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.)
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.
CHEF’S TOOLS for Peanut Brittle:
More of Mom's Best Recipes
- 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
- 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. Sounds crazy, but you'll know what I am talking about when it happens. See the step-by-step video for an example.
- Add peanuts and continue stirring the boiling mixture until it turns brown, like in the pictures, (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. ¼").
- Cool completely.
- Use a butter knife to break it into pieces. (See picture below.)
If you love Peanut Brittle, you'll love these...
Where did you find raw peanuts, which are key to this recipe?
I have always been able to find them in the baking section of my grocery store.
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.
Hi Carolyn, Yes, I use Cane Sugar too.
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.
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?
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?
Can I make this recipe without any kind of nuts? My daughter loves it without nuts.
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.
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
Medium to medium high. You want to make sure it keeps a low rolling boil.
Cane and Beet sugar are almost identical chemically, but they can have different effects in taste and texture.
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 😫)
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.
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?
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?
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
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.
I have used roasted peanuts in this recipe. You just put them in at the end because they don’t have to cook.
I just buy the ‘planters’ cocktail peanuts that come in the jar. They work great!
Walmart or HEB thats where i found mine try produce dept. Or ask a n employee
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
I’m sorry Evelyn, I don’t use a candy thermometer. I use the thread test with the boiling syrup!
Walmart has them
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.
Trader Joe’s has raw nuts.
Hi. go to a Farmer’s Market, or Sprouts Market to find raw peanuts.
I find mine in the produce department at my grocery store. Sometimes I will buy in bulk from an Oklahoma peanut farm.
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!🥰😁)
That is fascinating Christy, I will have to try the hot pan trick! Thank you so much for sharing!
What temperature on a candy thermometer?
Hard crack
Hard crack is about 300 degrees on a candy thermometer.
300 is what I cook mine to
Thank for posting this! So simple and complete without all the extra bs thrown in!
Your Welcome!:)
My husband and I love this .now we are able to enjoy it home make..thank you..!
Yay! That makes me so happy!
Can you use walnuts or pecans or almonds or all of the above?
I have only tried it with the raw peanuts, but I can’t see any reason why other nuts wouldn’t work.
Almonds are great, I use a easy microwave recipe but either way they good.
I used almonds and it taste wonderful!
Thank you for posting this, I usually buy peanut brittle when I want some, but I am going to make from now on.
You are so welcome! You will love it!
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 ??
You’re welcome!
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!!
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!!
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!!
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.
You will definitely have success with this recipe Pam. 😉
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.
I always ask for brittle without the nuts. I finally found it at a craft fair, Roundtop, Texas. I was in heaven!
Awesome!
Does the butter need to be melted?
Hi Vanessa,
No, it is best to just be at room temperature.
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.
Thanks for the tip!
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.
I love hearing that! Thank you Thresia!
is the butter room temp or melted?
Room Temp.
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.
Do you think the recipe would work with vegan butter, like Earth Balance? Would like to make it for a vegan family member. Thanks!
I think it will. It’s definitely worth trying. Let me know. 🙂
How long does it take for the string to happen?
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.
mine is not doing the thread thing?….what is happening? just liquid
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.
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.
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
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.
Great Stuff, learning to make candy for my relatives. Thank you kindy.
Awesome! You’re welcome!
Do you think this would work fine with cashews instead?
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.
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.
How long does it take to set up?
Just until it is cooled. Depending on the temp of your house probably 2-3 hours.
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
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.
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.
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.
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.
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!
Maybe read the recipe before you make it? Just a thought.
does this recipe work on cloudy humid days?
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.
I made this exact recipe last year on a rainy day my( first time ever making peanut brittle) and it turned out perfect 🙂
Love hearing this Melissa!
How long will the brittle last for
Weeks or even months in an air tight container
I made this and it didn’t harden. It’s the consistency of Carmel. Any ideas about what I did wrong? Thanks
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.
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”.
I’m not sure what I did wrong but mine is still gooey after 8 hours. Would baking it for a bit help?
Unfortunately baking won’t help, It sounds like it just didn’t get cooked long enough.
I had to laugh when I saw “serves 2” – that’s about right! LOL! Terrific recipe thank you!
Lol, that must have been an accident “serves 2” Haha. I will have to go fix that. Glad you like the recipe. 🙂
What’s karo syrup….any other substitute
It is basically corn syurp. I don’t know of any substitutes.
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
What causes the candy to come out sticky ?
Either not cooking it long enough or a really humid day could do it too.
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?
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.
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.
It seems to be harder and harder to find raw peanuts in the grocery store these days. 🙁
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.
Yes, that is exactly what I mean. I am hoping to make a video of this soon to help clarify what spinning means.
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.
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. 🙂
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.
Great! So glad you like the recipe Charlotte!
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
Hmm, it could, but will have a much harder bite and will probably be sticky on your teeth while chewing.
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?
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.
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!
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!
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.
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.
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.
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.
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.
Ok so I followed the recipe but my peanut brittle is not serring up…help please
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. 🙁
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.
hmmm, that sounds interesting! I might have to sprinkle a little on the corner next time I make it. 🙂
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 🙁
Sorry you had a bad experience Christina, did you watch the video to help you know when it was time to add peanuts?
It’s not Maria’s fault you can’t cook!
Made it today and turned out great
Awesome! Glad to hear it!
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 😉
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.
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!
Yay! Sounds like my dad. 🙂
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.
Other’s have mentioned good results with other types of nuts. I have never tried anything except raw peanuts. Salted should be okay.
Made this tonight since the humidity in Florida is only 25 % and followed the directions and it turned out perfect!
Great! Glad to here it!
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.
This would not necessarily work in high altitude as the temperatures are relative to altitude…that’s why her directions are so helpful…
As for your peanut brittle. Is Karo syrup the same thing as corn syrup?9
Yes, it is Linda.
Great recipe! I’ve never tried to make anything like this. Followed the directions exactly and it came out perfect!
Great! Love hearing this Kathy!
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?
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.
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.
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.
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
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.
Awesome Tim, aren’t mom’s the best!
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
That’s so awesome Steven!
Do you suggest using raw blanched, Spanish or red skin peanuts?
Hi Rachel, I recommend using Spanish peanuts.
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.
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.
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!
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!
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.
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).
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!
Do you use light corn syrup or the regular dark stuff?
I guess it says in the recipe haha.
Hi Sheila, I use light corn syrup.
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.
Hi friend, I always use salted, either will be fine, I just always have salted on hand.
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!
Yeah! You are so welcome, I am so glad you found the recipe and that it has been so helpful to have the tutorial.
300 degrees
Good recipe. Works every time. Used candy thermometer, reached 300 F.
Thanks, Zippo! So glad you liked it!
I real hate to say this but…, it was better than my grandmother’s!!
Lol, that is the best compliment I have ever had! 🙂