Peanut Brittle

  • 3 cups sugar
  • 1 cup light corn syrup (Karo©)
  • 1/2 cup water
  • 1 pound raw peanuts
  • 1 tablespoon butter
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  1. Combine sugar, Karo syrup and water in large pan or Dutch oven. Cook over low heat until mixture spins a thread (230°F to 235°F). Add the peanuts and, stirring constantly, cook to soft crack stage (290°F).
  2. Remove from heat, and quickly add the butter, soda and salt, mixing well.
  3. Spread the mixture thinly on 2 warm, buttered 15x10x1-inch jellyroll pans or cookie sheets. Allow to cool and break into pieces.
  4. Makes about 2 pounds.


Ready in: 3 Hrs

Recipe editor Patricia Mitchell