2” Haha. I will have to go fix that. Glad you like the recipe. 🙂

      reply to this comment
  23. Amnah

    January 4, 2017 at 5:34 pm

    What’s karo syrup….any other substitute

    reply to this comment
    • Maria

      January 9, 2017 at 3:17 pm

      It is basically corn syurp. I don’t know of any substitutes.

      reply to this comment
  24. Alina

    January 5, 2017 at 6:35 pm

    Fabulous, it is not necessarily important to use a candy thermometer because you can feel the changes in the sugar when stirring. Mine came out great. For first time candy makers please use a thermometer and read up on the different stages of cooking sugar

    reply to this comment
  25. Shanta

    February 11, 2017 at 8:51 pm

    What causes the candy to come out sticky ?

    reply to this comment
    • Maria

      February 15, 2017 at 2:46 pm

      Either not cooking it long enough or a really humid day could do it too.

      reply to this comment
  26. Joe

    February 18, 2017 at 1:08 pm

    Mine came out like taffy and never hardened. It was a very rainy day and it was lighter in color than I wanted so perhaps I didn’t cook it long enough?

    reply to this comment
    • Maria

      March 7, 2017 at 1:40 pm

      Bummer, that makes me sad. Was it a humid day? It probably was just that they weren’t cooked long enough. I need to make a video for this recipe to show people what it looks like when it is at the “thread spinning stage.” I think that would help with any confusion.

      reply to this comment
  27. Jan Bowman

    September 6, 2017 at 4:19 pm

    I used to buy the Raw Valencia peanuts, because when you put them in it was what gave you the wonderful color of the brittle also, but haven’t been able to find those in a while.

    reply to this comment
    • Maria

      September 6, 2017 at 10:22 pm

      It seems to be harder and harder to find raw peanuts in the grocery store these days. 🙁

      reply to this comment
  28. Cecelia

    September 18, 2017 at 12:42 am

    When you say “lift the spoon and spin it”, do you mean lift it and hold it over the pan and make a stirring motion in the air? The spinning part confused me.

    reply to this comment
    • Maria

      September 18, 2017 at 7:30 pm

      Yes, that is exactly what I mean. I am hoping to make a video of this soon to help clarify what spinning means.

      reply to this comment
  29. Amanda S.

    October 27, 2017 at 12:16 am

    This was my first time making peanut brittle and it was PERFECT! I saw a ton of negative comments but I decided to try anyway and boy was it worth it! I see everyone saying they don’t know what spinning a thread means and I didn’t either when I started but I found out. Be patient – it did take mine about 30 minutes to get to this stage. I stirred lifted my spoon (continue stirring while lifting) and if it’s ready, you will see thin thread like strands. If you don’t see it, keep cooking, it will happen.

    reply to this comment
    • Maria

      October 27, 2017 at 12:18 pm

      Thank you Amanda! I REALLY appreciate your positive feedback. This really is a great and simple recipe, it just takes seeing the thread once to know what you are looking for. 🙂

      reply to this comment
  30. Charlotte

    November 12, 2017 at 7:06 pm

    I was having trouble finding peanut brittle in stores around here. So, I decided to make my own. I saw ur recipe and it was very easy to follow. I’m definitely keeping this recipe. Thank you for posting it.

    reply to this comment
    • Maria

      November 13, 2017 at 1:31 pm

      Great! So glad you like the recipe Charlotte!

      reply to this comment
  31. Denise greening

    November 19, 2017 at 9:14 pm

    Hi,
    I have tried this recipe and it came out beautifully.. thanks…
    Just loooking up som recipes now to make in preparation for the holidays and find another brittle recipe that only Calle for sugar, a small amount of water and peanuts. Can this work.
    Thanks,
    Denise

    reply to this comment
    • Maria

      November 20, 2017 at 2:32 pm

      Hmm, it could, but will have a much harder bite and will probably be sticky on your teeth while chewing.

      reply to this comment
  32. Nicole

    November 29, 2017 at 5:04 pm

    My dad just gave me a batch of brittle that he said wasn’t any good because there was no salt.
    If I were to add salt on top as it hardens would that mess with the brittle?

