Nancy J. Patrykus Recipe

By Nancy J. Patrykus Finnjin

family & guests
Prep Time:
Cook Time:
Stove Top

This is a recipe is a delicious clone, of the Famous Davenport Hotel confection. In Spokane, WA.
This candy is world famous.
I have made this recipe many times, for family and friends. Mainly at Christmas time. It is always received with joy and blessings.
Maybe you will make it your family tradition...?? and maybe someday visit this beautiful hotel.


2 c
creamy peanut butter
1-1/2 c
1-1/2 c
light corn syrup
1/4 c
2 Tbsp
2 c
peanuts...raw or roasted
1 tsp
baking soda
1 tsp

Directions Step-By-Step

In a double boiler over hot water, place peanut butter to heat while preparing syrup.
In a large saucepan combine sugar,
corn syrup and 1/4 cup of the water.
Cook over high heat to 275 degrees
on a candy thermometer.
Lower heat to medium, add butter,
stirring until melted.
Add peanuts, cook stirrinf for about 5 minutes untilcandy starts turning brown and reaches 300 degress on the therometer.
Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water.
Add vanilla.
Working quickly, fold in the warmed
peanut butter, while stirring gently.
At once, pour candy mixture onto a well greased marble slab or a cookie sheet.
Very quickly...spread as thin as possible!
The secret of the candy is quick cooling.
When cold ...break into serving size pieces.
fotos from Davenport Hotel and a secret chef.
Please visit this site:
.... DavenportHotel/SpokaneWA.com

About this Recipe

Course/Dish: Candies, Nuts, Other Snacks
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom

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Bobby Smith bj46
Jan 19, 2015
Hi Beth. Just a little suggestion on the consistency of this. The first batch I made came out somewhat like yours did, a little splintery. The next batch I did, after adding the peanuts, I only cooked until it started to turn brown, but the temp on the thermometer only read between 250-275. It came out perfect. I hope this helps. Holidays are over now , but I'm making another batch today. lolol
Jenny Mertes Jenesis76
Jan 18, 2015
I don't remember what the real deal is like, Beth - it's been too long. But the splintery consistency is something my customers here in Arizona love, apparently, because I couldn't keep it in stock. If you figure it out, please post your fix.
Beth Wheeler SecretMe
Jan 18, 2015
I tried the recipe tonight and, although tasty, the consistency was not right. It was more splintery (like Butterfinger) than the chalky softness of the real deal. I have never made candy before using a candy thermometer. Any clue as to what went wrong?
Bobby Smith bj46
Dec 20, 2014
OH MY GOODNESS.. Nancy this is fabulous. Made this yesterday, and hubby couldn't tell the difference from the Bruttles shop. This is so going into the goodies bags for Christmas. I had my daughter-in-law try some, and now I need to make another batch for her to take to her side of the family. I usually go to the valley shop every year and buy some for my mom. Not any more. lol. And, oh so much cheaper. Thank you so much Nancy. I hope you have a wonderful Christmas and the best of New Years.
Doris E Doris_me
Dec 15, 2014
I ran across this recipe and felt the need to clarify, the soft peanut brittle served at the Davenport is not made by them (never has been). The candy is actually made by Bruttles Gourmet Confections and was purchased from them for their turn down service. The Bruttles candy store was located in the Davenport until 2011 when the two companies severed ties. They have a large location now in Spokane Valley and you can shop online if you feel the need to get the original at bruttles.com

FYI, I am not affiliated with them, just wanted it to be clear that the Davenport used Bruttles for their turn down service