Peanut Brittle
  • 3 ½ cups white sugar
  • 1 ½ cups white Karo corn syrup
  • 2 cups water
  • 4 Tablespoons butter (NOT margarine!)
  • 1 pound raw Spanish peanuts
  • 1 teaspoon vanilla
  • 1 Tablespoon baking soda
  1. Before beginning, generously butter at least 3 cookie sheets or flat pans.
  2. In a large pot, stir together the sugar, corn syrup, and water on medium high heat until it comes to a boil. Boil until 250 degrees, stirring occasionally.
  3. Add peanuts and butter. Stirring constantly, continue to cook until mixture turns color (310 degrees).
  4. Remove from the burner and stir in vanilla and soda. It will foam up! Stir until most of the foam disappears. Pour onto cookie sheets. Spread as thinly as possible. (Hardens rapidly!) As it cools, pull the edges of brittle with buttered fingers or forks, to stretch thin. After a few minutes you should be able to lift one side and pull and stretch the whole piece even more.
Recipe by The Rowdy Baker at