Peanut Brittle

Photo by Jiri Hera at stock.adobe.com

From the kitchen of Kay Putano

Grease a cookie sheet with butter.

Sprinkle 1/4 tsp salt over sheet.

Put in a warm oven.

This will make it easier to spread the brittle in a later step.

In an aluminum sauce pan:

3/4 c sugar

1/4 c light Karo syrup

1/4 c water

Mix together.

Heat to 238 degrees.

Stir often to avoid burning.

This may take up to 20 minutes.

Do NOT stir after it starts to boil.

Add:

1 1/2 c shelled, raw peanuts

use less for higher candy to nut ratio.

Keep boiling for 4 to 5 minutes, or until peanuts begin to smoke or pop.

Quickly remove from heat, add:

1 tsp baking soda

Mix thoroughly as fast as you can.

Pour thinly back and forth on a warm buttered cookie sheet (it will not spread properly if you pour it all out in one spot).

Tilt pan to spread (spreading with a knife will break the air bubbles causing hard brittle).

Cool. Break into pieces.

NOTES

  • TIP: Have a pot of water boiling when you make this. Drop utensils in boiling water for easy clean up.
  • This is Frank’s Old Fashioned Peanut Brittle. It takes less than 15 minutes from start to finish. You need to move quickly once started, so have everything measured and ready to go.

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