Peanut Brittle


Peanut Brittle is a crunchy, sweet, and oh-so-addictive confection. A simple peanut brittle recipe that produces the best results is ideal for the holidays!

It was the most delicious peanut brittle I’ve ever had!

This is not an exaggeration, as I lack a sweet tooth and generally dislike lovely things, but it was so amazing that I couldn’t stop munching.

They’re crunchy, sweet, aromatic, packed with peanuts, and oh-so-decadent and irresistible. This recipe has a low-calorie count of 252 calories per serving.


  • 2 oz. sugar
  • 1 cup Karo white syrup
  • 1/2 cup distilled water
  • 3 c. uncooked Spanish peanuts
  • 1 tsp. salt
  • 3 teaspoons bicarbonate of soda
  • A small amount of butter to oil the pan
  • 1 heavy sauce saucepan, 3 quarts
  • 1 candy thermometer of the Taylor stick type
  • 1 spoon made of wood
  • 1 baking sheet with a rim


  1. Connect the candy thermometer to the pot and add the sugar, Karo, and water to a large mixing bowl. Heat the sugar, karo, and water in a saucepan until the mixture registers 236°F (113°C) on a thermometer– occasionally stirring with a wooden spoon.
  2. When the temperature hits 236°C (113°F), add the peanuts and continue cooking until the temperature reaches 294°F (145°C) on the thermometer. You should maintain a constant stirring motion.
  3. Butter the sheet pan.
  4. Remove from heat when the candy reaches 294°F (145°C) and stir in the salt and baking soda.
  5. You must continue stirring, or the candy will blow up. After incorporating all of the sweets, rapidly pour them into the prepared sheet pan and distribute them evenly.
  6. Allow it to cool thoroughly before breaking it into pieces carefully.
  7. Keep refrigerated in an airtight container.
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