    reply to this comment
    • Maria

      December 2, 2017 at 11:56 am

      It won’t mess with the brittle, but unless you get it on right after the brittle is poured on to the cookie sheet, it may not stick to the brittle.

      reply to this comment
  33. Shani

    December 2, 2017 at 3:51 pm

    I had wonderful success with this recipe when I had failed dismally with others. Even on a cold and rainy day – I’m from Seattle and we just don’t have non-rainy days this time of year lol!
    Thank you SO MUCH for posting a recipe that tells what the sugar is supposed to look like for beginner candymakers like me!

    reply to this comment
    • Maria

      December 4, 2017 at 4:15 pm

      I am so glad to hear that Shani! Glad it worked even in rainy weather! Thank you so much for coming back and leaving a comment! Happy Holidays!

      reply to this comment
  34. Stacey

    December 9, 2017 at 4:18 am

    My mother-in-law gave me this exact recipe over 20 years ago. The recipe I have says to keep cooking until it spins a 12” thread. I don’t spin the spoon in the air, I just let the liquid drip off the spoon until I see the thread. When it’s ready, the thread kind of looks like a thin spider web dangling from the spoon. I make it every year a Christmas.

    reply to this comment
    • Maria

      December 13, 2017 at 10:26 pm

      Hi Stacey, Thank you for your comment. I just made this again today, it is sooo good. And you are right, as long as the thread is handing down and still attached to the spoon, you don’t need to spin it. Basically you don’t want the mixture to be dripping.

      reply to this comment
  35. AG

    December 14, 2017 at 9:13 am

    Mine definitely didn’t turn out, and I realize I didn’t cook it long enough. I will try it again, but I wish you would make a video or even take some pictures of the ‘spinning a thread’ like you keep saying you will. (Especially since you said you just made it) For newbies like me, it would be great if you put up top that it should reach 300, that really gave me a sense of how long to cook it too.

    reply to this comment
    • Maria

      December 15, 2017 at 4:10 pm

      Hi AG, I just made it so I could video it. My Assistant is editing it as we speak and it should be up with in the week. As for now, if you make it again, cook it until the syrup no longer drips, but makes a constant thread hanging from the spoon, that can be spun and not fall off. Then add the peanuts and keep cooking until it goes form clear to a light brown color, sort of like a honey color. Take off the heat and quickly Add the butter, baking soda, and vanilla. Pour it onto a buttered cookie sheet and use forks to spread it. Let cool and it should be perfect.

      reply to this comment
      • Sherie

        December 17, 2017 at 12:42 am

        Peanut brittle has become a required item for Christmas. My grand kids start asking about it Sept. Hint/tips:Try not to make it on a rainy day or with high humidity. It will become sticky and if you break it up and put it in a container you’ll come back to a big brick of brittle. I use a silicone mat when spreading my brittle. Make sure its completely cool and store in an air tight container.

        reply to this comment
  36. Shannon

    December 16, 2017 at 12:02 am

    Ok so I followed the recipe but my peanut brittle is not serring up…help please

    reply to this comment
    • Maria

      December 17, 2017 at 12:18 am

      Bummer Shannon, if it’s not setting up it usually means it needed to cook a little longer. There isn’t much you can do besides try another batch. 🙁

      reply to this comment
  37. Rhonda

    December 16, 2017 at 2:46 am

    I’m going to make this tomorrow, but as soon as I finish spreading the mixture on to the cookie sheets, I’m going to lightly sprinkle cayenne pepper on top. Tried this from a candy store that’s no longer in business, tasted great! The cayenne pepper & sugar just balance each other out a bit, plus it’s something different.

    reply to this comment
    • Maria

      December 17, 2017 at 12:17 am

      hmmm, that sounds interesting! I might have to sprinkle a little on the corner next time I make it. 🙂

      reply to this comment
  38. Christina

    December 20, 2017 at 6:07 pm

    Worst thing EVER. I followed this to a tee. As Im waiting for the strand to drizzle off my spoon…the “you’ll know it when you see it” moment, everything suddenly goes from tan to brown and the entire thing burned. Ruined my spoon and pan…everything into the garbage and lots of wasted time 🙁

    reply to this comment
    • Maria

      December 21, 2017 at 4:30 pm

      Sorry you had a bad experience Christina, did you watch the video to help you know when it was time to add peanuts?

