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Peanut Brittle

Peanut Brittle is one that can be made in advance and then stored in an airtight container. I hope you enjoy it. This is a classic recipe that my Aunt Ida made for Christmas.

It does take some time to make, and you will need a candy thermometer. You can pick one up at your local dollar store. You are going to cook it to the hard-crack stage (300 degrees). This is the stage that you cook to for toffee and hard candies. So, it is important to purchase one before you make this recipe.

Peanut Brittle

This candy is a favorite at Christmas. I hope your family enjoys it as much as mine.
Print Recipe
Prep Time:5 minutes
Cook Time:1 hour


  • 2 pans (with edges)
  • 1 candy thermometer


  • 1 3/4 cup water
  • 3 cup granulated sugar
  • 1 cup white karo syup
  • 2 oz salted butter
  • 1 lb. raw peanuts (about 2 3/4 cup)
  • 1 TBSP baking soda
  • 1 TBSP butter to grease pans


  • Cook water, sugar and karo syrup to 250 degrees on a candy thermometer
  • Add butter and peanuts.
  • Continue cooking to 300 degrees on a candy thermometer.
  • Take off of heat and add 1 Tablespoon baking soda.
  • Stir rapidly for a few seconds until combined.
  • Pour on a buttered try or pan (with edge)
  • When it starts to set pull it out so it thins.
  • Allow to set and then "crack" into pieces.


This is a classic recipe that my Aunt Ida made for Christmas. Peanut brittle is one that can be made in advance and then stored in an air tight container. I hope you enjoy it.
Servings: 12 servings
Author: Ida Cass
Cost: $8

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