peanut-brittle“Best peanut brittle ever,” is what several customers in the store said.  Of course, “free” makes it go a long ways toward “best” but it is very good brittle.  The salt makes it a sweet, salty treat. 

We made several batches of this to serve to customers in the store one Saturday.  We made it on parchment paper.  Since we were in a hurry to serve it and it had to be hard to crack, we slipped the parchment paper off the pan onto a shelf in the freezer.  It was hard enough to break and serve in a half hour or so.


You will need a candy thermometer.  This is the candy thermometer we recommend.


1 cup granulated sugar

1/2 cup light corn syrup

3 tablespoons water

1 cup salted peanuts

1 tablespoon butter

1/2 teaspoon salt

3/4 teaspoon baking soda


Medium coarse Pink Himalayan Salt


Line a baking sheet with parchment paper.


  1. Mix the sugar, corn syrup and water together in a medium-sized heavy saucepan.
  2. Stirring often, cook the candy until the temperature registers 290 degrees with your candy thermometer.
  3. Add the peanuts, butter, and salt.  Continue cooking until the mixture reaches 300 degrees.
  4. Remove the pan from the heat and immediately stir in the baking soda.  The baking soda will bubble making the brittle light and airy.
  5. Pour the cooked candy onto the parchment paper spreading the candy to a thickness just a bit more than 1/4 inch thick.  Sprinkle it with salt.  Let the candy cool completely and then break it into pieces by striking the candy with a knife handle.


Store in a covered container between sheets of waxed paper or parchment paper to keep it from sticking.  (In Idaho, it’s so dry we don’t bother with the paper.)

Print This Post Print This Post