Rebecca's journey into the food world was a little different than that of her coworkers. She didn't grow up in her grandmother's kitchen and there was no secret spaghetti sauce recipe. Her mother, who owned a home daycare center, needed to prepare large quantities of kid-friendly food as quickly as possible.
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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
I have been making this recipe for 25 years and it is the best recipe of all of them out there. It's buttery, crispy and contagious. Adding a little salt on top sounds great, I will have to try that sometime. I roast the raw Spanish Peanuts at 300 degrees for about 15 minutes and this seems to help the process so the syrup doesn't seize up when you add the peanuts when they're cold. Take your time with this recipe, don't be in a rush as it will burn easily if the flame is too high and stir constantly. You won't be disappointed with this recipe.
I made this recipe with an 8th grade class and it worked perfectly. Followed the directions as written. I agree with one reviewer who suggested sprinkling it with salt when hot for a nice sweet-salty taste.
Oh my! The best! I like gooey peanut brittle and I like crisp peanut brittle. If you eat this warm - it will be chewy. Definitely add some coarse salt if you have it on hand - it's yummy! I put it in the fridge and it got harder and it was soooooo good! If you like peanut brittle - this is your recipe!!!
My girls and I made another recipe for peanut brittle today that was highly rated. We followed directions exactly and it was kind of chewy not crunchy. I was on a hunt for another recipe since we promised my husband that we will make him homemade peanut brittle which is his favorite candy. I didn't want him to eat the 1st recipe cause he wouldn't like it chewy. This recipe was perfect! He really like them and agreed that this recipe is a keeper. He knows his peanut brittle, really likes See's Candy peanut brittle but at almost $20 for a 1 lb box this is # 2 favorite. Not bad when your competing with a pro candy making company. Great recipe thank you for sharing it!
As to the problem of it sticking to the pan. I use a silicone mat, the brittle comes off in one piece.
I agree that this is the BEST brittle recipe ever, but also agree that half as many nuts woul be plenty. Strictly personal preference. It is delicious either way!
I follow this recipe exactly and it is always amazing. As the other reveiwers wrote, do not rush with a higher temperature. It will come up to temp. Also, a candy thermometer is a must. I like the idea of warming the pans in the oven, I am going to try that next time! Thanks for the hint.
I made this for the first time and have found it to be HUGE HIT, Seems I will be making more throughout the year
We followed the instructions EXACTLY, we even went out to buy a candy thermometer. This turned out perfectly! We made no alterations to recipe nor instructions. This is a very tasty peanut brittle. It was even the first time we tried to make one. It is, of course, a bit laborious since it needs constant attention--the reward is worth the time. Thanks for the recipe.
Excellent recipe, easy to make. I added a half teaspoon of salt because we like sweet/salty. Can't even taste the salt, next time I may add a teaspoon. Very delicious! I might try adding 2 tsp baking soda next time to see if it is a little fluffier. With that said, my family loved this the way it is.
I found the timing weird. I made it according to the recipe but it was a little burnt. Instead of 15-25 minutes do 10, instead of 10-12 minutes do 4. Other than that it was a great recipe.
My first time EVER attempting to make peanut brittle, and am I SURE glad I tried this recipe! Absolutely delicious and easy to make. I didn't play with the recipe at all. It didn't need it. Instant favorite of my family!
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
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This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket. 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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