Recipes and Cooking Peanut Brittle 3.9 (105) 1 Review This old fashioned peanut brittle recipe is made with real butter. It's the key to ace the crackly texture and rich flavor of this Christmas candy recipe. If any of your guests has a peanut allergy, swap in pecans or walnuts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hrs Servings: 72 Yield: 2-1/4 pounds Jump to Nutrition Facts Ingredients 2 cup sugar 1 cup light-colored corn syrup ½ cup water ¼ cup butter (no substitutes) 2 ½ cup raw peanuts or other coarsely chopped nuts 1 ½ teaspoon baking soda, sifted Directions Line two large baking sheets with foil. Butter foil; 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). Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings). Blaine Moats Rate it Print Nutrition Facts (per serving) 69 Calories 3g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 69 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 2mg 1% Sodium 37mg 2% Total Carbohydrate 10g 4% Protein 1g Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.