As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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Peanut brittle makes the perfect gift for a friend. Package this peanut brittle in a decorative glass jar, tin or gift box and add a holiday decoration or bow on top.
Butter 2 (15x10x1-inch) baking sheets; set aside.
Combine sugar, corn syrup and water in 3-quart heavy saucepan. Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil .
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280°F, or small amount of mixture dropped into ice water forms a hard but pliable strand.
Stir in peanuts; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305°F or small amount of mixture dropped into ice water forms a hard brittle strand. Remove from heat; stir in baking soda.
Pour mixture immediately onto prepared sheets; spread evenly to about 1/4-inch thickness. Cool completely.
Break into pieces. Store in container with tight-fitting lid.
Dietary Fiber: <1g
Simply fabulous! Co-workers asking when I'm bringing in my Christmas tray and will it have Peanut Brittle again. Everyone loves it. (I don't change a thing from the recipe.)
I make this recipe every year and everyone loves it. Here are a few hints that I have learned over the years. Warm your cookie sheet in the oven at a low temperature and then take them out just before your candy is ready. They can't be hotter than 305 degrees or your candy will be cooking on them when you pour it out. I have also found with brittle and butter caramels that you must cook slowly over a medium heat or the butter won't incorporate well. Don't hurry this by doing over a high heat. I use slightly salted roasted nuts and not raw ones and add them at about 290 degrees.
Just made our second batch using almonds and 1 1/2 cups butter and doubled the baking soda. Love it!! Will make this often. Fantastic flavor.
I will try adding half the nuts next time, found we like more brittle, but it does taste great.
everything went well, good color ,nuts browned great and candy is nice and brittle
Excellent! I made a second batch because the first one is almost gone already.
I made this receipt in several batches and varied the ingredients a bit here and there. The reduced butter was excellent. I'll try adding extra baking soda and see what happens. I made three batched with a combination of peanuts, pecans, almonds, and macadamia nuts - they were lovely. One point to note - the brittle seems quite stiff when I pour it out on the cooling trays. Any thoughts on why?We live in Utah at about 5,000-ft elevation and have to watch the temperatures very closely - suggestions would be nice to have. In our kitchen, water boils at about 200 to 205-degrees F. Also, what does the baking soda add to the finished brittle? It appears to add air, which is a good thing. Anything else?
This is very fun to make and very easy to.
My 1st time making it ever. Grandma made some awesome brittle and this is a pretty close second. Very easy to do. I did use 1/2 cup butter as others have noted on here as well as 2 tsp of baking soda. I will definitely use this recipe again. I also used wax paper on the pans, it worked but maybe next time coating it with some flour. BTW, honey roasted peanuts are a pretty good substitute.
I just made this for the first time and all of the times I have made peanut brittle I have had fails.This is the first time ever I have had it turn out right and I am so excited for this is a Christmas present for my father!!! I did use 1/2 cup butter verses a full cup and an extra teaspoon of baking soda and it was great hints. Thank you
This is the same recipe handed down from my dad who got it from his grandma.I decreased the butter to 2/3 cup and increased the baking soda to 1 1/2 teaspoons. My favorite nut is roasted & salted pecans. Adding this nut made the brittle a knock out recipe. I always tweak recipes to fit my families or my liking. I bake and cook all the time & I always get requests from everyone for their favorites & this has now become one of everyone's favorites.
I have made this recipe for the last two years at Christmas. I make mine with pistachios instead of peanuts. It is amazing that way.
I have used this recipe for several years. As a fund raiser the brittle is a big seller. The only suggestion is to reduce the amount of butter to one half cup. The butter does not incooperate into the brittle, it just coats the brittle making it very messy. Reducing the butter does not change the taste.
This recipe was an original from an old printed newspaper recipe for buttery peanut brittle..
I've been using this recipe for years, here's a hint. Increase the baking soda by a teaspoon, your brittle will be less likely to stick to teeth.
I made this recipe three times for the Christmas holiday and each time I almost ate the whole batch. It was just that delicious. I even gave some to a friend, who also enjoyed it very much. I will be making it again for a Valentine's gift as well. It is absolutely the best brittle I have ever had.
I have been making this recipe for 4 years...this year I'll try cashews for my husband.....this has been a family treat...
I've been using this recipe since I was about 13 years old. I love it.
Very good and easy to make
When you make this receipe, it taste much better than store bought plus you can add any kind of nut for you brittle, example....almond, pecan or cashew.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2569
© 2014 Land O'Lakes, Inc.
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We recently developed a recipe for a Yule Log Cake for our 2014 Holiday Brochure. In my family, our holiday traditions revolved around cut-out cookies; a Yule Log was never part of the mix. So I was intrigued and did a little bit of research to see what this was all about. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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