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Kaleb
Last modified on
4.6
Peanut brittle is a delicious treat that is perfect to make around the holidays. It's a sugary combination that's generously dotted with peanuts for some added crunch!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Table of Contents
- Watch how to make this peanut brittle:
- Grandma's Peanut Brittle Recipe
There are many brittle recipes and many people makeones that are thin and almost tooth-breakingly hard. Grandma always made sure I knew how to make it light and airy, just like hers. She always said, “never spread or flatten the mixture and you will have extremely light brittle with delicate air pockets.” I have come to love this peanut brittle and can’t have it any other way. Candy making mayseem hard, but it is honestly quite easy! Be cautious, though, and have a bowl of ice water close by in case you burn yourself. These are really high temperatures! Once you make this, you’ll see why it is so fun, let alone extremely addicting! Let the Christmas candy making commence!
Watch how to make this peanut brittle:
Grandma’s Peanut Brittle
Kaleb
4.55 from 137 votes
Peanut brittle is a delicious treat that is perfect to make around the holidays. It's a sugary combination that's generously dotted with peanuts for some added crunch!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Servings 150 pieces
Print Recipe Pin Recipe Share a Review
Ingredients
- 2 cups white granulated sugar
- 2 cups raw peanuts
- 2 tbsp unsalted butter
- 1 cup light corn syrup
- ½ cup hot water
- 1 tsp vanilla extract
- 2 tsp baking soda
Instructions
Combine the sugar, corn syrup, and hot water in a 4-quart heavy bottom kettle. Place over medium-high heat and bring to a boil. Continue to cook and bring it to a temperature of 250°F. Use a candy thermometer to check the temperature. I like using a high-quality instant-read thermometer, but a good candy thermometer fitted on your kettle will work as well.
2 cups white granulated sugar, 1 cup light corn syrup, ½ cup hot water
Once at 250°F, add in raw peanuts and unsalted butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts scorch on the bottom. Bring mixture up to 310°F.
2 cups raw peanuts, 2 tbsp unsalted butter
Once at 310°F, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate.
1 tsp vanilla extract, 2 tsp baking soda
Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely.
Place in a cool area and leave until completely cooled, about 2-3 hours.
Once cooled, break into pieces as preferred.
Notes
- Candy making works best when you employmise en place(or having everything out and ready to go). This brittle process goes quickly, especially at the end and is cooked at extremely high temperatures. So having all items pre-measured and your10×15 pan buttered and ready to go helps the process go smoothly.
Nutrition
Serving: 11-inch pieceCalories: 29kcal
Course Candy
Cuisine American
Difficulty Easy
Method Cooking
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128 Comments
I’m so glad you posted this recipe! One of Ronnie’s favorite Christmas candies is Peanut Brittle and while I’ve never ventured into making it, this is giving me some great direction and courage to give it a try. I know Joyce would love to see you sharing these fabulous recipes and when I give it a try I’ll be thinking of her too. 🙂 Merry Christmas!!
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A great recipe that my wife is making as I write this. One comment. In the video you mention butter (which my wife will follow) but butter is not written in the recipe.
We just subscribed and look forward to many great dishes.Reply
I see butter listed.
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Besides the napalm of melted sugar the recipe is easy to follow and the results were worth the trip to several stores to find raw nuts, ( One would think a city the size of Houston, would have any and everything a cook would need, but alas) the constant stirring, and the cost of a candy thermometer. I will be using that kitchen gadget a lot. The brittle will make some happy snacking and great holiday gifts. Thanks for the tip about the bowl of ice water. @$%!!! candy. Making it again this weekend with my Sister.
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This is the recipe that the Somerset, TX Home Demonstration Club used for the brittle they sold (ca. 1965). It’s so much better than the painfully sharp brittle that’s sold commercially. And as for buying raw peanuts, just go to a store that sells bird seed. They always have raw peanuts. Also (my solution) is to buy a 25 pound bag from our excellent hardware store, Ayers, in North Arlington, VA. That way I always have some roasted for snacking.Reply
in your ingredients it doesn’t state any butter.
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I just finished making this recipe for peanut brittle and I’m quite certain I will be staying up until its cooled because I am DYING to crack and sample it!!!
THANK YOU a million times over for recipes and videos!!!Reply
It shows unsalted butter.
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I cooked this for a long time with two thermometers and I never got past 250. Should i increase the temperature to med hi? i don’t want to burn it.
