Print Recipe

Peanut Brittle


  • 3/4 cup water
  • 3 cups granulated sugar
  • 1 cup light Karo syrup
  • 4 cups shelled, raw peanuts
  • 3 teaspoons baking soda


  1. Combine water, sugar and Karo syrup in heavy saucepan. Cook until sugar is dissolved.
  2. Add peanuts. Continue cooking until syrup reaches hard crack stage (285 degrees F on candy thermometer).
  3. Remove from heat and carefully blend in baking soda, stirring hard about 3 minutes.
  4. Pour onto slightly greased cookie pan with sides. Pat gently to break air bubbles.
  5. When cool, break into pieces.
  6. Store in airtight container.

Makes about 3 pounds.

Will keep up to 1 month.

Pecans may be substituted for peanuts.

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