Mom's Peanut Brittle

Debbie Thurmond


I remember standing in a chair next to the stove watching my Mom stir the peanut brittle syrup in her heavy cast iron skillet...the one that had been her mom's and her mom's before that. I remember waiting for the sound of those peanuts to start popping, knowing that very soon, we would have that much anticipated delicious candy. Today that cast iron skillet is mine, a treasured possession. I still use it to make this wonderful candy, using the same recipe we used waaaaaay back then. It's true, you know... some things only get better with age.

★★★★★ 1 vote
20 Min
25 Min
Stove Top


1 c
white karo syrup
1/2 c
1/4 c
1 c
raw peanuts, shelled
1 1/2 tsp
baking soda
butter, room temperature

How to Make Mom's Peanut Brittle


  • 1GENEROUSLY coat a large platter or cookie sheet with butter. Set aside.
  • 2Mix Karo syrup, sugar, water, and peanuts together in a heavy black cast iron skillet.
  • 3On medium high temperature,cook and brown until the peanuts begin to pop, stirring constantly. Syrup will have become a golden caramel color.
  • 4BE PREPARED! Take off the stove and add the 1 ½ teaspoon of baking soda.
  • 5Moving VERY QUICKLY, beat the soda into the candy mixture and spread mixture out onto the buttered dish.
  • 6Once cool enough to handle, gently turn the brittle over to finish cooling. When finished cooling,break into pieces and store in an AIR TIGHT container.

Printable Recipe Card

About Mom's Peanut Brittle

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom