Peanut Brittle

Preparation info
  • Makes about

    1¾ pounds

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

The real thing. Glassy-thin, salty-sweet, a thick layer of small peanuts encased in a crackly amber brittle. Use raw peanuts, which are available in all health-food stores, as roasted ones would become overbrowned while cooking in the candy mixture.


  • cups sugar
  • 1 cup light corn syrup
  • ½ cup


  1. In a heavy saucepan, combine the sugar, corn syrup, and water and bring to a boil over moderate heat, stirring. Wash down any crystals on the sides of the pan with a brush dipped in water.
  2. Add the butter and cook over moderately high heat, without stirring, until a candy-jelly thermometer registers 250 degrees. Add the nuts and cook, stirring, until the mixture