Jimmy Carter's Peanut Brittle

Jimmy Carter's Peanut Brittle Recipe

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Teresa Malkemus


I found this in a 1980's cookbook published by Communications Workers Union.
My husband has made this recipe many times at holidays and it is a big crowd pleaser.

★★★★★ 1 vote
Stove Top


3 c
1 1/2 c
1 c
karo light corn syrup
3 c
raw, unblanched peanuts
1 tsp
baking soda
1/4 c
1 tsp


1In 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil.
2Continue cooking until mixture reaches 323°F on candy thermometer, or until it spins in 2-inch thread when spoon is raised.
3Stir in peanuts, continue boiling, stirring occasionally, until mixture reaches 300°F. or until small amount of mixture when dropped into very cold water, separates into threads which are hard and brittle.
4Remove from heat; stir in baking soda, butter and vanilla.
5Quickly pour into two 15½ x 10½ x -inch jelly roll pans. As mixture begins to harden, pull until very thin.

About Jimmy Carter's Peanut Brittle

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: American
Hashtag: #peanut