Peanut Butter Peanut Brittle

Total Time
Prep 10 mins
Cook 25 mins

This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!


  1. Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
  2. Combine sugar,water and corn syrup in heavy saucepan.
  3. Bring mixture to full boil over high heat, stirring until mixture appears clear.
  4. Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
  5. Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
  6. When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
  7. Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
  8. Cool; break into pieces.
Most Helpful

This is the best peanut brittle. I only used one cup of peanut butter because that is all I had and it was plenty. I used 1 1/2 cups of sugar with perfect results. Also, there is no need to line the cookie sheet with anything - just butter it as directed. There should be no problem with sticking.

Kansas Kook December 30, 2012

Yes, this is definitely Butterfinger brittle -- great stuff, much better than the usual hard stuff. Just don't do what I did, though: line the pan with wax paper! The wax paper melted to the brittle and I couldn't get all of it off. We just ate it anyway... Next time I'm going to try parchment paper since supposedly it withstands higher temps. (And there WILL be a next time, for sure... DH really loved this stuff!)

MotleyCook December 22, 2009

This is amazing candy! So good. Mine came out quite crumbly, but after I broke it into pieces I just scooped up all the crumbs into a bowl and left them on the counter and they magically disappeared! Next time I might make it on 2 cookie sheets because even using my biggest one, it still was quite thick, which I think may have contributed to the crumbling. Only change I made was to use dark corn syrup because thats all I had on hand. Very delicious...thank you!

zoo66 December 13, 2009