      reply to this comment
    • Bill from Birmingham

      December 12, 2018 at 12:01 am

      It’s not Maria’s fault you can’t cook!

      reply to this comment
  39. George Snyder

    December 20, 2017 at 6:41 pm

    Made it today and turned out great

    reply to this comment
    • Maria

      December 21, 2017 at 4:30 pm

      Awesome! Glad to hear it!

      reply to this comment
  40. Melissa

    December 25, 2017 at 10:34 pm

    I made this on a rainy day and it turned out perfect! Thank you so much! One of the tips my mom told me to know if it is done or not is to drop a little bit in cold water and if it hardens it is done. It worked out perfect since I didn’t have a thermometer. I followed your tip about the thread as well 😉

    reply to this comment
    • Maria

      January 9, 2018 at 3:55 pm

      So glad to hear it worked on a rainy day, I’ve never dared try it. And glad you followed the tip about the threading. Once you know what you are looking for, it is hard to mess up this recipe.

      reply to this comment
  41. Melissa

    December 29, 2017 at 7:49 am

    My dad loves peanut brittle. When I was trying to decide what to get him for Christmas I thought about making something homemade. I found this recipe on Pintrest and decided to try it. I have never made it before and it was so easy! My dad loved the peanut brittle and needless to say I will be making this every year!

    reply to this comment
    • Maria

      January 9, 2018 at 3:50 pm

      Yay! Sounds like my dad. 🙂

      reply to this comment
  42. Heather

    December 31, 2017 at 9:32 pm

    Can I use cashew nuts instead of peanuts for this recipe. Or could I use roasted and salted peanuts in place of the plain peanuts. I do not like unsalted anything, it is to bland for me. Please let me know by e-mailing me soon.

    reply to this comment
    • Maria

      January 9, 2018 at 3:49 pm

      Other’s have mentioned good results with other types of nuts. I have never tried anything except raw peanuts. Salted should be okay.

      reply to this comment
  43. Sarah C.

    January 6, 2018 at 9:24 pm

    Made this tonight since the humidity in Florida is only 25 % and followed the directions and it turned out perfect!

    reply to this comment
    • Maria

      January 9, 2018 at 3:47 pm

      Great! Glad to here it!

      reply to this comment
  44. Mary

    April 2, 2018 at 1:25 am

    I got this recipe from my mother in law and have been making peanut brittle for over 40 years. I use only 1/2 cup water in syrup mixture and cook to soft ball stage-240 degrees. Add the raw peanuts and cook to hard crack stage-300 degrees and then add remaining ingredients. Candy thermometer is helpful to have not only for this recipe but for a lot of other recipes.

    reply to this comment
    • Cindy

      November 20, 2018 at 10:50 am

      This would not necessarily work in high altitude as the temperatures are relative to altitude…that’s why her directions are so helpful…

      reply to this comment
  45. Linda stietz

    December 14, 2018 at 9:51 pm

    As for your peanut brittle. Is Karo syrup the same thing as corn syrup?9

    reply to this comment
    • Maria

      March 1, 2019 at 1:45 pm

      Yes, it is Linda.

      reply to this comment
  46. Kathy Cruz

    December 20, 2018 at 9:34 pm

    Great recipe! I’ve never tried to make anything like this. Followed the directions exactly and it came out perfect!

    reply to this comment
    • Maria

      March 1, 2019 at 1:45 pm

      Great! Love hearing this Kathy!

      reply to this comment
  47. Sawyer

    December 22, 2018 at 6:28 pm

    Not sure what I did wrong here 🙁 I cooked the mixture for over half an hour, finally gave up and added the rest of the ingredients and poured them in a pan…ended up using two pans because it flowed like water. An hour later, it’s totally cold and the consistency of tacky soft caramels candy. I really want to learn to make peanut brittle though because loads of people in my family love it. Any suggestions where I might have messed up?

    reply to this comment
    • Maria

      March 1, 2019 at 1:42 pm

      Hi Sawyer, it does need to boil for a long time, but it sounds like you may not have been using a high enough temperature if you were cooking it that long without it progressing. With cooking candy it is more about what it looks like and what temperature it is getting to then it is about taking a specific amount of time. Depending on the weather (humidity or dryness in the air) cooking times can be effected, especially with candy recipes.

