My preferred brittle recipe is this one. I wish you enjoyment.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 2 tablespoons butter
- 1 cup white sugar
- ½ teaspoon salt
- 1 cup shelled peanuts
Instructions
- Line a jelly roll pan with parchment paper.
- Melt butter in a saucepan over medium heat. Stir sugar and salt with melted butter to dissolve completely. Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
- Refrigerate until brittle, at least 30 minutes. Separate from parchment and break into pieces.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 126 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I love the ease of this recipe. No corn syrup or candy thermometer needed! I agree with other reviews. It takes several minutes to liquify the mix and it clumps very quickly after adding the peanuts. Next time I will warm the peanuts as recommended. After spreading it as best I could on parchment, I sprinkled on more coarse kosher salt and crushed red peppers. I like some heat with my sweet Turned out great! See’s may be losing some of our brittle orders.
I made it! I LOVED IT!! I Will make again, but I will double the recipe.. I have tried other recipes but, this one is easy and delicious .. ……
I love this east recipe. Everyone loves it.
This recipe is so easy. I make it every year!
This was THE EASIEST recipe!! I used pinon nuts instead of peanuts and it turned out so DELICIOUS!!
so easy loved it added a bit of cinnamon
I tried it with half white and brown sugar per another reviewer’s suggestion. I think all white is the way to go. the only other thing that I found is that the brittle is a little greasy with the amount of butter in the recipe.
Didn’t get hard. Good taste but didn’t get hard.
my family loved this. will be making again soon.
This was so easy! I used almonds instead of peanuts and doubled the recipe. I also added vanilla and had to taste it before it set! Exactly like a werthers original! Delicious
did not work what so ever
Made with salted butter, therefore omitted the salt, and added a bit of vanilla paste after sugar and butter were melted. Delicious! Be patient with the mixture and yourself, use low heat, don’t stir, or just very gently….just let it melt together before you’re adding your peanuts. If it clumps when tipping out, don’t be afraid to push it down onto parchment paper with spoon, and spread the mixture.
it is so easy and tastes great
I loved it. My family loved it. I made it extra nutty so i used 2 cups nuts and I added a teaspoon vanilla extract
Quick, easy and delicious.
This was my first time making brittle, and It turned out great! The only complaint I have was that 1 cup of sugar + 2 tablespoons of butter aren’t enough for a batch using 1 cup of nuts, mixing in the nuts I realised that I wouldn’t be able to pour it because it was too solid, so I ended up adding another tablespoon of butter and 1/2 cup of sugar to balance it out. Great recipe none the less though!
Did not work at all!!
This is my first time making peanut brittle, and this recipe was so simple, and delicious! I doubled the recipe to make more, and I used one cup of golden sugar, and one cup of regular white granulated sugar. I also did not have parchment paper, so instead I greased a cookie sheet with some olive oil. Turned out amazing!
Thanks to the other reviewers for the tip that the sugar takes a while. Made as is and it got devoured
Delicious, I made it just as the recipe says. You have to move fast after you add the peanuts. I have made it without the butter , just caramelize the sugar and add the peanuts, it taste the same.
This is my go-to peanut brittle recipe. I have made it at least 10 times. My family and I love it so much! It doesn’t even last a day before it’s gobbled up by everyone.