“A nice variation on a classic candy. And it uses a microwave which significantly simplifies the candy making process.” – April Ferre
Cinnamon Peanut Brittle
Ingredients
- 1 Cup Sugar
- 1/2 Cup Light Corn Syrup
- 1 Cup Salted Peanuts
- 1 Teaspoon Butter Not Margarine
- 1/4 to 1/2 Teaspoon Ground Cinnamon To Taste
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
Instructions
Microwave Instructions:
- In a 2-quart microwave-safe bowl, combine sugar and corn syrup. Heat, uncovered, on high for 3 minutes; stir. Heat 2 1/4 minutes longer.
- Stir in peanuts, butter and cinnamon. Microwave, uncovered on high for 20 to 30 seconds or until mixture turns a light amber color (mixture will be very hot).
- Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a well-greased baking sheet and spread with forks.
- Let cool until firm; break into small pieces. Store in an airtight container. Makes 3/4 pounds.
- Note: This recipe tested on a 1,100-watt microwave. If your microwave varies significantly from this, you wild need to adjust the cooking times or use the stove top instructions below.
Stove Top Instructions:
- Heat and stir sugar, syrup, and 1/2 cup water in a heavy 3-quart saucepan until sugar dissolves. Cook over medium heat to softball stage (234 degrees).
- Add peanuts. Cook to hard crack stage (305 degrees), stirring often. Remove from heat.
- Stir in butter, cinnamon and vanilla. Quickly stir baking soda. Pour at once onto two well-buttered cookies sheets, spreading with forks until thin. Break up into pieces when cold.
Notes
You may also use Raw Spanish Peanuts. If you do, add 1/4 teaspoon salt along with the peanuts.
2001 Recipe – Jean Hansen, Updated with Stove Top Instructions in 2025 by April Ferre