Tested till perfect Classic Peanut Brittle
Classic Peanut Brittle
Photography by Ryan Szulc

Classic Peanut Brittle

For anyone with a sweet tooth on your list, there's nothing sweeter (perhaps literally) than the gift of homemade peanut brittle. It hardens very quickly, so be ready to stir in the peanuts and baking soda immediately. Be sure to spread the candy out as evenly as possible on the baking sheet before the sugar is too hard to handle. The red skins on the peanuts add a nice hit of colour, but feel free to use any unsalted peanuts you can find.

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday 2012

Recipe3 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 30 pieces


  • 3 cups 3cupsgranulated sugar
  • 3/4 cup 3/4cupcorn syrup
  • 3/4 cup 3/4cupwater
  • 3 tbsp 3tbspunsalted butter
  • 1/4 tsp 1/4tspsalt
  • 2-1/2 cups 2-1/2cupsunsalted red-skinned peanuts
  • 1-1/2 tsp 1-1/2tspvanilla
  • 3/4 tsp 3/4tspbaking soda
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In large heavy saucepan, bring sugar, corn syrup and water to boil over medium heat, stirring; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 234?F (112?C), or soft-ball stage (when 1 tsp hot syrup dropped into cold water forms soft, pliable ball), about 10 minutes.

Stir in butter and salt; cook until candy thermometer reaches 300?F (149?C), or hard-crack stage (when 1 tsp hot syrup dropped into cold water forms hard, brittle threads), about 10 minutes. Remove from heat. Immediately stir in peanuts, vanilla and baking soda.

Immediately pour onto greased baking sheet. Using greased spatula, spread thinly over pan; let cool. Break into about 2-inch (5 cm) pieces. (Make-ahead: Store in airtight container in cool, dark place for up to 1 week.)

Additional information :
Change It Up

Cashew Brittle
Replace peanuts with 2 cups cashew pieces.?

Nutritional Information Per piece: about

cal 175 pro 3g total fat 7g sat. fat 2g
carb 28g dietary fibre 1g sugar 23g chol 3mg
sodium 62mg potassium 77mg

% RDI:

calcium 1 iron 1 vit A 1 folate 6
This recipe is featured on Candies and confections for The Great Canadian Cookie Exchange
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