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Peanut Brittle

Photo Credit
Janet Hudson/Wikimedia Commons
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
10x12-inch sheet
Category
Candy
Course
Desserts
Occasions
Halloween
Credit
Linda Collier, Perry, Georgia Georgia National Fair, Perry,
Sources
Blue Ribbon Recipes

Simple, yet delicious, this peanut brittle is a tasty classic. For variety, mix in a cup of almonds with the peanuts!

Ingredients
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 cups raw peanuts
1 tablespoon baking soda

Instructions

Line a baking sheet with heavy-duty aluminum foil. In a heavy pot, mix together sugar, corn syrup, and water. Bring to a boil over medium heat. Add the peanuts. Cook, stirring often, until the peanuts smell parched, about 15 minutes. Add baking soda and stir quickly. The mixture will foam, then turn a golden color. Quickly pour on the prepared baking sheet. When cool, break into pieces.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Dale</span> Fri, 10/28/2022 - 15:53
I have seen many recipes for peanut brittle. Why the difference between raw & regular peanuts? Raw peanuts seem hard to find.
<span>Kate</span> Mon, 10/26/2020 - 10:57
One of the comments reply stated that this recipe is not very crunchy. What can you do with the recipe to make it crunchy?
<span>Patsy Hairell</span> Sun, 10/17/2021 - 08:27
The 1 Tbsp of baking soda seems like a lot for this recipe, could it be 1 tsp instead??
<span>Mary</span> Fri, 10/28/2022 - 16:38
The “crunchy” recipe that I have uses 1 and 1/2 c of sugar, 1/2 c of light corn syrup, and 1/2 stick of margarine (no water). It also uses only 1 teaspoon of baking soda. Maybe that’s the difference?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 10/19/2021 - 10:10

Hi, Patsy. We checked the original recipe and 1 tablespoon is correct. Enjoy!

 <span>Kathy</span> Fri, 07/20/2018 - 07:47
I made it & Oh sooooo good it is. Such an easy recipe!
<span>Jeanette</span> Sun, 10/29/2017 - 13:50
Omit the water and make it in the microwave.
<span>Maryeileen Corcoran</span> Sat, 11/19/2011 - 19:20
I wonder if this recipe can be made with raw almonds.
<span>Only1Emmapeel</span> Wed, 10/14/2015 - 10:08
Seriously much easier. Line a shallow pan with foil and spray with pam or similar. Spread one nut depth NOT HIGHER of raw peanuts. In a CAST IRON SKILLET and ONLY CAST IRON melt sugar. No water or cornnsyrup. You may sprinkle the raw nuts on the pan with salt. Stir dry sugar over the heat with a wooden spoon and continue stiring til it melts. You must take every precaution not to allow any of the melted sugar to pop onto you as it will tear your hide off. Pourmthe entirely melted sugar over the nuts. When cool it is the best brittle you will ever have. Be careful to drizzle it thinly and have no lumps.
<span>1Rockingfool</span> Tue, 10/30/2012 - 08:30
Yes, though the brittle will not be as 'crunchy'. I don't notice that aspect but my wife and many that have tried my almond and pecan brittle crunch have made that observation.