Grandma’s Peanut Brittle

Over-indulging can be a frequent occurrence in the holiday season, but some things are so worth it!  A good peanut brittle takes me back to being a child at grandma’s house.  The sounds of laughter, people everywhere, and the smells of all goodies she had been preparing for weeks.  But mostly, I remember the special tin of peanut brittle sitting on the table.  Everyone would sneak pieces from the tin each time they walked by, quietly lifting the lid then hurrying away.  This recipe is a walk down memory lane.


  • 2 cups white sugar
  • 1 cup light corn syrup
  • 1/4 cup water
  • 1/2 tsp salt
  • 3 Tbsp butter
  • 2 cups Spanish peanuts
  • 2 tsp baking soda
  • 1 tsp vanilla

You Will Need:

  • A candy thermometer
  • 4-5 Quart sauce pan
  • Buttered Silpat (silicone sheets) or buttered baking sheets


Make sure and have all your ingredients measure and ready before starting the recipe.

  1. In a non-stick sauce pan, combine sugar, corn syrup, water and salt.
  2. Cook, stirring frequently, to 240F.
  3. Once it gets to 240F, add in butter and peanuts.
  4. Cook the mixture to 292F, stirring frequently.
  5. While that is cooking, combine baking soda and vanilla in a small bowl.
  6. When you get to 292F, remove from heat and very quickly add baking soda/vanilla combination.
  7. Stir vigorously (mixture will bubble up when adding baking soda).
  8. Once combined, quickly pour out on to the buttered silpat sheets and spread peanut brittle quickly to make it is thin as possible.
  9. As it cools, pull on the edges and cut off with scissors (or break off as it cools).
  10. Store in tins or paper bags.

If you make a second batch right away, it turns out even better than the first!

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