Mom's Peanut Brittle

A wonderful brittle for Christmas or any occasion.


36 minutes


1 1/2 cups granulated (white) sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 teaspoons water


Generously butter a 12 x 18-inch baking sheet. Set aside.

Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard boil stage (when a little bit dropped into a cupful of cold water forms a hard ball -- hence the name!) 250°F to 268°F/120°C to 130°C.

Stir in butter and peanuts. Continue cooking until mixture turns a light brown color -- hard crack stage (300°F to 310°F/150°C to 155°C). Remove from heat.

Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.

Pour onto prepared baking sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces.


Store in airtight container in refrigerator.

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