      reply to this comment
  48. Maybe

    December 24, 2018 at 3:10 am

    For some reason my post the other day didn’t show up so I’m trying again and adding my comments from making the brittle for a second time.
    In my original post I made a few suggestions for the recipe.
    1. You should mention that the butter needs to be room temperature for the brittle to work properly. Tonight I made sure my butter was room temp, but I also left the pot on the stove until I knew everything was well mixed, then poured it out onto my cookie sheet. Much much better than the first time.
    2. I think you should put approximate times for the different stages. I wasn’t using a thermometer to make it so I didn’t know if I was cooking it high enough . The first time I spent an hour trying to get to the string stage, tonight it took about 30 minutes cause I upped the heat. First time I tried getting the color called for for about another 30 minutes and I think that’s what caused my nuts to taste burnt. It wasn’t pleasant at all and I had to throw out that batch. The second time because my heat was higher, it only took about ten minutes. I haven’t tasted any yet cause I just got done with it, but it smells better than the first time so I’m more sure of the brittle this time.

    Basically you should have the recipe more like the one for your toffee with almonds. I read it after trying this recipe cause I wanted to try making it also, but wanted to make sure I didn’t have any problems like with this one. I was surprised to see times and other hints in the recipe. The only reason I tried the brittle again was because of the comments. Normally I don’t read them but I was so upset that my brittle didn’t work I wanted to see if others had problems like mine and if so what they did to solve them. It was good to see what others have said, but it would have been nice if the information was in the recipe.

    I’m definitely going to save the recipe and use it again, I just wanted to let you know what might help others in the future.

    reply to this comment
    • Maria

      March 1, 2019 at 1:35 pm

      Hi, sorry you had trouble with the recipe. I will look at it when I have a minute and see if I can add in some times and hints. Thank you for your suggestions.

      reply to this comment
  49. Cindy

    December 25, 2018 at 11:49 pm

    I cook mine to 300 add raw peanuts at 240
    I Don’t use vanilla
    2 T butter
    2 t soda
    Pinch of salt
    All the rest the same
    I pour mine on a SilPat mat no butter needed

    reply to this comment
  50. Tim Hughes

    February 23, 2019 at 10:31 am

    I hope I get a response. I like many learn from mom. Her recipe is simple. It’s all the other things u do that can make it good or bad. I learned the certain SMELL I get when it’s time to take it off the heat. Mom taught me this. Took along time to develop. But it was worth it. I use PURE Mexican vanilla. Small part of the recipe but makes a difference. I also use cast iron. In my opinion nothing moves heat better. My skillet is almost 100 years old. Was mom’s and her mom’s. It’s the holy grail to me. Lastly I use a pizza pan buttered and oiled and put in the freezer BEFORE I cook. Sets up great for me.

    reply to this comment
    • Maria

      February 26, 2019 at 9:32 pm

      Awesome Tim, aren’t mom’s the best!

      reply to this comment
  51. Steven A Zerr

    December 26, 2019 at 7:50 pm

    This really is the best “old Fashioned”
    Peanut brittle. Many substitute planters peanuts but that is truly a substitute.
    Raw Spanish peanuts are for sale in the fresh vegetable aisles when in Christmas season.
    If you want to make it real Then there Is no substitute.
    This is exactly the right recipe except for 1/2 teaspoon Of sea salt added. To the the base candy mix.

    I love it and everyone I know loves it
    So I just made my 5th batch of this holiday season.

    I have the cooking recipe down to times now so it makes it so much easier.

    Merry Christmas!!

