Comida Kraft
Recipe Box

Sweet Peanut Brittle

Prep Time
5
min.
Total Time
50
min.
Servings

1-1/2 lb. or 16 servings

If the five-star rating didn’t convince you to make this peanut brittle, how about this: Our Sweet Peanut Brittle recipe only takes 5 minutes of prep time.

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What You Need

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Make It

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  • Spray large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.
  • Microwave chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.

Size Wise

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Caution

Use heavy oven mitts or potholders when removing bowl from microwave as candy mixture will be extremely hot. If available, use a 2-qt. glass measuring cup with handle as a large microwaveable bowl.

Hot/Sweet Peanut Brittle

Stir 1 tsp. hot pepper sauce into candy along with the vanilla.

Servings

  • 1-1/2 lb. or 16 servings

Nutritional Information

Serving Size 1-1/2 lb. or 16 servings
AMOUNT PER SERVING
Calories 250
Total fat 14g
Saturated fat 3.5g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 22g
Protein 6g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is a keeper! This is a keeper!! My husband likes this recipe better than the one I make from scratch. The first time I made this I burned the syrup, so the next time I made it I only cooked it for 4 minutes then when I added the butter and peanuts I cooked it for 3 1/2 minutes. It was great!! This peanut brittle is not as hard as the other ones and we like it better. I did not even make the chocolate dip for this recipe and don't think it really needs it. Have shared this recipe around to friends and it now is in my recipe file with all my other Christmas candy to make every year.
Date published: 2011-12-20
Rated 4 out of 5 by from I made this for Christmas and it was a hit. I made this for Christmas and it was a hit. It's much easier than making it on the stove with a candy thermometer. I make it for my father (a peanut brittle junkie) but I don't dip it in chocolate. As far as using the nuts - any nut will do but you have to work FAST when making peanut brittle. I've used mixed nuts (try to find unsalted) and had no problems. I also use a smaller pan (a 8x10 sheet pan) than what the recipe calls for. My grandmother always used to say that you can only make peanut brittle in the winter - it's too humid in the summer!
Date published: 2007-01-23
Rated 5 out of 5 by from This is a must for Christmas for the past several years. This is a must for Christmas for the past several years. So delicious that it's hard to believe how quick and easy it is to make. This is one brittle that's easy on the teeth and still crisp and crunchy. Be careful when pouring-it is very hot out of the microwave. I accidentally dropped a couple nuts on my fingers when pouring and got some nice blisters. I agree with another, shaking the pan to thin out is so much easier than trying to spread. I used the choc/pb once, but we decided we like it best plain the old fashioned way. A must try!
Date published: 2011-12-18
Rated 1 out of 5 by from This is the WORST peanut brittle recipe I have ever used. This is the WORST peanut brittle recipe I have ever used. The first time I made it it never set up and was a mushy mess. I thought for sure I must have done something wrong. So I made it again...only to have an even worse mess on my hands. I have been cooking and candy making for years and rarely have issues with recipes but this one is awful. This recipe cost me $20 that went right in the trash. Save your money.
Date published: 2009-12-04
Rated 2 out of 5 by from well, i dont know exactly what i did wrong but it just wasnt brittle. well, i dont know exactly what i did wrong but it just wasnt brittle. it would sit up great in the freezer and i broke it in pieces just fine and then after it would sit on the counter for just a few minutes it would get soft. it was more of a peanut chew then peanut brittle. i loved the taste, and the family liked it. but i am still looking for a brittle recipe. good luck in all your cooking adventures!
Date published: 2006-12-22
Rated 4 out of 5 by from This was very very easy... This was very very easy... emphasis on the very! I'm not the greatest cook and I thought this was perfectly simple! I'm trying to make cookies and candies for Christmas gifts this year and this is a recipe I'm really excited about! I think next time I'll not put as many peanuts in... maybe just a cup. and my mom loves cashews... I'll try it with cashews. Thanks, Kraft for another great recipe!
Date published: 2006-12-19
Rated 2 out of 5 by from I love peanut brittle, but had never made it before. I love peanut brittle, but had never made it before. This did not turn out like what I'm used to. Was very chewy. Later looked in another cookbook and it said your supposed to stretch this as it cools so that it will crisp....I didn't do that. Maybe that's why mine turned out chewy and extremely sticky. I know I've had crisp, thick peanut brittle before...What went wrong? A cook in StL, MO.
Date published: 2007-02-10
Rated 4 out of 5 by from This recipe was very easy to make and the results look very polished. This recipe was very easy to make and the results look very polished. Great for parties or for a gift. One thing-make sure you stir the sugar and corn syrup together well prior to microwaving it-otherwise the corn syrup will burn to a crisp and the sugar will be left untouched on the bottom of the bowl-found that one out the hard way! But that was my fault-not the recipe's.
Date published: 2008-12-05
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