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Old-Fashioned Peanut Brittle

User Rating 5 Star Rating (4 Reviews)


Old-Fashioned Peanut Brittle

Old-Fashioned Peanut Brittle

Diana Rattray
This old-fashioned peanut brittle is easy to make, and it is delicious. I recommend a candy thermometer for this recipe.


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1 cup butter
  • 3 cups dry roasted peanuts
  • 1 teaspoon baking soda


In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°. When temperature is 280°, or soft-crack stage, add peanuts. Stir constantly until hard-crack stage, or 300°, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans. As the peanut brittle cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.

Makes about 2 pounds of peanut brittle.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Old-Fashioned Peanut Brittle, Member leelamc

I love giving fresh from my kitchen gifts at Christmas, and thanks to this recipe, I know exactly what I'll proudly be giving this year. I followed the recipe to the letter, and was more than impressed with the ""eye-rolling, mouth-watering"" results. If I were to add anything, it would be a notation regarding time. I believe the candy turns out beautifully if you take your time reaching each stage. I spent approx. an hour and 15 minutes in cooking. Time well spent.

5 out of 5 people found this helpful.

See all 4 reviews

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