Mom's Best Peanut Brittle Recipe
This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
Here's the recipe my Mom has make for fifty years or so ...at least longer than my oldest sibling can remember!
Fabulous! This stuff tastes just wonderful, and was very easy to make with very little cleanup afterwards. Since I live in a country where corn syrup is not available, I had to substitute light molasses for the corn syrup, which worked just fine. A couple of suggestions--even though the amount of liquid is originally not very large, be sure you use a large pot since the extremely hot, sticky mixture foams up to many time its original size when the butter and baking soda are added. Also, don't dump out the mixture onto the cookie sheet in just one place and expect you'll be able to spread the peanuts around evenly afterwards--you'll crush all the bubbles. A better tactic would be to pour the mixture out onto the cookie sheet in a circular pattern so the peanuts are evenly distributed to begin with, then tilt the pan to get the liquid spread evenly.
My Aunt Joyce taught my mother how to make this and she taught me.
I have used this for years and it is very good; much easier than the traditional method and tastes just as good.
Stir peanuts with mixture of butter, sugar, and salt for a quick and easy homemade peanut brittle using this recipe.
Best peanut brittle I've ever had. We followed the instructions to a T, and it turned out wonderfully. We did wait and add the peanuts at 250 degrees, but other than that, followed the recipe exactly. It was my first time making peanut brittle, and I'm just ecstatic at how great it turned out!
This is a good recipe, but it is not specific enough. Making peanut brittle can be tricky and the recipe leaves out some important information. Peanuts are listed as an ingredient, but the type of peanuts to use, whether raw or roasted is not specified. Since the recipe indicates that the peanuts should be added once the sugar is dissolved, it assumes raw peanuts will be used. However, if roasted peanuts are used at this point, they will burn since they’ve already been cooked. Other peanut brittle recipes recommend using raw Spanish peanuts. I used roasted unsalted peanuts and added them with the butter and baking soda. Since the nuts were already cooked, they just needed to be mixed in with the sugar mixture. Also, some reviews indicate that the sugar mixture doesn’t need to be stirred constantly, but in my experience it pretty much does. I once made this and didn’t stir continually and the sugar mixture burned. The third and best time I made this, I lightly stirred very frequently, almost co