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Hi, thanks for reaching out! Yes increase the temperature to keep heating up the mixture. If you are using a good heavy bottomed kettle and keep the mixture moving it should not burn!
See AlsoBest Mashed Potatoes Recipe60 Amazing Toddler Recipes To Make Together - Mess for LessTraditional Clapshot Recipe - Scottish Scran10 Delicious Leftover Turkey Recipes to Make Until Your Fridge Is Empty | Livestrong.comReply
Kaleb, We will be trying for the very first time to make peanut brittle..I hope it turns out as yummy as yours.
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I followed the recipe to the t. The brittle didn’t harden. Why?
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Kaleb!!! I love love love your channel (I think that’s what it’s called). You are the first EVER I have subscribed to. I couldn’t help myself. I love everything about it. The Decorating, redecorating, building, gardening, recipes…. EVERYTHING!!! I grew up on a farm in southern Colorado and have very fond memories and my sister and her husband live in Council Bluffs, Iowa so I am somewhat familiar with Iowa. Just wanted to drop a quick note to say thank you for this wonderful and amazing channel. You should be very proud! It’s definitely my “go to” channel because if I have a question about anything and I mean ANYTHING, I know where to go to find out 😉. Keep up the good work. Oh, by the way, I tried to subscribe but never received a return email confirming my subscription. Let me know if there is something I’m doing wrong. Thanks!!
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What is the brand name of the instant read thermometer that you use?
PS: Love your vids.
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Don,
He’s using a Thermapen. They’re the best and fastest reading instant thermometer . Buy them online . A little pricey but all the chefs trust this brand most .. and there’s a reason for it .
I think the recipe needs about 3/4 teaspoon of salt to balance the sweetness though .Reply
Thank you for the information, Doug.Reply
I used salted butter and it seemed to balance the sweetness a bit.Reply
Looks delicious! Have you ever made it cashews or walnuts?
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I cook my peanuts with my sugar syrup. you don’t need a candy thermometer when your peanuts start to pop and turn a golden color it’s ready for the last few ingredients. I also use disposable aluminum pie fans makes clean up easier. In your written recipe butter is not mentioned.?? It also needs a little salt.
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Yes!! I have been trying to find a recipe that states
this! I learned it in home-ec many many years ago, to cook the brittle until the peanuts start popping. I wonder why people have gotten away from this method.Reply
Can I add peanut butter to this?
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I love watching your videos. I love this peanut brittle recipe. I will be making this.
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Looks like a great, easy recipe. I look forward to trying it!
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What brand pot and pan do you use? Also when you coat the butter on your pan, is it salted or unsalted butterReply
Thank you for sharing your recipe! Love all the tips and tricks and I cannot wait to make some yummy peanut brittles. May you have a blessed Christmas holiday . Thanks again! 🥰Reply
Ok here’s my tale for the day. I’m 76 and have been baking since I was 10yrs old. I’ve made your peanut brittle recipe for ages, it’s always been a request from family, friends and co-workers. Decided to make it again today using cashews (yum!). Toasted them first and added when I was supposed to. To my horror, I turned my head for a second when I smelled burned sugar! I burned my toasted nuts quite badly, don’t know if it’s savable or not!! Maybe I’m getting senile! Have a good day. Love your blog!
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Can I double this recipe?
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Is this able to be doubled
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Hi Kaleb,
I’m anxious to make this brittle for my Christmas gift goodies. Can this be stored? ( if I don’t eat it all) if so, how and for how long?Thanks!
DebReply
I just made this and it came out beautifully! I have recently discovered you and love your recipes. Very much things like my mom and I make. Going to try your cinnamon roll cookies next. Thank youReply
Could I exchange cashews?Reply
Made the peanut brittle and it came out good!! This is the first time I watch you and I will be watching young ur blog . Keep posting recipe and I will be watching, I will tell my family and friends. Thanks!! Mrs Mariani from Gary, Indiana!!
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Watching from Queensland Australia…I manage a team of nurses in Coronary Care and plan to take a basket of homemade goodies in on Xmas Day for those Nurses stuck working! Let’s face it it’s been a challenging year in healthcare, this peanut brittle is on the top of my cooking list thank you cannot wait to make it and share with the best people I know🎄
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This peanut brittle is the BEST! It was almost a total failure when the battery in my thermometer died. My husband searched the house and found one just as the temperature was reaching 359*
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QUESTION:
Do the raw peanuts still have the skin on them?Reply
I love peanut brittle, going to give this a try.Reply
Good afternoon!
