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Peanut Brittle Deluxe recipe

Crunchy, buttery-sweet and chock-full ofpeanuts.

Recipe: Peanut Brittle Deluxe

2 cups granulated sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups raw peanuts
4 tablespoons butter
2 tablespoons baking soda
1 teaspoon vanilla extract

  • Line 2 baking sheets with lightly butteredaluminum foil. Set aside.
  • Combine the sugar, corn syrup and waterin a heavy 3-quart saucepan. Cook over medium heat, stirringconstantly, until the sugar is dissolved. Continue cooking, stirringoccasionally, until the mixture reaches the soft crack stage(285°F / 140°C) or when small amount of mixture droppedin cold water separates into hard but not brittle threads.
  • Add the peanuts and butter. Cook, stirringconstantly, to the hard crack stage (300°F / 150°C) oruntil small amount of mixture dropped in cold water separatesinto hard, brittle threads. Remove from the heat.
  • Quickly stir in the baking soda and vanilla(mixture will foam up). Turn the mixture onto prepared bakingsheets. Spread out with a metal spatula as thin as possible (warmedpans help to spread mixture thinner).
  • Cool completely, invert pan and peel offfoil; break into serving pieces. Keep in tightly covered containerat room temperature.

    Makes about 2 pounds of brittle.

    Peanut Brittle Deluxe – Kitchen Cat

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  • Comments

    1 Comment


    The recipe looks great and simple too, I’m going to give it a try. After the peanut brittle has cooled to room temperature, how do you recommend storing it?

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