Recipe By Amanda
Published Jun 30th
Prep 10m Cook 15m Additional 30m Ready In 55m
Servings 1 pound Calories 143.5

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.

Recipe Ingredients

  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ teaspoon salt
  • ¼ cup water
  • 1 cup peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda

Cooking Directions

  1. 1 Grease a large cookie sheet. Set aside.
  2. 2 In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. 3 Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Nutrition Facts

  • Calories 143.5
  • Carbohydrate 22.3 g
  • Cholesterol 3.8 mg
  • Fat 6 g
  • Fiber 0.7 g
  • Protein 2.2 g
  • Saturated Fat 1.5 g
  • Sodium 132.2 mg
  • Sugar 15.6 g


  1. I followed directions exactly and the peanut brittle never hardened.
  2. This is the recipe my family has used for 30 years and always gets rave reviews. Certainly a candy thermometer would be helpful but we've never used one. I was taught to cook the syrup until the stir spoon held about two feet above the pot has a long thin thread going down to the - Read more ...
  3. This is my first time making candy, and it was awesome!! I added the teaspoon of vanilla as suggested, and almost 2 cups of peanuts. The only thing I would do differently is less peanuts. My sis-in-law liked the extra peanuts. So of course, I think it depends on what you like more, the candy - Read more ...
  4. LOVED IT! I took some of the advice from other reviewers and waited to add the peanuts at 250 deg.(Not one scortched peanut!), cooked it to 305 deg. and added 1 tsp vanilla. It was so easy! I also couldn't wait to try it so I popped it in the frezzer for about 20 min. - Read more ...
  5. This peanut brittle is delicious! It is fairly simple to make, even for a novice candy maker. I did change a few things as per other peoples suggestions. I added 1/2 cup of white sugar and 1/2 cup of brown sugar (which gave it a nice colour and taste) and I had dry roasted peanuts - Read more ...
  6. I'd give this ten stars if I could! I made many batches of this and gave out for Christmas gifts and received RAVE reviews. You definitely have to have the ingredients ready to go while you are making this, but don't let that scare you off. Once you have done one or two batches, you - Read more ...
  7. This recipe turns out great. I've made it several times. I use a digital candy thermometer for accuracy. It must reach 300-degrees F. to be crunchy. Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to - Read more ...
  8. Wow! For those of you who put in 2 cups of peanuts, you must really like a lot of nuts! I put in about 1 & 1/4 cups and stopped there. I didn't even attempt the fork idea. I kept my cookie sheet warm in the oven while the candy was cooking. When I poured - Read more ...
  9. 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 - Read more ...
  10. Great Brittle. A few tips: Be sure to have butter and baking soda measured out beforehand and waiting, (and butter softened) stir them in well to mix, but dont stir it to death. when it is foamy and pale, stir a few times more, and then stop. I doubled the recipe (a single recipie for - Read more ...

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