Peanut Brittle ~ supenelope

Susan Pilz Leanna

Added butter & vanilla.

Modified from: Peanut Brittle

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Serving size has been adjusted!
Original recipe yields 15 servings

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  • Prep

  • Cook

  1. Lay out silicone sheet/mat to pour peanut brittle onto.
  2. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat (#7), stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 265 degrees F, 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.
  3. Once mixture is at hard ball consistency, add raw peanuts, butter and vanilla. (The peanuts may 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.
  4. Pour mixture onto silicone sheet/mat as one big piece. Break into smaller pieces once cooled.


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