Mom's Peanut Brittle

Mom's Peanut Brittle


"Here's the recipe my Mom has make for fifty years or so least longer than my oldest sibling can remember!"


servings 67 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Generously butter a 12x18 inch cookie sheet. Set aside.
  2. 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).
  3. Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
  4. Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
  5. 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.
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  1. 62 Ratings


A great peanut brittle recipe. However, the recipe needs one little correction. Boiling the sugar, water and corn syrup to the "hard ball" stage makes a sticky, chewy candy. Heating to 300F degr...

The trick is to let it get golden brown for that buttery, caramel flavour. We made several batches, tinkering with the proportions to get the taste and texture just right (for us!) Peanuts 1 1...

One of 2 very similar recipes on here. Combine the instructions together for best results. I used 1C of peanuts and would use more next time. When you add the peanuts the temperature will dro...

This was my first attempt at making peanut brittle, and it turned out great! I always use a candy thermometer, and had read on another recipe to cook it to 300 degrees. I did that for this rec...

Delicious!!! On my first batch I didn't know what to expect so I over used the butter and under used the peanuts, Next batch though I doubled the peanuts and left the butter to just what I greas...

YUM~! this is the first time i've made peanut brittle.. very good and easy.. thanks for sharing..

Maybe I did something wrong I don't know I have never tried to make hard candy before but I thought this was the one since I did not have a candy thermometer. I followed the directions plus cook...

This recipe worked well for me and I have a fear of peanut brittle--it never worked for me before. My first batch scorched slightly but still tasted good. I doubled the recipe for the second bat...

Delicious! It's important to allow the butter to brown to give it the proper color. I took it to 300 degrees. Make sure that the baking soda is still good and I have been told (by granny) that ...