I watched this video this morning and want to make this brittle. I would like to know which brand of raw peanuts do you use.
Thank you!Reply
In finally got the nerves to make your peanut brittle recipe it turned out great, my husband said it’s the best he’s ever had. Thanks for sharing I love your videos
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I’m making you’re candy for gifts this yearReply
I use salted peanuts, not raw. I love the xtra large Virginia peanuts best. Never have had a problem with it. Also when done I put water in my pot and boil it, cleans the pot and utensils of all the sticky stuff. The recipe is great, I found it years ago in a Betty Crocker cookbook.Reply
Thank you for your comment, I’m ready to make and I see he used raw peanuts, mine are not raw! I’m going to give it a try!
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This peanut brittle is wonderful! Thank you for sharing .Reply
I tried your peanut brittle and it is super good! I’ll make more and give as gifts to neighbors! Thanks for the recipe. I watch your mall the time, love your shows!
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Love you & your delightful recipes! You are an inspiration & you make my heart lighter through your shared information. Thank You!
I’ll be spending time in my kitchen today making peanut brittle, peanut clusters, sponge candy & brown butter herb party mix. I have a question re: your peanut brittle recipe: do you recommend raw peanuts with or without skin? Maybe it doesn’t make a difference, but checking in w/you as I think I see raw peanuts w/ skins on in the photo 😃Reply
This is a wonderful recipe! I’ve made 3 batches now and I can’t keep it in the house! My family keeps giving it to friends as gifts! Love Wyse Guide and all his great advice!Reply
Love it and am loving your videos. Made it using pecans and it came out fine. I also added some cinnamon.Reply
Excellent recipes! I could not find raw peanuts locally, so I substituted dry toasted lightly salted peanuts and the recipe worked just fine and tastes delicious. I would recommend if you do use the dry roasted peanuts that you pour the peanuts in a sieve and shake them to get any excess salt off of them. Also, heed the advice of doing your mise en place prior to starting the process. As stated, it goes very quickly at the end.Reply
Hi, first time ever making peanut brittle! Came out delicious … However, I was surprised to find out how hard it is to find raw peanuts!
Thx for the step by step videos, YOU are great to watch, love your calm yet enthusiastic demeanor, you make one feel like doing it all. Happy holidays!!!
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See AlsoGrandma's Dinner Rolls RecipeSo fabulous! Love the airyness and flavor! Thanks grandma!❤️
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My First time ever making peanut brittle and it was easier than I thought. You made it less intimidating for me and It turned out great! Thank you for your awesome videos.
I am making the cinnamon spiced nuts next!!Reply
Thank you.
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Seriously 310 it tastes burnt
And yes my candy thermometer is spot onReply
Love, love, love this recipe .. All that buttery goodness .. Yummo!!
I made it a few days ago and OMGoodness it is divine. Thank you for sharing .. I think I will have to make another batch as the first one is half gone already. I lvoe all your videos’ they are easy to follow and make it so much easier to make it the right way.
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Thank you so much ❣️. I’m 61, tried to make peanut brittle before and have never been happy with it….. Until now!!!! Success!!!!!!
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Kaleb, thank you so much for sharing these traditional recipes from your Grandma and Mom. It’s so hard to find old fashioned recipes any more and so many lost. You’re a wonderful young man and your honoring of your Grandma and Mom is very refreshing and has inspired me to get in the kitchen and make some traditional recipes for Christmas! Again, thank you so much!!!
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Excellent brittle. It’s a keeper !! Hubby loves it ❤Reply
Just made some pecan brittle using your recipe! Great recipe! I used a supersized cookie sheet (16” x 23”) that I leaned against a dessert bowl to give it a good tilt before pouring, then tilted the pan down even more. I used pecans instead of peanuts because that is what I happened to have, and that works.Reply
Kaleb, thank you for sharing your recipe. I was wondering why can’t you use other peanuts?
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Its delicious and u are awesomeReply
I have never enjoyed peanut brittle until now! Holy smokes this is amazing! Now I can’t stop eating it! Super easy to make and a great gift to share around the holidays! 10/10!!!!!!!Reply
This is a great recipe, it was a hit at Christmas. We made 3 batches!
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Made this for Easter Sunday. Came out perfect.
