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Old timey Peanut Brittle




Source of Recipe


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Recipe Introduction


“The key to brittleness is thinness. Warming the cookie sheet helps in spreading the candy in a thin layer.”



List of Ingredients





1 1/2 teaspoons baking soda
1 cup plus 1 teaspoon water, divided
1 teaspoon vanilla
1 1/2 cups sugar
1 cup light corn syrup
3 tablespoons margarine or butter
1 pound shelled unroasted peanuts

Butter 2 cookie sheets, 15 1/2 by 12 inches; keep warm.

Mix together baking soda, 1 teaspoon water and vanilla; reserve. In 3-quart saucepan, mix together sugar and syrup. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer, or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

Stir in margarine and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (watch carefully so mixture does not burn). Immediately remove from heat; stir in baking soda mixture.

Pour half onto each cookie sheet and quickly spread mixture to about 1/4 inch thickness. Cool; break into pieces. Yields about 2 pounds.


Recipe