Peanut Brittle

A box of nuts and a gift on the table

Peanut Brittle

Servings 14 Servings


  • 2 cups white granulated sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ¼ teaspoon kosher salt
  • 6 tablespoons butter, cut into small pieces
  • cups unsalted dry-roasted peanuts
  • ½ teaspoon baking soda


  • Line a large cookie sheet with parchment paper and spray with nonstick cooking spray. Set aside.
  • In a medium saucepan, stir together the sugar, corn syrup water and salt then bring to a boil over medium heat. Hook the candy thermometer to the inside of the saucepan.
  • When the sugar comes to a boil (about 6 to 7 minutes) add the sliced butter. Stir to combine.
  • Let the mixture come back up to a boil until it reaches 280°F. Then stir in the peanuts.
  • Continue boiling the mixture until the candy thermometer reads 300°F.
  • Remove from heat and stir in the baking soda.
  • Immediately pour the mixture into the prepared cookie sheet and smooth it out.
  • Let cool completely. Break into pieces and store in an airtight container. Enjoy!

Yield: 14 Servings

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