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Finally tried this recipe. Turned out amazing!! Thank you Kaleb Wyse and family for this delicious peanut brittle recipe!! The hardest part was definitely trying not to spread it on the pan. Lol Love from fabulous Las Vegas!!Reply
Hi Kaleb! Thank you for sharing your grandma’s peanut brittle recipes. I tried it and it is perfect.Reply
♥️Kaleb,
In my opinion, you are a Chef like, Martha Stewart, Chef Jacques Pepin, Jamie, Bobby, Paula Deen!
I really enjoy your sharing your Family Memories and also teaching this 75 year old woman how to cook!
GOD BLESS YOU❤️🩹Reply
This is definitely the BEST PEANUT BRITTLE I have ever made.Thank You. Thank You.
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This is definitely the very BEST PEANUT BRITTLE I have ever eaten.Thank You. Thank You.
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This is probably a stupid question but can you use any nut in this recipe? Example: cashews? Thank you. 😊
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You are right! Temperature is crucial! I bought a better thermometer and followed your recipe exactly and it was perfect!! THANK YOU!! 🙂Reply
I will make this at ChristmasReply
Hi there! I watch all of your videos. This fall morning I went to the kitchen and made your recipe for peanut brittle! It’s sitting waiting to be broken up. My kitchen smells amazing and I am so happy! Thank you for sharing your personal journey!
Love from Florence, Alabama ❤️ (Roll Tide)
SusanReply
Absolutely the best!Reply
Absolutely the best! I love to make small gifts for family members to take home at Thanksgiving. This will be such a nice treat to send home along with leftovers – to begin the holiday season. Thank you for sharing.Reply
I’ve been making this peanut brittle recipe for years and it is the best. You are absolutely right about not breaking the bubbles after it is poured but most recipes never tell you that and commercial peanut brittle does not have the airy bubbles and is not nearly as good.
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I love your recipes. I did the turkey brine it was delicious. Thank you for all the good stuff you cook and bake.
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Love your show. Especially your gardening tips.
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I made your peanut brittle recipe tonight and it’s a winner! Thanks for the great tutorial and thank the Lord for smart grandmothers!Reply
My hubby and I made this tonight and it turned out great. Absolutely delicious. Thank you for the wonderful recipe!Reply
I loved my Gran’s brittle growing up but since she passed haven’t found anyone’s to compare, until now. Even my gran’s brittle was not this fluffy and light. The ultimate test was how my dad felt about it. One bite and he said the magic words, “That’s better than your granny’s!” It’s a keeper! I can cook anything under the sun but baking and confections have always intimidated me. You made it look easy AND fun so I’m going for another field goal! Next up one of my favorites; English Toffee. Thank you for bringing a smile to my dad’s face and teaching me something new. Merry Christmas!Reply
Love this recipe and everyone is getting it for Christmas this year! Have you ever tried it with cashews? I happen to have some raw cashews on hand and I’m curious!!Reply
This recipe makes an amazing peanut brittle…it’s seriously addictive. I’m making my third batch to add to cookies boxes and tweaking the next batch a bit by using seeds instead of nuts. Awesome recipe.Reply
I made your peanut brittle. Haven’t tried it yet but omg it went over the sides so it won’t be as thin. Yes I used the right size cookie sheet. Hope its still is good just thicker…lol. Thank you got this easy peasy recipe. Merry ChristmasReply
I made your peanut brittle. Haven’t tried it yet but omg it went over the sides so it won’t be as thin. Yes I used the right size cookie sheet. Hope its still is good just thicker…lol. Thank you for this easy peasy recipe. Merry ChristmasReply
Can I add more than 2 cups of raw peanuts? We love our brittle peanuty.Reply
I love this recipe! So easy and delicious. I have found raw peanuts difficult to find here in upstate New York, so I used dry roasted peanuts and it works well, and is just as delicious.Try to get unsalted ones, but if you use salted just pour them into a sieve and shake to get the excess salt off. If the peanuts are unsalted, I always add a little flake salt to the top of the brittle immediately after pouring into the pan. Yum!Reply
OK so I’m not much of a peanut brittle person but I had to make some for my husband’s best friend who loves peanut brittle anyway you know when you make something you gotta try it and OMG it is fabulous. it’s light it’s airy and it’s just delicious. thank you for the recipe this is a keeperReply
OK so I’m not much of a peanut brittle person but I had to make some for my husband’s best friend who loves peanut brittle anyway you know when you make something you gotta try it and OMG it is fabulous. it’s light it’s airy and it’s just delicious. thank you for the recipe this is a keeper… oh and it didn’t take very long to make at all…Reply
This is my FAVORITE peanut brittle! I make this for all my friends and family at Christmas time and it is such a bit! It’s crunchy but not too hard and just has the BEST flavor. It’s my favorite year to make at this time of year.Reply
I made it and loved the results. Could not find raw peanuts closest was roasted and unsalted and was afraid it would be a disaster. With encouragement from holiday baking site, I went for it and turned out delicious. Making it again tomorrow. Thank you for sharing your Grandma’s recipe.
