Peanut Brittle

In the family recipes, this was labeled as “Buttery Peanut Brittle”–and it definitely is buttery. That might be what makes it better than most. I love it at Christmas and probably end up eating more than we deliver to neighbors and friends. Haha. This was also a great treat for me when I had to do the FODMAP diet.

The original recipe calls for 2 c. peanuts, but I want it insanely loaded with peanuts, so I upped it to 3 c. Also, sometimes raw peanuts are really hard to find. We have made this with unsalted roasted peanuts when we couldn’t find raw peanuts. It’s still delicious but obviously has a slightly different taste and texture.

And thankfully this one is naturally gluten free.

Peanut Brittle

  • Servings: 8?
  • Difficulty: medium
  • Print

Crunchy, buttery, and bursting with peanuts.


  • 2 c. Sugar
  • 1 c. Light Corn Syrup
  • 1/2 c. Water
  • 1 c. Butter
  • 2 – 3 c. Raw Peanuts (a 16 oz. bag is about 3 c.)
  • 1 tsp. Baking Soda


Line two cookie sheets with foil and butter them. In heavy saucepan, combine sugar, corn syrup, and water. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after the mixture reaches 230°. Add peanuts when the temperature reaches soft crack stage (around 280°) and stir constantly until the temperature reaches hard crack stage (around 305°). (You may want to use the ice water method to check for desired texture.) Remove from heat and quickly stir in soda. Mix thoroughly. Pour onto prepared cookie sheets. As candy cools, stretch it out thin by lifting and pulling from edge, using forks. Loosen from pans as soon as possible and break into pieces.


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