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Classic Peanut Brittle
Classic Peanut Brittle Modified from | Dairy
1 hour, 30 minutes 15 minutes
1 hour
15 minutes
About 1-1/2 lbs.

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups raw Spanish peanuts
  • ½ teaspoon salt
  • 2 Tablespoons butter
  • 2 teaspoon baking soda

  1. Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234°F).
  2. Add peanuts at 250°F. Cook to hard crack stage (290°F), stirring often. Remove from heat. Quickly, stir in butter and soda. Beat to a froth for a few seconds.
  3. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula.
  4. If desired, cool slightly and pull with forks to stretch thin.
  5. Break up when cold.