This post may contain affiliate links. Please read my privacy policy.
My friend Brian is the sweetest guy on earth.
I “met” Brian a couple of years ago via Twitter and finally we met in person this October when his family came to visit.
He is my biggest fan and supporter and he is always there for me whenever I need to chat or vent.
Last December, Brian sent me a care package—a ziploc bag full of peanut brittle.
At the first bite, I was immediately hooked.
It was the BEST peanut brittle ever!
This is not an over statement because I am not much a sweet tooth and I actually don’t like sweet stuff, but it was so good that I couldn’t stop munching away.
This year, I waited anxiously for the holiday season, and without fail, my care package of peanut brittle arrived again and it was gone in no time…and I realized that I have to get Brian to share the recipe.
Brian’s recipe came from his mom.
They are crunchy, sweet, aromatic, with loads of peanuts and sinfully decadent and addictive.
Thanks to Brian for sharing his peanut brittle recipe, and now more people can enjoy this wonderful sweet treat.
If you are on Twitter, please follow Brian at @blew1.
How Many Calories per Serving?
This recipe is only 252 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Brian's Peanut Brittle
Equipment
- 1 3-quart heavy sauce pot
- 1 Taylor stick type candy thermometer
- 1 wooden spoon
- 1 rimmed baking sheet
Ingredients
- 2 cups sugar
- 1 cup white Karo syrup
- 1/2 cup water
- 3 cups raw Spanish peanuts
- 1 teaspoon salt
- 3 teaspoons baking soda
- Some butter to grease the pan
Instructions
- 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°F (113°C) on the thermometer. Stirring occasionally with wooden spoon.
- When it reaches 236°C (113°F) add in the peanuts and cook until it reaches 294°F (145°C) on the thermometer. You should continue to stir frequently.
- Grease the sheet pan with butter.
- When the candy reaches 294°F (145°C), remove from heat and stir in the salt and baking soda.
- 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.
- Let it cool completely and then break it in pieces.
- Store in an airtight container.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Very good!
hello…one of the ingredient is Karo syrup…can this be substituted with like Corn syrup, please advise, thank you
Yes.
I’ve made this recipe 3 times now. First time with canned, roasted Spanish peanuts; it was crunchy and delicious. Second time used raw Spanish peanuts, as the recipe calls for; overall flavor was lacking and consistency was more chewey than crunchy. Third time, used canned, Spanish peanuts again; outcome is perfect.
Not sure why raw peanuts are suggested. If. You eat one out of the bag, it’s clear it is softer with little crunch.
I have been looking for a great peanut brittle I found this one and I loved it. I made it for Christmas this year for other people and myself and it’s very good. Thanks for sharing your recipe
Thanks Karen, yes they are too good!!