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Peanut Brittle

Make old-fashioned peanut brittle just like the professionals. Who would ever think making candy at home could be such fun!

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( 66 Ratings)

66 Ratings

5 Stars 71%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 27 )

9981470d-528b-4386-9958-d0c963d732f1

Prep Time 15 min
Total Time 1 hr 45 min
Servings 72

Ingredients

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

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Directions

1 Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
2 Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
3 Stir in butter and peanuts. Cook, stirring constantly, to 300ºF 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. Quickly stir in baking soda mixture until light and foamy.
4 Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

EXPERT TIPS

Expert Tips

The trick to making thin, tender peanut brittle is keeping the cookie sheets warm. You'll be able to spread the candy to 1/4-inch thickness without it setting up.

Peanut Brittle candy makes a delicious gift. Pack candy in attractive jars, decorative tins or pretty candy dishes. Top with colorful plastic wrap and a perky bow.

Read packages carefully to make sure you’re using unroasted peanuts. Peanut brittle made with roasted nuts just doesn’t have that classic peanut brittle flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 35 mg; 35 %;
Total Carbohydrate: 9 g; 9 %
(Dietary Fiber 0g 0% ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 1/2 Fat;

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

REVIEWS & COMMENTS

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1 - 3 of 27 Reviews View All

Posted 12/27/2012 11:09:45 AM REPORT ABUSE mamawdoug said:

Rating:

Very good stuff! My recommendation for getting the finished product off the pan is to use parchment paper, lightly sprayed with cooking spray. Or use Aluminum foil. I have had success with both methods. Good luck.

This reply was: Helpful Inspiring

Posted 12/22/2012 10:27:06 AM REPORT ABUSE mshafer61 said:

Rating:

I was glad to see that the online recipe is exactly the same as the one in my old Betty Crocker cookbook. My husband and I made two batches yesterday. We followed the recipe to the letter and used a candy thermometer, and it turned out great. The only problem we had at the end was that it was really hard to get the brittle off the pans even though we buttered them. We got enough decent sized pieces for all that we wanted to give as gifts, but we also have a large bowl full of "crumbles" (not really a problem, because we'll eat them!). Does anybody have any advice on how to get the brittle off the pan without it shattering into tiny pieces?

This reply was: Helpful Inspiring

Posted 12/21/2012 10:29:18 AM REPORT ABUSE aubreedee said:

Rating:

Love this recipe! My in-laws made this for neighborhood gifts last year, and I loved it so much I went out to copy them and am doing it again this year. Super easy, you can see from the photo how nutty it is with 1 pound our peanuts. If that is too nutty for you decrease. I'm not sure why a mother reviewer only gave this 1 star because it was too nutty, that is a personal preference and easily corrected (as she did) and even then said it worked out great. The flavor of this is fantastic. My family and I really recommend using Spanish peanuts which is what the original version of this recipe in the original Betty Crocker cookbook called for. Warning make an extra batch cause once you try this you will not want to share!

This reply was: Helpful Inspiring