Best of Show Dixie Peanut Brittle!

Lori Harbin-Combs


This recipe won a blue ribbon for me at the county fair and I have sold many pounds of it! Lot's of people have told me that it's the best, even better than the famous candy store's peanut brittle. It is a buttery, rich and melt in your mouth delight that I found in a newspaper years ago. Please use a heavy light colored saucepan and stir with a wooden spoon. Dark pans make the candy too dark. After adding the baking soda the mixture will be GREY and ugly but never fear it turns beautiful as you spread it in the buttered pan. Hope you make it!

pinch tips: Parchment Paper Vs Wax Paper



10 to 20


10 Min


35 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Homemade peanut brittle is the best, and I love how easy this classic recipe is. It's so impressive, people will think you're a professional candy maker when they taste this buttery confection. Place in decorative tins or cellophane bags and you have a lovely hostess gift.


2 c
1 c
corn syrup, light
1/2 c
1/2 tsp
3 c
red skin raw Spanish peanuts with skins on
2 Tbsp
butter (and extra for baking sheet)
1 tsp
pure vanilla extract
2 tsp
baking soda

Directions Step-By-Step

Heat sugar, syrup, water, and salt to a rolling boil in a HEAVY 2-quart saucepan.
Add peanuts. Reduce heat to low-medium and stir constantly. Cook to hard crack stage (293 degrees F.)
Add butter and vanilla, then baking soda. Beat rapidly.
Pour into a large well-buttered baking sheet, spreading to 1/4 in. thickness.
When cool break into pieces. Store in an airtight container. Makes about 2 pounds. Cook time varies please be patient!

About this Recipe

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: Southern
Collection: Gifts to Give
Other Tag: Heirloom