How to Make Mom's Peanut Brittle - A Step-by-Step Guide

There's something truly special about family recipes that have been passed down from generation to generation. They hold memories of shared moments in the kitchen and beloved traditions. One such treasured recipe in my family is my mom's Peanut Brittle. It's a classic, old-fashioned treat that never fails to bring a sense of comfort and nostalgia. The rich, buttery flavor combined with the satisfying crunch of peanuts makes it a favorite among family and friends alike.

My mom has been...

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Ingredients

  • 1 ½ cups white sugar
  • ⅔ cup water
  • ⅔ cup light corn syrup
  • 2 tablespoons butter
  • ½ cup raw Spanish peanuts
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 ½ teaspoons water

Information

  • Servings: 36
  • Yield: 1 - 12x18 inch cookie sheet

  • Generously butter a 12x18 inch cookie sheet. Set aside.
  • Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
  • Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
  • Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
  • Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
  • Nutrition

    67 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 2mg
    • Sodium: 59mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 0g
    • Total Sugars: 10g
    • Protein: 1g
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 16mg