Grannie Hendrix Peanut Brittle Recipe

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Grannie Hendrix Peanut Brittle

Sheila Bishop


This recipe has been in my family for generations. I love the delicate thin pieces and the wonderful carmel taste of the brittle.

Warning: This mixture bubbles up and can foam over. Use a big pot. I say this because we spent an evening in the emergency room with my Mother. The mixture foamed over the top of the pan and onto her hands. Have cold water running in case of an accident.

★★★★★ 1 vote
15 Min
10 Min


3 c
1/2 c
1 c
white Karo syrup
3 c
raw peanuts, skin on
3 tsp
baking soda
3 tsp
butter, room temperature
1 tsp


1Mix sugar, water and Karo syrup in large pot or dutch oven. Cook mixture over medium high heat until it threads. Add peanuts and cook until the mixture is a light golden brown and peanuts are done.
2This mixture is hot!! Stand back from oven when adding the next 3 ingredients: baking soda, butter and salt. This will foam up! Stir mixture down with a long handled spoon and turn out in several small batches onto well greased cookie sheets. A second person holding the pan to pour the mixture is a great help.
3Work quickley while the mixture is hot. Pull the peanut brittle with forks into small thin pieces.

About this Recipe

Course/Dish: Candies