Prep 5 mins
Cook 20 mins
So buttery and good. I would leave the peanuts out for my dad. For everyone else, I used raw peanuts. Cooling time is not figured in.
- 2 cups sugar
- 1 cup light corn syrup
- 1⁄2 cup water
- 1 cup margarine or 1 cup butter
- 2 cups raw peanuts or 2 cups roasted peanuts
- 1 teaspoon baking soda
- Combine sugar, syrup and water in 3 quart pan.
- Cook and stir until sugar dissolves.
- When syrup boils, blend in butter.
- Stir frequently after mixture reaches syrup stage (230°).
- Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
- Remove from heat.
- Quickly stir in baking soda, mixing thoroughly.
- Pour onto 2 large, well butter cookie sheets.
- As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
- Loose from pans as soon as possible and turn candy over.
- Break in pieces.
- I use table knife handle.
This Recipe was a Total Flop for Me. It never Hardened. The taste was ok but it was more like brittle caramel peanuts!! I questioned a cup of butter or two sticks of butter??? That is a Lot but I put a cup of butter. This Didn't Work For Me
Awesome recipe! I made this two days in a row, it disappeared each day before sun down! This is a keeper for my family!
I've been using this recipe for over 35 years and it is so much better than the recipes that call for very little or no butter at all as they are all tacky. This recipe is crispy-crunchy and not sticky. Please do this recipe justice and do not use margarine. You can only get that rich buttery taste by using real butter. I get the best results using quality butter and only Karo Light Syrup. I used this recipe in my candy company and my customers raved about it. It is the ultimate best peanut brittle recipe ever. I would give this recipe 10 stars if I could.