New Recipes

Brian’s Peanut Brittle

Peanut Brittle


Peanut Brittle Recipe

2 cups sugar
1 cup white Karo syrup
1/2 cup of water
3 cups of raw Spanish peanuts
1 teaspoon salt
3 teaspoons baking soda
Some butter to grease the pan
1 3-quart heavy sauce pot
1 Taylor stick type candy thermometer
1 wooden spoon
1 rimmed baking sheet


1. Attach the candy thermometer to the pot and combine the sugar, Karo and water. Heat the sugar, karo and water in the sauce pan until it reaches 236 degrees F on the thermometer. Stirring occasionally with wooden spoon.
2. When it reaches 236 degrees add in the peanuts and cook until it reaches 294 degrees F on the thermometer. You should continue to stir frequently.
3. Grease the sheet pan with butter
4. When the candy reaches 294 degrees, remove from heat and stir in the salt and baking soda 5. You have to keep stirring, the candy will start to puff up. After all the candy is incorporated, you will need to quickly pour it into the greased sheet pan and spread it out evenly.
6. Let it cool completely and then break it in pieces.
7. Store in an airtight container.

Cook’s Note:

If you want to make a lot you will have to restart the recipe over. Doubling up the recipe and the candy will not come out right.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

27 COMMENTS... read them below or add one

    • Brian Lew

      HI Vicky,
      Karo syrup is a light corn syrup you can buy here at any supermarket. It is not High Fructose corn syrup. If you cannot get the Karo brand any light corn syrup will do. I like to use the Spanish peanuts because they have still the red skin(husk) still on. A regular peanut can be substitute but the skin does make a difference.Just make sure they are raw.

  1. Trico

    “I’d love to make it but we don’t seem to get corn syrup in the UK.”

    For light corn syrup in the UK use Golden syrup.

    For dark corn syrup use Treacle.

    • Trico

      “Brian’s peanut brittle looks tempting but baking is not my forte…”


      There’s no baking involved…just measuring, boiling and stirring.


  2. Holly Ellison via Facebook

    Rasa or Brian…when should the baking soda and salt be added? Looks like an easy and great candy for the holidays! Thanks for sharing Brian!

    • Trico

      “Any standard size is good.. 12×16 13×18.. It can’t be too small or you will need a second pan. ”

      Thanks for the info Brian.

      If you use too small of a pan, the brittle will set too thick and you might break your teeth. :)

  3. Lily

    Thanks for sharing. Sure like to try but i do not have the thermometer. No need to bake the raw spanish peanuts or any of the nuts first?? so i can use golden syrup instead of karo syrup?

  4. I’ve tried peanut brittle just once before – shared by about 5 of us. I remembered that I cleared the plate in the end :)
    It wasn’t too sweet but yet addictive.
    This recipe looks great too…might just give it a try. Thanks for sharing!

  5. Olivia

    Wow! This was so good!!!! My only experience with peanut brittle is having it once from See’s candy. This recipe blows See’s out of the water! Thanks for sharing!!

Leave a Comment

Your email address will not be published. Required fields are marked *