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I love watching your videos thank you for sharing 🤗🙏Reply
Kaleb,
I was taught to make peanut brittle by my dad’s girlfriend more than 25 years ago. She never used a candy thermometer but taught me to smell when the peanut were cooked and that once the peanuts started to pop you pulled it from the heat and added the vanilla and baking soda. So this Christmas I used your recipe and when the peanuts began to pop and the mixture started to smell like baked peanuts I checked the temp of the candy. 310 degrees exactly. It was perfect peanut brittle each and every batch. I think I made at least 6.
Thank you so much!Reply
I made your grandma’s peanut brittle last year for my coworkers and they loved it! But I retired in January so now I am getting questioned as to when I will be making it!! I love that it isn’t if but when!!
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I love all of your shows. I can’t find any peanut brittle that I like so I will definitely give this a try. It looks like the old fashion brittle that I remember. Sorry about your Grandma I lost my Mom and my Dad this year. Keep up the good work you bring a smile to me every time I see you. Thanks
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This came out Great! Thank you!Reply
I live at 7000 feet and on medium heat this took over 2 HOURS to cook! I started it when the movie, “Top Gun: Maverick,” started and the mixture was finally at 310ﾟas the credits started to roll. 😂
Any tips, anyone?Reply
Made quite a few of your recipes @ Thanksgiving and all became a hit, and the next new recipes in my recipes box. Thank you for sharing 🙂
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Hi Kaleb. I really enjoyed this video and several others. I’m wondering if we should be using raw skinned peanuts in the brittle, or ones with the skins on? My store had both and I was “flummoxed”. Does it matter which one? Thanks.
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Oh My Gosh~Where has this been All My Life?
Yummy
Thank You Kaleb
💕💕💕Reply
You make everything look easy thanks to grandmaReply
Just made it thursday dec 8th, looks great , still letting it cool. thank for sharing your recipe, colleen from fort erie ont, canada !!!
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I enjoyed listening to you and hearing your heart as you talked about your beloved grandmother. I too had a mother and grandmother who taught me so much just by being alongside them as they cooked, crafted or decorated. I plan to try making your grandmother’s peanut brittle recipe tomorrow.. Blessings, Deborah
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Hi Kaleb!
I have Blanched Raw Peanuts (skins removed), will they work in this Brittle?Reply
I love to watch you make thing I like new recipes people saying they very good cook but I’m always happy to learn more recipesReply
Hi Kaleb
Can you use parchment paper on the pan to assist with the sticking or is this not a good thing with such high temps? I thought I saw a video with you using it but I’m not sure if it was with the peanut brittle.
Thank you for always sharing your recipes. You make me want to do things when I’m not feeling in the mood.
PennyReply
Made peanut butter and it is awesome. Finished second batch
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LOL, I made such a rookie mistake. After following your recipe perfectly I did not realize till it was poured that I used baking powder not baking soda. UGHHHHH All that stirring. My aching arm. I will try again tomorrow. I don’t have the heart to tell my husband my mistake he is so excited.
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I made your Grandma’s peanut brittle today. So easy and oh so good. Thank you so much for sharing a family recipe. I did not use raw peanuts. I actually used the Kirkland super extra large peanuts that are roasted and salted. They worked ver Your hint about putting it into the pan and not spreading it out and just letting it flow on its own -is great advice. It turned out so airy and fluffy.
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Love everything you make. Just made Peanut Brittle. How do you clean your pot so that what is in the pot does not go down the drain.
Thank youReply
What brand of instant read thermo meter do you use? Will you forward the link?Reply
Made your brittle last night and just had my first munch now. So good and and light – another batch is going to be a must. It’s similar in texture to your sponge toffee that we made last Christmas.
Love it and friends and family will too! 💚Reply
This is delicious, took me about 4 times making it to get it perfect but now I can do it without even measuring.
