Peanut Brittle Recipe

  • Author: Rebecca Blackwell
  • Yield: 108


Follow this Peanut Brittle Recipe for buttery, salty, sweet old-fashioned candy that is surprisingly easy to make and always delicious.


  • 2 1/4 tsp baking soda
  • 1 1/2 tsp water
  • 2 tsp pure vanilla extract
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups water
  • 1 1/2 cups light corn syrup
  • 4 1/2 tbsp salted butter
  • 1 1/2 lbs roasted, salted peanuts (approximately 4 1/2 cps)


  1. Butter 2 cookie sheets and set out on a work surface that’s close to your stove. Mix the baking soda, 1 1/2 teaspoons water and vanilla in a small bowl and set right next to the stove.
  2. In a large heavy bottom saucepan, stir the sugar, 1 1/2 cups water and the corn syrup to mix. Cook over medium heat, stirring occasionally, until the candy reaches 250ºF on candy thermometer or until a small amount of syrup dropped into ice water forms a hard ball that holds its shape, but is still pliable.
  3. Stir in butter and peanuts. Cook, stirring constantly, until the candy registers 300ºF on a candy thermometer, or until small amount of mixture dropped into ice water separates into hard, brittle threads. (Make sure to stir constantly so mixture does not burn.) Immediately remove from heat. Working quickly, stir in the baking soda mixture and then pour half the candy mixture onto each cookie sheet, spreading it out until it’s about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in an airtight container for up to 6 months.