Peanut Brittle


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1 cup butter cut into slices
  • 2 1/4 cups dry roasted peanuts unsalted
  • 1 teaspoon baking soda


  • Line a sheet pan with parchment paper or a nonstick baking mat.
  • Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan. 
  • Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
  • Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
  • Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F. 
  • Remove the pot from the heat and stir in the baking soda. 
  • Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
  • Cool, then break into pieces and serve.