Recipe For Peanut Brittle Candy

Reviews (19)

275 Ratings

5 star values: 58
4 star values: 67
3 star values: 80
2 star values: 48
1 star values: 22

This was the closest thing to my granma's recipe that I could find. Making this took me back to days when I was standing on a chair next to her at the stove making peanut brittle. Great recipe! I used a cast iron skillet (just like my granma used) to make it and it didn't take the full 10 minutes for the mixture to turn amber. Absolute perfection 💜

Martha Stewart Member

LOVED this recipe! I had my sugar contents at an 8/10 to ensure it didn't burn then removed it from the heat and it worked like a charm! Definitely keeping this one 😊

Martha Stewart Member

LOVED this recipe! I had my sugar contents at an 8/10 to ensure it didn't burn then removed it from the heat and it worked like a charm! Definitely keeping this one 😊

Martha Stewart Member

Sweetheart it wasn't the recipe, you just burnt the [filtered] out of it.

Martha Stewart Member

DO NOT cook over high heat - sugar will burn real fast. Smoked up my whole house

Martha Stewart Member

It was great the first time and the second time it would not brown and just hardened like sugared peanuts. Don't know why!

Martha Stewart Member

i will make this

Martha Stewart Member

bad. The sugar stayed white and I had to add butter to save it. The sugar was hard as a rock but the butter saved it

Martha Stewart Member

It worked out perfect but by accident I put a cup of water instead of 1/2 cup it still came out great taste good to ☺

Martha Stewart Member

This recipe is awful! I followed to to the letter and I ended up with pot full of black liquid. I had to open up all the doors to get the smoke out! This is a bad recipe.

Martha Stewart Member

I made this it turned amber but it tastes like it's burnt will not make this again

Martha Stewart Member

So my mixture never went amber...I did everything and after a while the sugar started to disolve and the mixture went clear and then no matter what I did or how long I left it that is how to stayed I got a couple of sugared nuts out of it but nothing like brittle. Pretty disappointed.

Martha Stewart Member

Hi my mixture started to crystallise around the side of the pan , what did I do wrong I ended up with a large lump of white stuff , had to soak the pan , not sure if stirring the mix helps or hinders .

Martha Stewart Member

Easy to make. Once the brittle mixture starts to thicken and is amber colored work fast, add the peanuts and put into the greased cookie sheet. If you find you are not fast enough and it gets stuck in the pan, you can save your pan by soaking in water. It will dissolve the sugar mixture again. That will take time though. As easy a candy you can make without a candy thermometer as I can imagine.

Martha Stewart Member

Instead of putting in a greased pan, use a silicone liner to spread the brittle and you won't even have to grease it, it just simply lifts off. Wonderful!

Martha Stewart Member

This is a problem: Followed all directions to the letter, and could NOT get the mixture out of the pan. Had to throw the pan and all out.

Martha Stewart Member

Where do you buy a little hammer like that?

Martha Stewart Member

I have made this with pistachios and people just go crazy for it. I have also done almonds with almond extract and its yummy!

Martha Stewart Member

ONE YEAR FOR CHRISTMAS I GAVE ALL OUR NEIGHBORS PEANUT BRITTLE, ONLY I ADDED A COUPLE DROPS OF MINT EXTRACT. IT WASN'T 10 MINUTES AND ALL THE MEN SENT THEIR WIVES OVER FOR THE RECIPE. WOW, WISH I COULD REMEMBER JUST HOW MUCH MINT I USED, WILL HAVE TO EXPERIMENT AGAIN. HOPE YOU DO, I THINK YOU WILL LIKE ITS UNIQUE TASTE.