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Peanut Brittle

Read Reviews (118)

"My Aunt Joyce taught my mother how to make this and she taught me." — Gina

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Original recipe makes 15 pieces Change Servings

1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup

1/2 cup water
1 teaspoon baking soda

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Directions

Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

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This was so good and so easy to make. I made a few changes to mine though. I used coctail peanuts (2 cups instead of 1) and added 1 tbs of butter to the mixture when I added the peanuts. When I added the baking soda, I also added 1 tsp of vanilla. After it was cooled I covered the top (before breaking it) with a baking chocolate/peanut butter mixture.

—bearkat0506

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Most Helpful Critical Review

Dec 11, 2003

Good taste but time consuming and messy for amateur candy cooks.

—TOMCONN

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142 Ratings

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Nov 04, 2007

Very good brittle. I used plantars dry roasted lightly salted peanuts and it turned out fine. I will pour it onto lightly greased foil next time as the foil stuck to the back of some pieces. I didn't use a thermometer but instead followed the directions for the (dripping off the spoon and leaving hairs behind) It worked great.

—kac512

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Dec 16, 2007

I keep trying different peanut brittle recipes and I am always disappointed. But this is the recipe I have been searching for. It's the best peanut brittle I have ever had. My husband just ate the whole batch.

—Connie

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Mar 17, 2007

I burned the first time? Waited too long. It kept cooking a little longer even after removing from the heat. Second time worked very well. It's light in a texture. I will add more nuts in next time...maybe half a cup or more. I also added 1 tsp salt to it too. Definitely make this again.

—PUMPKINBIRD

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Nov 18, 2008

OMG!!!! I have never made Peanut Brittle before and will not look for a different recipe. The only thing I did different is add vanilla. I just feel every desert needs vanilla extract. This was simple and delicous. Gone as fast as I could break it up and I didn't even know they liked peanut brittle.

—clorefice

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Nov 17, 2007

this is the best peanut brittle recipe out there for peanut brittle, i have tried several others and thank goodness i found this one, the others out there are no where as good as this one... thanks so much for this i love it

—mpepsigirl

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May 11, 2006

This was so easy to make. My mother-in-law took some to work with her and everyone that tried it wanted the recipe. They said it reminded them of when they were younger.

—Mathilda

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Nutrition

Calories
138 kcal
7%

Carbohydrates
23.3 g
8%

Cholesterol
0 mg
0%

Fat
4.8 g
7%

Fiber
0.9 g
4%

Protein
2.5 g
5%

Sodium
93 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Brittle

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 138
** Calories from Fat: 43

% Daily Value *
** Total Fat 4.8g 7 %
** Saturated Fat 0.7g 4 %
** Cholesterol 0mg 0 %
** Sodium 93mg 4 %
** Potassium 73mg 2 %
** Total Carbohydrates 23.3g 8 %
** Dietary Fiber 0.9g 4 %
** Protein 2.5g 5 %
** Sugars 16.2g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium 1 %
** Iron 4 %
** Thiamin 7 %
** Niacin 15 %
** Vitamin B6 2 %
** Magnesium 7 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.