Recipe: Peanut Brittle

Peanut Brittle
Peanut Brittle, Courtesy:

Why buy peanut brittle when you can make your own? This recipe takes a bit of patience and a watchful eye, but the results are well worth the extra efforts. I bought a candy thermometer just to try this recipe, but you don’t have to – see the instructions for details.


1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts


  1. Heat oven to 200º F.
  2. Butter 2 cookie sheets, 15 1/2×12 inches, and keep warm in oven.
  3. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
  4. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240º F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
  5. Stir in butter and peanuts. Cook, stirring constantly, to 300º F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
  6. Quickly stir in baking soda mixture until light and foamy.
  7. Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick.
  8. Cool completely, at least 1 hour.
  9. Break into pieces.
  10. Store in covered container.

Food Mingle Blog Alternatives and Substitutions:

  • Be patient while the mixture heats up to 300 degrees – do not increase the heat like I did, else your brittle will burn.
  • Be sure to use a 3-quart sauce pan as directed – this will ensure that the mixture heats up properly. Using a larger pan, like I did, will cause the mixture to heat more slowly.

Yield:72 appetizer servings

Adapted From:



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