Peanut Brittle

Peanut Brittle

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  • 3 C Pioneer® Sugar
  • 1 C light corn syrup
  • ½ C water
  • 4 ½ C salted, fresh roasted peanuts (about 1 lb., 7 oz.)
  • 4 T (½ stick) unsalted butter
  • 2 tsp. pure vanilla extract
  • 2 tsp. baking soda
  • Vegetable oil spray


  1. Coat 2 rimmed baking sheets with vegetable oil spray; set aside.
  2. In a heavy non-stick 5-quart saucepan with a tight-fitting lid, combine Pioneer® Sugar, corn syrup and water. Cover the saucepan, and bring to a boil over high heat, about 5 minutes. Dissolve the sugar by swirling the pot often over the burner. Be sure to brush down the sides of the saucepan with cold water to prevent crystals from forming.
  3. Once the sugar is dissolved, reduce the heat to medium, and insert a candy thermometer, and continue to cook until the temperature reaches 230° F.
  4. Add the peanuts, and stir constantly with a metal spoon until the mixture reaches 300° F, about 15 minutes. At this point the mixture should be a rich, golden color. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir well with a metal spoon until butter is melted; mixture will become foamy.
  5. Pour half of the mixture down the center of each prepared pan, spread it evenly with a spatula. Allow to cool for at least 1 hour.
  6. Turn brittle out of baking sheets, and snap into shards. The peanut brittle can be stored in an airtight container for several weeks.
Peanut Brittle
5 votes, 2.20 avg. rating (48% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.