Mom's Best Peanut Brittle

Mom's Best Peanut Brittle

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"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."
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55 m servings 143 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Grease a large cookie sheet. Set aside.
  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. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 946 Ratings

Most helpful positive review

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 s...

Most helpful critical review

I followed directions exactly and the peanut brittle never hardened.

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Least positive

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 s...

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 pean...

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...

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...

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 ligh...

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 ar...

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 al...

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 t...

I just finished tasting my first batch and wow it is awesome! My husband is a brittle expert and told me this beats all he has ever tasted! I even loved it, I am not usually big on brittle but t...

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