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Peanut Brittle

Course: Candy & Confections

Ingredients

  • 2 Cups Granulated Sugar
  • 1 Cup Light Corn Syrup
  • 1 Cup Water
  • 2 Cups (12 Ounces) Raw Spanish Peanuts
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Butter
  • 1 Teaspoon Baking Soda

Instructions

  • Heat and stir sugar, syrup, and water in a heavy 3-quart saucepan until sugar dissolves. Cook over medium heat to softball stage (234 degrees).
  • Add peanuts and salt. Cook to hard crack stage (305 degrees), stirring often.
  • Remove from heat. Quickly stir in butter and soda. Pour at once onto two well-buttered cookies sheets, spreading with forks until thin.
  • Break up into pieces when cold. Makes 1 1/2 pounds.