    Z

    reply to this comment
    • Maria

      May 6, 2020 at 2:11 pm

      That’s so awesome Steven!

      reply to this comment
  52. Rachel

    July 6, 2020 at 10:25 pm

    Do you suggest using raw blanched, Spanish or red skin peanuts?

    reply to this comment
    • Maria

      July 7, 2020 at 6:25 am

      Hi Rachel, I recommend using Spanish peanuts.

      reply to this comment
  53. Siobain

    October 12, 2020 at 8:37 am

    Had something go wrong with my batch it would never harden, just stayed sticky. I even tried to melt and try again but it was so sticky my husband pulled his cap off. Yikes! I cooked at a slight rolling boil for 12-15 min so was that not long enough? I thought I saw the thread but maybe what I saw wasn’t it? I just threw all of it in garbage which makes me sad cuz I LOVE peanut brittle!!!! Anyway thanks for the recipe maybe I’ll look up a sugar thread video and see if I can figure it out for next time.

    reply to this comment
    • Maria

      February 16, 2021 at 11:47 am

      That is such a bummer. I am sorry to hear that. I can’t think of any other reason why it wouldn’t harden other than it must not have cooked long enough. I am sorry you had to throw away your batch and that your poor husband had a cap come off.

      reply to this comment
  54. JOAN M CRAIG

    December 17, 2020 at 5:35 pm

    Just finished making a batch and it’s perfect. I did stir a long time. The only problem is now I have candy in my teeth!

    reply to this comment
  55. Alexa

    July 21, 2021 at 6:57 pm

    Horrible! Do not recommend. It dosent give good detailed instructions. I tried this recipe twice with every exact direction and they both failed. I am very dissatisfied!

    reply to this comment
    • Maria

      January 5, 2022 at 8:47 am

      Hi Alexa, I am sorry you didn’t have a good experience with the recipe. Do you have an induction stove? Induction stoves have to be turned down very low in order for it to cook properly. Also, did you watch the video? The video gives you a step by step visual guide of how to successfully make the brittle.

      reply to this comment
  56. alan bell

    December 20, 2021 at 10:53 am

    Wow, I made it for my FIRST EVER Peanut Brittle and it worked very well.

    I did a few minor deviations:
    I had to substitute roasted peanuts from ALDI (instead of raw nuts);
    I used a silicone baker’s mat that was temperature rated instead of a greased pan;
    I also used a baking rack under the silicone mat after the mixture was spread out and cooled a little (just slid it right on and then the air really could cool both sides).

    reply to this comment
    • Maria

      January 4, 2022 at 5:16 am

      Awesome! I am so glad you made this recipe! I’m also so glad to know that it still works out well with roasted nuts. Thank you!

      reply to this comment
  57. Sheila

    December 21, 2021 at 8:16 pm

    Do you use light corn syrup or the regular dark stuff?

    reply to this comment
    • Sheila

      December 21, 2021 at 8:17 pm

      I guess it says in the recipe haha.

      reply to this comment
    • Maria

      January 4, 2022 at 5:12 am

      Hi Sheila, I use light corn syrup.

      reply to this comment
  58. Heather

    December 14, 2022 at 7:46 pm

    Is the butter salted or unsalted? I have seen recipes with both. I have made this one before but I don’t remember what I used.

    reply to this comment
    • Maria

      December 14, 2022 at 7:55 pm

      Hi friend, I always use salted, either will be fine, I just always have salted on hand.

      reply to this comment
  59. Dawnya

    November 23, 2023 at 3:29 pm

    I have tried making peanut brittle over the years and always gave up in frustration as they never turned out. Last year, I decided I would not give up until I got it right. I tried 5 different recipes – some more than once – and ran across this recipe. I got it a little dark on the first try, but it was still good 😀
    I have made it several more times since and it has been perfect! I am a visual learner more than anything and describing what to look for and color to achieve has proved successful for me. Thank you so much!

    reply to this comment
    • Maria

      January 15, 2024 at 8:06 am

      Yeah! You are so welcome, I am so glad you found the recipe and that it has been so helpful to have the tutorial.

      reply to this comment
  60. Cynthia Tetreault

    December 23, 2023 at 4:01 pm

    300 degrees

    reply to this comment
  61. Zippo

    December 6, 2024 at 10:20 pm

    Good recipe. Works every time. Used candy thermometer, reached 300 F.

    reply to this comment
    • Ann@Real Life Dinner

      December 17, 2024 at 1:56 pm

      Thanks, Zippo! So glad you liked it!

      reply to this comment
  62. Debbie

    January 20, 2025 at 5:47 pm

    I real hate to say this but…, it was better than my grandmother’s!!

    reply to this comment
    • Maria

      January 21, 2025 at 5:54 pm

      Lol, that is the best compliment I have ever had! 🙂

      reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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