Peanut Brittle

Peanut brittle always fell into the category of “something that we make at home” for me. My grandmother use to make all types of brittles back home in india and til this day she makes it during winter seasons. My grandmother makes the best brittle however when I was young, I never put in efforts to learn. Things like fudge and brittle was a little daunting to me when I began baking. While I always LOVED to eat peanut brittle, it took me quite a long time before I made it myself.

After all of that intimidation, I was surprised and relieved to find out how simply it came together, and how utterly DELICIOUS it was! I think the first time I made it I actually had to hide the tin from myself so I wouldn’t eat it all. If you’ve been on the fence about making homemade peanut brittle, it’s time to dip that toe in the water and whip up a batch! Once you learn the basic technique, you can make different types of brittles. My son has peanut and sesame allergy so in our household we make cashew-almond-pistachio brittle and it’s damn good! Hope you love this recipe as much as we do!


1 cup sugar

1/2 cup light corn syrup

1/4 cup water

1/4 tsp salt

1 cup lightly salted, roasted peanuts (or any other choice of nuts)

2 tbsp butter, softened

1 tsp baking soda


Lightly coat a large baking sheet with cooking spray. Stir together sugar, corn syrup, water and salt in a heavy bottom saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Stir in peanuts. Continue boiling at a moderate rate, stirring frequently for 15 minutes. Candy thermometer should read 300F or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat and immediately stir in butter and baking soda. Pour all the mixture into baking sheet. With fork or knife, lift and pull mixture into whatever shape desired. Let cool completely, then break into pieces. Enjoy!

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