Best-Ever Peanut Brittle | Midwest Living

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Best-Ever Peanut Brittle

Best-Ever Peanut Brittle

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  • Yield: About 1-3/4 pounds
  • Prep 15 mins
  • Cook 45 mins

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Packaging tip: Any plain gift box with a lid will feel decadently special when you wrap the lid and bottom separately.


  • 2 cups sugar
  • 1 cup light-colored corn syrup
  • 1 cup water
  • 1 1/2 cups raw Spanish peanuts or raw peanuts
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Butter two large baking sheets; set the baking sheets aside.
  2. Butter the sides of a heavy 3-quart saucepan. Add sugar, corn syrup, and water; stir to combine. Cook and stir over medium-high heat until the mixture boils. Clip a candy thermometer to side of the pan. Add the peanuts; cook over medium-low heat, stirring occasionally, until thermometer registers 280 degree F to 285 degree F (soft-crack stage; about 45 minutes).
  3. Remove from heat; remove the thermometer. Quickly sprinkle baking soda and salt over mixture, stirring constantly until foaming subsides.
  4. Immediately pour candy onto the prepared baking sheets. Spread as thinly as possible, using greased spoons or two greased forks to pull mixture. Cool.
  5. Break candy into pieces. Store at room temperature in an airtight container. Makes about 1-3/4 pounds.

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