Peanut Brittle

  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • 1 cup peanuts (ideally raw peanuts with the skins, but roasted is ok, and if salted, omit the salt)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon baking soda


Have all ingredients measured out before starting.

Grease a large rimmed baking sheet. Set aside.


Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat. Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.

Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F

Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes.

Adapted from

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