My question is, on your Facebook Reel you made it and it looked like you put a whole stick of butter in it. Recipe only calls for 2 tablespoons. Am I missing something?Reply
I love, love, LOVE this recipe for Grandma’s Peanut Brittle. I would make it for my Mother, who loved it as well. I make it as listed, but have seem some recipes using double or triple the amount of vanilla, up to 2 tbsp. This year, since Mom has joined Dad, I will make the original as posted, and then I’m going to experiment with the next batches upping the vanilla in each batch, a tsp at a time. Will report back later how it came out. Thank you so much for sharing your Grandma’s recipe. I also made my own vanilla using Buckeye Vodka, which is over a year old now. Merry Christmas. 🎄🍬🎄
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I want to make a spicy Chipotle sunflower seed brittle. The seeds I have are roasted but unsalted. Can I use your brittle recipe for this??
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Delcious!!! I have not been able to print your recipes. Is there something that I should be doing in set up? I have tried with a PC and my android phone. Thank you for any help that you can provide.
Mary-LynneReply
Made it, loved it,… awesome recipe Kaleb. Thanks Grandma!Reply
I made you grandma’s peanut brittle before Christmas and shared it as little gifts for friends. It was absolutely delicious and I’ll definitely keep it as a favourite sweet recipe.Reply
Love all your stuff.upu are great v
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I love your enthusiasm and your recipe histories from your grandmother! Keep us up to date on Kip as he is as important as your recipes and gardening tips. Have a joyous 2023 and I will be delighted to continue to learn new recipes and gardening info! Kaleb, you brighten my days!Reply
This turned out perfect! Just wondering if you need to use unsalted butter. I used salted and it was good. Thanks for your inspiration❣️Reply
I was looking for a good brittle recipe and I saw your video on you tube and decided to make it. I ABSOLUTELY LOVE your Grandmother’s recipe. It is absolutely DELICIOUS! I will be making this for the holiday and for my anytime brittle cravings. Thank you for sharing your Grandmother’s recipe with us KalebReply
Could you use already roasted peanuts in the recipe? I already have some that were given to me. Salted too! Help!
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I have made this several times with rave reviews! This is a perfect recipe. Thank you for sharing with all of us. Merry Christmas!Reply
Once again, your recipes do not fail! Finding raw peanuts was a bit of a challenge. However, the peanut brittle turned out exactly as you said it would following the directions precisely. It’s the best peanut brittle I’ve ever made!
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I bought 5 lbs. of raw Georgia peanuts online. I may have overpurchased. 😬 I wound up making this brittle, plus dark chocolate peanut clusters. Only 4 lbs. to go!
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On my goodness! Living in Indiana it was a given that I would so love your recipes! I just made my first batch of GRANDMA’s PEANUT BRITTLE and it turned out perfect! I have been making peanut brittle for years with half success and half failure. Your sweet grandma saved the day!! This recipe is wonderful and turned out perfect. Thank you…and thank grandma…❤️Merry Merry ChristmasReply
Hi can you tell me why my peanut brittle turned out very sticky and more of a blond color? Not sure what I did wrong
Thanks
PollyReply
This is just like my mom used to make. I was always intimidated to try peanut brittle, afraid I wouldn’t get the temps right, etc. I’m happy to say, I made this brittle recipe today and it turned out perfect. I’m pretty proud of myself! 🙂 Thanks for a great recipe.
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I just made this yesterday and it is soooo good! I’d never made this before but was prompted to make it this time after my neighbor across the road in Maine, David, brought over a big container of his homemade brittle. Some friends made it years ago as Christmas gifts but I don’t recall being all that impressed with it. I think it was one of the “toothbreaking” varieties that I’m used to with storebought brittle. Their recipe may not have included baking soda. But David’s didn’t last long…it was gone it a few days and left me wanting more. And Grandma’s recipe was perfect. I also watched your video and took note of your recommendations…got everything ready beforehand, etc. I also finally used my candy thermometer, which I’ve had for years but never used! It was fun watching the temp rise, although it look longer than I expected for it to get to 310. But that’s about when it started turning nice and golden so it’s important to get it to that temp. Anyway, my neighbors across the road, David and Julie, got some of MY brittle but I kept plenty for myself. 😉 P.S. One reviewer suggested adding salt to cut the sweetness but baking soda has plenty of sodium in it! I used raw Georgia peanuts but it tasted like it was made with salted peanuts.Reply
