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Peanut Brittle With Honey Roasted Peanuts


Peanut Brittle

Peanut Brittle With Honey Roasted Peanuts

Diana Rattray
This peanut brittle is made with honey roasted peanuts, and it's topped with ground honey roasted peanuts.


  • butter for greasing pan(s)
  • 2 1/2 cups honey roasted peanuts, divided
  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 cup light corn syrup or use brown sugar corn syrup
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda


Generously butter two 15x10-inch jelly roll pans or one 17x12-inch jelly roll pan.

Grind 1/2 cup of the peanuts in a food processor until very fine; set aside.

Put the remaining peanuts in a bowl and set aside.

Put the butter and vanilla together in a small dish and set aside.

Put the baking soda in a small cup or dish and set aside.

In a heavy 3- to 4-quart saucepan over medium-high heat, bring the sugar and water to a boil, stirring with a wooden spoon. Add the corn syrup and cook without stirring to 280°. Add the 2 cups of honey roasted peanuts and continue cooking, stirring, to 300°. Remove from heat and quickly stir in the butter and vanilla. Stir in the baking soda. Immediately pour the mixture into the prepared pans. Spread with a heat resistant silicone spatula or use forks to pull the mixture to spread in the pan. Sprinkle with the reserved 1/2 cup of ground peanuts and pat with a spatula to help them stick to the brittle mixture. Let it cool and break up when thoroughly cooled.
Makes about 1 1/2 pounds.

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