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My mom has made Peanut Brittle every year as long as I can remember. She gave me her recipe to share with all of you! Rumor is that this tasty treat was made originally on accident by a woman who was attempting to make Toffee and used the wrong ingredient, proving that some mistakes can be very good! I’m sure glad this mistake was made and this recipe was invented!
3 cups sugar
1 cup corn syrup
1 cup water
2-1/4 cups raw Spanish peanuts (They are available on Amazon if you can’t find them at your local grocer)
1/4 cup of butter
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Note: You will need a Candy Thermometer in order to check the temperature while you are cooking
Start with 3 cups sugar, 1 cup corn syrup, 1 cup water and cook till 240 degrees
Add 2-1/4 cups raw Spanish peanuts and 1/4 cup of butter and stir to 300 degrees
Remove from heat then add all at once 1/2 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon vanilla
Immediately turn out on marble slab or cookie sheets well-greased, when cool break into pieces
Store in sealed containers. (she usually puts wax paper in the bottom of a tin so they will be super easy to clean out, or a Ziploc bag works just fine)
That’s it! I hope you enjoy this recipe!Let me know if you tried it down in the comments!
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