Professional Peanut Brittle

Professional Peanut Brittle Recipe

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susan simons


This was one of the first thing I learned to make as a young bride back in 1985. MIL did a lot of baking and candy making for my ex husband when he was growing up and she got this recipe from her long time neighbor faye Duman in Eugene Ore. It is still to this day the best peanut brittle I have ever tasted and not very hard to make. Back then I could burn water and they were still able to teach me this wonderful candy.


★★★★★ 2 votes



  • 1 1/2 c
    white sugar
  • 1/2 c
    light brown sugar
  • 1 c
    light karo syrup
  • 2 c
    raw peanuts
  • 1/2 tsp
    baking soda
  • dash(es)
  • 1 tsp

How to Make Professional Peanut Brittle


  1. Blend whit sugar, brown sugar, and karo syrup together and bring to 286 degrees, using a candy thermometer.
  2. Then add 2 cups raw peanuts, cook to 300 degrees.
  3. Remove from stove and add 1/2 teaspoon soda, a little salt, and 1 teaspoon of vanilla that have been stirred together.
  4. Pour and spred on 2 buttered (lightly) cookie sheets. When cold, break and store in tight container to avoid sticking together.

Printable Recipe Card

About Professional Peanut Brittle

Course/Dish: Candies

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