Peanut Brittle: treat your family to a big batch of delicious peanut brittle! (2024)

I’ve been making homemade peanut brittle for over 20 years. When I was a teenager and living at home, my dad had a cookbook that I would experiment out of. Homemade peanut brittle was my very first attempt at using a candy thermometer.

Homemade Peanut Brittle

Being young and new in the kitchen, the first time I tried this homemade peanut brittle I burned it, the second time I read the instructions more carefully and was triumphant. Seventeen years old and I had successfully boiled my first real batch of Christmas candy.

Homemade Peanut Brittle

This recipe for peanut brittle is from The Good Housekeeping Illustrated Cookbook. There are several different versions of this book, the one I have linked is the one I have now and have had for over 20 years. I believe it was actually an earlier version that I used as a teenager, probably this one as the cover looks familiar and it’s a little earlier version. Either of these versions are an amazing reference for any cook or baker, and a wonderful book for a beginner as well.

There’s a photo of every single recipe and many have step by step illustrations, plus very easy to understand instructions. The book is full of references, charts and guides. I highly recommend it to anyone! This is the most cherished cookbook in my collection.

For this recipe you will need the following supplies and ingredients:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup water
• 1 cup salted Spanish peanuts
• 2 tablespoons unsalted butter, softened
• 1 teaspoon baking soda
• Butter for greasing the pan

You will also need:

• Candy thermometer
• Rimmed baking sheet
• Medium-heavy bottom saucepan
• Measuring cups and spoons

Making Peanut Brittle

Measure out all the ingredients first. This is crucial as you won’t have time to measure things as you go along. This recipe requires that you work quickly when the candy is ready.

1. Grease a cookie sheet with butter and set aside.
2. In a heavy saucepan, combine sugar, corn syrup, salt, and water.
3. Bring to a boil over MEDIUM heat, stirring until sugar has dissolved, about 10 minutes.

4. Stir in peanuts.
5. Continue cooking, stirring frequently so the peanuts move around (they can brown too much if they sit at the bottom of the pan), until temperature on the candy thermometer reaches 300 degrees (hard-crack stage).

6. Remove from heat and stir in the butter.
7. Add baking soda and stir, then immediately pour onto prepared cookie sheet.
8. Spread with a rubber spatula.
9. Allow candy to cool completely then break into pieces.

More holiday treats

1. White Chocolate Candy Cane Crescents
2. Thumbprint Cookies
3. Italian Anisette Cookies
4. Adorable Snow Globe Cookies – Princess Pinky Girl
5. Christmas Crack Chex Mix – Princess Pinky Girl
6. Candied Pecans
7. Potato Candy
8. Saltine Toffee

This post was originally published on this blog on Dec 3, 2014.