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Popular in Food

Peanut Brittle

Only real butter will do in this classic peanut brittle. It's the key to crackly texture and buttery flavor of this all-time-favorite Christmas candy recipe.

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  • Makes: 72 servings
  • Yields: 2-1/4 pounds
  • Prep: 15 mins
  • Cook: 45 mins to 50 mins

Peanut Brittle



  1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
  2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).

Nutrition Facts (Peanut Brittle)

    Per serving:
  • 69 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 2 mg chol.,
  • 37 mg sodium,
  • 10 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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