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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.