Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Peanut Brittle Recipe: Easy and Delicious

Peanut brittle

Editor’s Note: March is National Peanut Month and we bring you this delicious and easy peanut brittle recipe courtesy of It’s easy to make and just in time for Easter. is a new site with live cooking shows to make complex dishes easy by teaching everyday home chefs and families about the basics of cooking, for everything from side dishes, to mixed drinks, to full meals, and more.

Recipe and images courtesy of

Yields 5 lbs. of brittle


Using a candy thermometer will ensure you cook the peanut brittle to the proper temperature.


4 C granulated sugar

1 pt. light corn syrup

8 oz. of water

4 oz. butter

5 C raw peanuts or nuts of choice

1 T Baking soda

Make sure to have a candy thermometer! You can pick one up at any kitchenware store and many supermarkets.

Peanut brittle in sheetpan

A sheetpan with a raised edge makes the perfect peanut brittle cooling pan.

1. Prepare ingredients by coarsely chopping the nuts and measuring all items exactly. Be sure baking soda is sifted so that there are no large pieces.

2. Butter 2 cookies sheet trays/half sheet pans and set aside – you’ll use these later to cool the brittle.

3. To make the brittle: In a saucepan place the sugar, corn syrup, water and butter. Bring to boil over medium high heat, stirring regularly to avoid scorching. Clip a candy thermometer to the side of the pot.

4. Reduce heat to medium and continue boiling at a moderate steady rate – until mixture reaches 275 degrees F. This might take about 35 minutes. Stir frequently.

5. When you reach 275 degrees: stir in the nuts, then continue to cook over low heat. Keep stirring regularly.

6. At this stage, you want the nuts to reach 295 degrees F – this is called the “hard crack stage.” It might take another 15 minutes to get there, but keep a close eye on the thermometer so you don’t overcook!

7. Remove pan from the heat and remove the thermometer as well.

8. Sprinkle baking soda in and stir well and constantly.

9. Pour right away onto the buttered sheet pans. Use two forks to lift up and separate the mixture as it cools.

10. Cool thoroughly overnight, then break up as desired and store in a closed container.

Peanut brittle in canister

Storing finished peanut brittle in a cookie tin or other sealed container will help keep it fresh and crisp.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.