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Mama's Famous Old-Fashioned Peanut Brittle

Taralynn McNitt
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert

Ingredients
  

  • 2 Cups Granulated Sugar
  • 1 Cup Light Corn Syrup
  • 1/2 Cup Water
  • 2 Cups Raw Spanish Nuts
  • 2 Tablespoons Unsalted Butter
  • 2 Tablespoons Vanilla
  • 1/8 Teaspoon Salt
  • 2 Teaspoons Baking Soda

Instructions
 

  • Grease two baking sheets. 
    *have your butter, nuts, vanilla, baking soda, and salt in small bowls ready to add in. This is a fast moving recipe, so you'll want to be ready and set to go!*
  • In a large pot on medium heat, stir the sugar, water, and corn syrup together. Continue to stir the mixture until your candy thermometer reads 235 degrees. 
  • Once the mixture reaches 235 degrees, stir in the nuts. 
  • Continue to stir until your thermometer reads 300 (softball stage). Turn off the heat and quickly add the butter, vanilla, salt, and baking soda. 
  • Continue to stir fast until well-combined (about 30 seconds.)
  • ***CAREFULLY*** Pour mixture onto the greased baking sheets and spread with a butter knife, or metal spoon. 
  • Let the brittle cool completely. (We usually set it outside in the cold.
  • Remove the brittle from the pan, and cack it into pieces.