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Peanut Brittle

Put 2 cups granulated sugar into a heavy pan and melt, stirring constantly to prevent burning. Scatter a cup of shelled and skinned peanuts on a greased pan and pour the syrup over them. When hard, break into pieces. Recipe circa 1919

Also see this 1922 peanut brittle recipe that is similar, but you put the nuts in the melted sugar instead of on on a greased pan.

Here's two more recipes for making easy Peanut Brittle.

Peanut Brittle with Spanish Peanuts

1 pint white syrup
3 c. sugar
1 package Spanish Salted Nuts
1 1/2 tsp. baking soda
2 Tbsp. butter

Cook all ingredients (except baking soda and butter) in a heavy pan until syrup is amber colored (hard crack 290) Take off fire; stir in butter and soda. Pour real fast on 2 large buttered cookie sheets. Recipe from Mrs. B M Sorge, in a 1970 Rapid City, SD recipebook pg34

Here's another recipe for peanut brittle.

Also check out this recipe for peanut brittle.

Here's a recipe called Buttery Peanut Brittle

Peanut brittle you make in the Microwave!

Microwave Peanut Brittle

How to make Microwave Peanut Brittle. How easy can it get making this traditional Holiday candy.

1 cup peanuts
1 cup sugar
1/2 cup white corn syrup
1 tsp butter
1 tsp vanilla
1 tsp baking soda
1/8 tsp salt

Stir peanuts, sugar, salt, add syrup in 1 1/2 quart glass bowl. Microwave on high 7 to 8 minutes, stir well after 4 minutes. At end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on High 1 or 2 minutes more. Remove from oven and add baking soda. Stir till light and foamy. Pour immediately on a buttered cookie sheet. Cool 30 to 60 minutes. Break into pieces and store in airtight container.

Here's a recipe for Microwave Peanut Brittle and here's another Microwave PeanutBrittle recipe.

Other Nut Brittle Recipes!

Old Fashioned Nut Brittle

2 cups nuts
2 cups sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla

Heat the sugar gradually in a frying pan. Stir constantly with the bowl of the spoon til a golden syrupis formed. Remove from the fire and quickly stir in the soda, salt, and vanilla. Pour the syrup over a layer of nuts in an greased pan. When cold crack into small pieces.

Cashew Crunch

2 sticks butter or oleo
2 T. water
1 c. sugar
3/4 c. cashews

Boil 7 minutes, then put on buttered cookie sheet and let cool. Break into pieces. Makes about 1 pound.

Other recipes for a "brittle-like" nut candy!

Quick Almond Crunch

In a heavy skillet, melt 1 cup butter; stir in 1 cup sugar. Add 1 1/2 cups slivered blanched Almonds, stir constantly over medium heat till mixture is golden brown (about 15 minutes)

Pour into a jelly roll pan, spreading thinly. Immediately sprinkle with 1/2 cup to 1 cup semisweet chocolate pieces; spread evenly to glaze. Chill.

When chocolate is set, crack candy into pieces. Store in covered container in the refrigerator.
Recipe from a 1963 cookbook

Glazed Almonds

Here's a recipe for Glazed Almonds

Almond Butter Crunch

Here's a recipe for Almond Butter Crunch

Coffee Walnuts

Here's a recipe for Coffee Walnuts.

Butter Scotch

1 cup sugar
1 tablespoon vinegar
1/4 cup molasses
2 tablespoons boiling water
1/2 cup butter

Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.
Recipe from Fannie Farmers 1893 Cookbook

How to Make English Toffee

1 c. butter
1 c. sugar
3 Tbsp. water

Cook until 290 degrees. Add 3/4 cup nuts and spread in buttered pan. Crumble 2 bars (4oz. size) Hershey chocolate over top and spread over top. Cool and crack into pieces.
Recipe from Mrs. Henry Dahlquist in a 1970 Rapid City SD recipebook pg 35

English Toffee

1/2 lb. butter
1 cup white sugar
1 Tbsp. water
1/4 cup chopped nuts, warmed
chocolate bar shaved or semisweet chips

Measure all ingredients and set aside. Line cookie sheet with foil. Over medium heat melt butter and add sugar very slowly, stirring constantly until sugar turns tan. Add nuts and turn mixture onto the lined cookie sheet. (The lighter the color of mixture, the softer the candy will be) While candy is hot spread chocolate over the top. When solid enough to handle, turn slab over and coat other side with chocolate while still warm. Cool. Break into pieces.

Also see this easy recipe for Toffee

Pictures of Peanut Brittle Recipes

Almond Butter Crunch - Almond Butter Crunch is like an English Toffee, using the chocolate bars on top.

Buttery Peanut Brittle Recipe - Stretch thin by lifting and pulling from edges with forks. Loosten from pans as soon as possible.

Coffee Walnuts and Creamy Pralines - Both of these recipes are for candy coated nuts. Yum!

Glazed Almonds Recipe - This recipe has 4 ingredients. Very easy! Break into clusters when cool.

Plantation Crunch - An easy recipe for the Holidays, with just four ingredients. Almond Bark, peanut butter, salted peanuts, and Rice Krispies. I think they forgot to add that you melt the Almond Bark? See more No Bake recipes

Homemade English Toffee - An easy recipe for Homemade English Toffee. Using Hershey bars, and pecans.

Microwave Peanut Brittle - This is very easy, but they don't say what size bowl to use.

PeanutBrittle Recipe - This recipe has sugar, Karo syrup, raw peanuts, soda, salt, and butter in it. Use an iron skillet.

Peanut Brittle Recipe - This is a duplicate of the recipe above. I need to fix that!

Several More Peanut Brittle Recipes - Here's two recipes on one page.

Toffee Recipe - A simple toffee recipe!